Last Activity:02-13-2014 11:04 PM
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Posted in thread: Critique on first Imperial Stout recipe on 01-13-2014 at 09:56 PM
Sounds nice...Almost all my Imperial Stouts are above 10% roasted Barley, almost seems to be
the magic number IMO.FG seems a little low. could use some more sweetness to back the acidity
of all that r...
Posted in thread: Dry Hop Amounts on 12-24-2012 at 09:50 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 11:37 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 12-14-2012 at 12:30 AM
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 09:51 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
Posted in thread: Pellicle or just lingering krausen? on 11-19-2012 at 11:51 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 11:17 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. Itís 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...