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08-26-2016 3:40 AM

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191 Likes on 160 Posts 


  • Posted in thread: Too Much Dark??? on 08-21-2016 at 07:06 PM
    It never occurred to me to run the numbers and see what percentage of this recipe is on the
    dark side, but now seeing it's around 19%.I'm very curious to see how this turns out, but in
    the event I'm ...

  • Posted in thread: What styles of beer would this water be best for? on 08-04-2016 at 11:20 PM
    It's fairly high in alkalinity (190ppm bicarbonates) so as is the water is pretty good for
    darker beers. For light colored beers you may want to consider reducing the alkalinity by
    pre-treating and/or...

  • Posted in thread: Growing Hops in the North Woods on 07-29-2016 at 01:51 AM
    Hops are very hardy plants. Before the Pacific Northwest became the primary US hop farming
    region states like New York were big hop producers, not exactly the tropics. Zone 4 cuts a big
    swath through ...

  • Posted in thread: Mountmellick "light malt syrup" on 07-26-2016 at 11:42 PM
    Couldn't find this anywhere that can ship to Canada.. Can I substitute with another
    extract?ThanksYou can sub any good light malt extract. A UK product would be the first choice
    instead of Mountmellic...

  • Posted in thread: Low-alcohol Doppelbock? on 07-18-2016 at 02:39 PM
    Here's my recipe: know it's not much by most people's standards, but it works for me. I think
    my particular brand of DME (from is what makes it works because their dark DME has
    a blend o...

  • Posted in thread: Beer stone on 07-17-2016 at 08:04 PM
    Try an acidic solution. Beer stone is a stone, calcium oxalate the same thing that makes up
    kidney stones. Household vinegar may soften it up and if not buy oxalic acid from the hardware
    store.Just cu...

  • Posted in thread: Homegrown hops no smell? on 07-17-2016 at 01:27 AM
    Sounds like they were picked too soon and the resins had not fully developed.

  • Posted in thread: AG Oktoberfest recipe feedback needed on 07-14-2016 at 06:27 PM
    15% as crystal malt is way too much. This beer should be rich from the Munich and Vienna but
    not sweet or thick from crystal malt. If you use crystal malt at all, which is another
    argument, I'd say 3-...

  • Posted in thread: Rock Hard Crystal Malt on 07-11-2016 at 02:33 AM
    Certain crystals can be what is called "glassy", not unlike hard candy. The sugar(s) produced
    in the stewing process are transformed during kilning to what is essentially the hard candy

  • Posted in thread: Help! Confused why Maibock Clone is Way too Sweet. on 07-09-2016 at 12:34 PM
    Succinct and sweet! Thanks BigEd.On the Munich deletion, I believe the style emphasizes
    maltiness so wouldn't you want it in the recipe? Eliminating the crystals, I get now.Munich? I
    still say no in a...