Last Activity:11-18-2015 5:57 PM
Likes Given: 12
110 Likes on 71 Posts
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
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
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...