Bonde

LATEST ACTIVITY

• Posted in thread: Dry Hop Amounts on 12-24-2012 at 08:50 AM
  it doesn't, or at least such a negligible amount that it can be ignored (like under 1 IBU).
  bitterness is caused by the isomerization of alpha acids which takes heat. dry hopping = no
  heat = no bitter...

• Posted in thread: Dry Hop Amounts on 12-22-2012 at 10:37 AM
  first rule: MOAR HOPZ. you can't overdo it :Dfor 2.5 gal of average-strength IPA, 1.5 oz of dry
  hops is fairly standard. if you want a hop bomb, i'd be going 2 oz or more. dry hops only add
  aroma and ...

• Posted in thread: favorite sour comercial beers? on 12-13-2012 at 11:30 PM
  Giardin geuze 1882 would be my go to experience no.1... I love this beer. Boon also does some
  great ones. Was never that fond of the Cantillions, its just too much i think. But then
  again,'round here ...

• Posted in thread: IPA gone extremely bitter after 2 months on 12-08-2012 at 08:51 PM
  Sorry for not getting back to you Barbleue… Forgot all about it in the craze of work.Well
  actually I’m done with the cascades for a while too I believe. There are just something
  strange go...

• Posted in thread: Pellicle or just lingering krausen? on 11-19-2012 at 10:51 PM
  Well the oily film could be from the hops I presume, if a large flameout addition was used.
  Seen it on a couple of my IPAs and APAs without being an infection. Actually on my RIS it's
  even more notice...

• Posted in thread: What are you drinking now? on 11-08-2012 at 10:17 PM
  Mr. Smoookey.... Limfjordsporter: just love living close to the danish/german border.... 1
  dollar pr. 1/2L i the german shops.

• Posted in thread: just brewed this stout what do you think? on 10-05-2012 at 10:28 PM
  The original amount of Roasted Barley would be fine... I brewed about 10-15 porters/imperials
  by now, and the magic number for me is in that ballpark, plus a little Coffe, biscuit and
  choco... the KEY...

• Posted in thread: Thin mashing = Extreme US05 Auttenuation. or? on 09-22-2012 at 07:08 AM
  Waidaminnit....are you saying you batch sparged for an hour?Almost yes :-) But not
  intentionally, something came up in the middle of sparging. It’s a difficult job sometimes with
  a little kid and brew...

• Posted in thread: Thin mashing = Extreme US05 Auttenuation. or? on 09-21-2012 at 09:06 PM
  I have (deliberately) gotten over 90% attenuation with US-05. A 2 hour mash is pretty long, and
  likely to result in a more fermentable wort.Above 90% now thats crazy...i thought i was crazy
  when my fr...

• Posted in thread: Thin mashing = Extreme US05 Auttenuation. or? on 09-21-2012 at 09:02 PM
  Grain bill:Pale 66%Crystal 120 11%Munich 11%Flaked Oats 11%In terms of thermometers, I must
  admit that I do not use state of the art thermos. But 4-5 cheap digital ones. Threw 2 away as
  they were 2c o...