Last Activity:02-14-2013 11:14 PM
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Posted in thread: [historical brewing experts?] Help me reconstruct a recipe. on 01-26-2012 at 10:49 PM
Maybe you can find something useful here: maybe:
Posted in thread: Didn't use camden tablets or boil on 01-06-2012 at 10:48 PM
I read this quickly and maybe I missed something, but I have some questions. Where does
Goldiggie state that he "shoots for only 3 pH"? Also, Goldiggie suggested 3.2 as an absolute
minimum and you are...
Posted in thread: Didn't use camden tablets or boil on 01-06-2012 at 08:12 PM
For fermentations using Lalvin yeast, I make sure the PH is above 3.2... In my first attempt at
hard lemonade, the original PH was below 3. I got it up to about 3.2-3.4 and it started
fermenting in a ...
Posted in thread: Didn't use camden tablets or boil on 01-05-2012 at 09:39 PM
Lots of good info from Goldiggie. Researching your yeast choice IMO is huge, from knowing what
it's best temps for fermentation are to how high abv it will ferment. One thing raised a red
flag for me ...
Posted in thread: First Recipe - Red IPA(?) on 12-10-2011 at 11:55 PM
If it were mine, I would use .5 oz each of chinook, cascade and centennial for dry hopping.
Posted in thread: Nugget Nectar Clone on 12-10-2011 at 11:48 PM
Hey guys, thanks for this thread! I read every post prior to brewing NN and took all the info
from this thread. It may not be an exact clone, but this brew was damned good! Here's the
recipe I used:Re...
Posted in thread: Barclay Perkins - 1928 - IPA on 05-28-2011 at 01:14 PM
Have any of you guys made this? I made the 1890 Trumans Export Stout from that blog and it was
Posted in thread: Toasted or 2 row on 12-01-2008 at 03:17 AM
No need to toast and store it, just toast it the night before you brew, leave it on the cookie
sheet over night and mill it and mash it. I've done it that way many times with no negative
Posted in thread: Might Gon' Brew Sum Pliny T'nite... on 12-16-2007 at 08:36 PM
I know someone who owns a homebrew store and he's convinced that additions between 30-15
minutes are useless. I'd probably agree...I couldn't disagree more! There are a number of folks
that have made ...
Posted in thread: roasting/toasting malt to get different L ratings? on 09-11-2006 at 01:45 AM
Hey Ian, sorry I didn't see this a bit sooner! Anyway, IMO, one can only approximate what the L
would be on the grains that you produce yourself. For me, I use 34L for Amber malt and 60L for