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  • Posted in thread: Feedback for a Yuengling on 11-18-2015 at 05:54 PM
    Yuengling is pale malt, corn grits, with hop extract, and caramel color. You could get
    something close with 85% pale, 2-row, 15% flaked corn, and cluster @ 90 for ~18 IBU. Ferment
    with clean, neutral ...

  • Posted in thread: How often do we get sold the wrong Malt? on 11-17-2015 at 09:50 PM
    Here is another thing to think about. A lot of the premium European malt varieties that home
    brewers love to drop $$ on are not what they think they are. Depending on the acreage and
    yield, many of th...

  • Posted in thread: Kohatu and Azacca Pale on 11-06-2015 at 02:18 PM
    I've used both, although never together. Azacca is very nice and certainly comes across as
    fruity-tropical, almost as an over-ripe fruit. However, it is not very punchy and the citrus
    character is pre...

  • Posted in thread: Wells Bombardier on 11-03-2015 at 08:56 PM
    Watch your pitching rate and oxygenation with this yeast, it ferments better when both are on
    the high side; as is true with most highly flocculant English strains.

  • Posted in thread: Looking for the EPICS. Tree House, Toppling Goliath on 10-28-2015 at 07:23 PM
    Not looking, but I did trade for some Julius and Green earlier this month (last canning) and
    all I got to say is don't waste your time with those two beers. This was my second time trying
    them this ye...

  • Posted in thread: Dry hopping in a conical on 10-14-2015 at 07:17 PM
    I can see where he is going with this, but as it is written, this is not good brewing practice.
    Basically, pitch yeast below ferment temp (62-64F) and free rise to 67F or whatever your target
    is. When...

  • Posted in thread: Yeast recommendation for Wells IPA on 10-12-2015 at 04:29 PM
    I've not tried this beer, but knowing about the brewery and their other beers, I would bet the
    actual recipe uses pale malt with a good bit of medium crystal, and probably some glucose
    syrup. The Well...

  • Posted in thread: Black IPA - I need help /w Hop Schedule on 10-09-2015 at 08:03 PM
    I'd reduce the crystal malt down to 5% max and probably cut or substitute the brown sugar with
    regular cane or white. The brown malt is a bit unusual, but should be fine. If you want a more
    hop charac...

  • Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 10-09-2015 at 05:02 PM
    Figured I'd post the results of the HF Edward and water sample I analyzed a while ago.
    Basically, their water is hard-ish. Estimated ALK is around 150ppm. This is within range of
    what I have heard fro...

  • Posted in thread: Monster English Barleywine recipe help on 09-23-2015 at 07:01 PM
    I brewed an English Barley wine a month ago and have it bulk aging until I get around to
    bottling it. The beer ended up at 12.5% and fermented out to 1.014, which is spot on for what I
    wanted. Yeast w...

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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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