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black95tt

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Join Date:

12-15-2009

Last Activity:

08-09-2013 6:43 AM

    ABOUT ME

  • Akron, Ohio
  • Wife,kids,cars and BEER!
  • Test Engineer
  • Ryan Pinkus
  • Stoner Rock, Progressive Metal, Metal, Rock
  • Basic Lambic
  • Barleywine (Third Coast Old Ale inspired)
  • Chocolate Bourbon Imperial Stout 1.140 OG
    Hop Saison
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Bananas Foster Creamy Ale (All Grain) **pic intensive** on 03-28-2012 at 04:10 PM
    So how much rum did you use total? You mention the 8 oz with the bananas, got that part, then
    you mentioned 6 oz with another vanilla bean in secondary? And then 4 more oz in the bottling
    bucket? Than...

  • Posted in thread: Southern Tier Pumking Clone?? on 09-21-2010 at 03:11 PM
    I just spent about 2 hours trying to piece together a ST Pumking clone, grain extract.5 lbs
    Caramunich Malt3 lb Breiss Pilsen DME (60 min)6 lb Briess Pilsen DME (30 min-late addition)4
    lbs Canned pumk...

  • Posted in thread: Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices on 09-08-2010 at 04:28 PM
    I brewed this about three weeks ago. I kegged it over the weekend and oh man does it smell
    good. Couple of things to note; it was racked onto two vanilla beans that I slit and scraped
    into 2 oz. of Ja...

  • Posted in thread: Southern Tier Pumking Clone?? on 08-18-2010 at 04:15 PM
    Actually they use a vanilla extract that I can't remember where it comes from. I posted this
    about this time last year and there are notes from talking with someone at the brewery. I had
    one of the 2 ...

  • Posted in thread: Southern Tier Pumking Clone?? on 08-18-2010 at 03:54 PM
    I brewed this over the weekend. Smells great so far. I'll be adding vanilla beans to the
    secondary. I think that is the ST's secret ingredient. Pumpking CloneA ProMash Recipe
    ReportBJCP Style and Styl...

  • Posted in thread: Making a milk stout, with milk on 01-05-2010 at 07:56 PM
    Most all milk stouts are made with a small lactose sugar addition which is not fermentable by
    beer yeast leaving behind a slight residual creamy sweetness. Do not put milk in your beer!

  • Posted in thread: Imperial Chocolate Stout help... on 12-18-2009 at 04:20 PM
    Most of my imperial chocolate stouts (starting anywhere between 1.085 and 1.100) take anywhere
    from 3 to 6 months to condition before I think they're really 'ready'. Give it time.This. The
    one I'm dri...

  • Posted in thread: Pliny the Elder recipe questions on 12-17-2009 at 04:30 PM
    Wow, I can't believe I never thought of that. You wouldn't believe what I've been through
    trying to get that damn thing to work right. I ended up putting it on the shelf cause I got so
    frustrated. I'l...

  • Posted in thread: Dark Knight - Dark Lord Clone on 12-17-2009 at 12:04 PM
    Okay 1/2 cup coffee.SRM is coming in at 54.What SRM do you think I should be aiming for?I'd say
    70+. That is merely my opinion though. Also plan on a really long boil. 2+ hours to really get
    it carmel...

  • Posted in thread: Pliny the Elder recipe questions on 12-16-2009 at 08:50 PM
    ^ THAT is an awesome sight. I've had tons of problems with my hop stopper loosing siphon right
    when it gets to the compression fitting connection. I was never able to get it to siphon all
    the way down...

FORUM SIGNATURE
Primary: Lambic Secondary: Barleywine (TCOA Inspired) On Tap: Chocolate Bourbon Imperial Stout - 1.140 OG, Hop Saison
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