bierhaus15

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Join Date:

08-04-2008

Last Activity:

08-20-2015 8:19 PM

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  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 08-20-2015 at 08:52 PM
    Fermenting under pressure for ester suppression is really only practical in large CCV
    fermentors and requires pressure tolerant lager yeasts. You can't just take any yeast -
    especially an ale - and fe...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 08-19-2015 at 08:06 PM
    A friend came through with a growler of Edward and a four pack each of Fiddlehead's Second
    Fiddle and Focal Banger this afternoon. All fresh as of Saturday. Will run some of the liquid
    in the lab for ...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 08-14-2015 at 08:13 PM
    Forgot to post this, but I was in Burlington for the Vermont Brew Fest a while ago and tried a
    bunch of HF stuff on tap. Here is the list. All of these were full pints except for the
    Dortothy and Hans...

  • Posted in thread: Medusa hops on 06-25-2015 at 02:15 PM
    Medusa has a mild peachy and fruity flavor with a rather potent ditch-weed character that can
    be a bit much in large amounts. A few oz in a cream ale seems fine. They are a very unique hop.

  • Posted in thread: Yuengling Clone 3 Different Ways on 06-01-2015 at 09:08 PM
    Yuengling is two and or 6 row with corn grits, around 20%. They use c02 extract for
    bittering... a neutral hop like magnum at 20 ibu all 90 min boil would be sufficient. I forget,
    but there may have b...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-30-2015 at 04:17 PM
    You guys are over thinking this. Shaun is brewing on what is basically a large brewpub system,
    making 3,000 bbls of beer a year. That is tiny. Breweries that size do not invest money in
    expensive wate...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-29-2015 at 11:52 PM
    From what I've read carbonate or bicarbonate doesn't influence mouthfeel. It influences pH, and
    acts as a buffer, or more so...how strong of a resistance to pH change. It's mainly for
    figuring out how...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 05-28-2015 at 10:27 PM
    Vermont water tends to be quite hard, especially in the north of the state, and high carbonate
    water will produce beers with softer mouthfeel... less crisp beer overall. For those breweries
    that do tr...

  • Posted in thread: My thoughts on Hallertau Blanc on 05-14-2015 at 08:42 PM
    Hallertau blanc is bred from cascade and shares many similarities, but it retains some noble
    like character. You aren't going to brew a hop bomb along the likes of citra with this. It does
    go fruity a...

  • Posted in thread: Conan Yeast Alternative? on 05-14-2015 at 08:34 PM
    Conan is the ncyc 1188 culture. It is extremely similar to another widely used culture you can
    probably get at any lhbs. Ringwood... 1187.Interestingly, both yeasts behave very similarly and
    have almo...

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Posted: 
March 20, 2009  •  06:16 PM
Man i JUST got that message! Its my first message on here because I never talk to people other than in the ******s... thats too bad... next time I def wanna brew or if I dont have my mash tun make one. I made a chiller and love it and only used my turkey fryer and chiller once...sorry i didnt see your message.
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