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11-29-2015 5:48 PM

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39 Likes on 34 Posts 


  • Posted in thread: Summer Style that will age well? on 11-24-2015 at 04:55 AM
    For a higher ABV summer beer I like a good tripel, if done right you'll get some fruity esters
    and the higher ABV won't be noticeable... till you have a couple. For something lighter, more

  • Posted in thread: Chocolate Oatmeal Porter on 11-22-2015 at 12:15 AM
    No 54 degrees is far from what will kill yeast, you can freeze yeast if you mix some glycerol
    with it to keep the ice crystals from puncturing the cell walls.Warm the bottles up and give
    them a couple...

  • Posted in thread: Dark Wheat vs Midnight Wheat on 11-14-2015 at 11:41 AM
    To follow up in case somebody else stumbles on this, I really like how this finished. I'm not
    the best at describing smells and flavors and picking out all the nuances, but here's my
    attempt.There's a...

  • Posted in thread: Experiences with different saison yeast blends on 11-04-2015 at 08:51 PM
    Good question, I just found a few mentions of it online and thought that it had been
    determined. Could be Allagash though. Guess I'm going to have to buy some beers from Allagash
    and Ommegang and comp...

  • Posted in thread: How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp on 11-03-2015 at 01:39 AM
    Just speaking from my experience with 3711, and 566 supposedly the same strain, they have hit
    FG in 7-10 days, add a week or so for the yeast to cleanup then a week + for bottle carbing,
    3-4 weeks is ...

  • Posted in thread: Cottage House Saison on 11-02-2015 at 06:30 PM
    I plan to bottle 5 gallons (or close to it) next weekend. What is the recommended amount of
    priming sugar needed for this style of brew?I like to shoot for about 2.5 vol of CO2 on my
    saison, some will...

  • Posted in thread: Founder's Breakfast Stout Clone on 11-01-2015 at 07:12 PM
    Agreed. I would see how it is before you add to it. I think it will be good as is, the coffee,
    chocolate and roasted malts, will cover up most of the difference in the actual chocolate

  • Posted in thread: Cottage House Saison on 10-29-2015 at 12:21 AM
    Make sure you account for the higher ibus in the Sorachi otherwise it will end up a lot more
    bitter. Sorachi tends to be 15% AA or so while Saaz is around 4 or 5.

  • Posted in thread: Rochefort 10 - Candi Syrup Inc Recipe (Has anyone brewed this?) on 10-27-2015 at 01:27 PM
    Tried another sample of this today and the alcohol has become more present, bit FG hasn't
    changed, still at 1.004. Also, taste wise I didn't get much of the dark fruit/sugars I was
    before.Is this typi...

  • Posted in thread: Founder's Breakfast Stout Clone on 10-27-2015 at 01:22 PM
    Considering same method for second addition .Jut surprised how little coffee aroma I smelled
    and that this is 2 oz of weight312187Are you using ground coffee, whole bean, cold brewed? What
    type of cof...


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