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Join Date:

04-10-2007

Last Activity:

05-25-2016 2:29 PM

Likes Given: 27

122 Likes on 83 Posts 

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LATEST ACTIVITY

  • Posted in thread: Is DMS a Concern? - Boiled with Lid On on 05-25-2016 at 10:11 PM
    Used to boil on a crappy stove and HAD to keep the lid on with just a crack open or the wort
    wouldn't boil. Never any DMS. These days I don't leave the lid on but geneally do 20 minute
    boils to speed ...

  • Posted in thread: Gelatin fining beer and its effect on hop flavo on 05-25-2016 at 02:25 PM
    Had a friend do an APA split batch in which half was cold crashed with gelatin and half was
    just bottled. The second one had much more hop flavor. Hard to discount that but I keep on
    hearding people w...

  • Posted in thread: Stout or Porter - What did I make? on 05-25-2016 at 05:48 AM
    Differentiating stouts and porters according to whether unmalted roasted barley was used or not
    is pretty modern. IIRC unmlated roasted barley wasn't used at all until relatively recently,
    not until t...

  • Posted in thread: Pale ale tastes like Blue Moon?!?! on 05-24-2016 at 08:55 PM
    Recipe looks fine. How much time did you give it? US05 can take some time to drop out.

  • Posted in thread: Adding Crystal Malts vs Mashing at a Higher Temp on 05-23-2016 at 07:23 AM
    So... in regard to the recipe I referenced, how would you handle the sugar? 1.5 Lb of ANY kind
    of sugar seems like too much for a middleweight Belgian pale. I thought maybe replacing the
    brown sugar w...

  • Posted in thread: Recipe feedback on citra pale ale. on 05-22-2016 at 09:09 AM
    Yeah just one oz of citra isn't going to do too much.

  • Posted in thread: full boil? on 05-22-2016 at 04:54 AM
    Not doing a full boil isn't a bit deal unless you want hoppy beer.I do 12 gallon boils with a
    big-ass heating stick so you don't need a stove.

  • Posted in thread: Jarrylo and Azacca on 05-19-2016 at 08:31 PM
    Had an all-Azacca pale ale and was wonderful. As said upthread it work well with sweeter pale
    ales.

  • Posted in thread: Adding Crystal Malts vs Mashing at a Higher Temp on 05-18-2016 at 07:25 AM
    Hmm. I've got plans to brew a Goose Island Matilda clone that calls for 1.25 lb. dark brown
    sugar. That sounded cloying to me, so I was already planning to dial it back to .5 lb. and make
    up the diffe...

  • Posted in thread: Can you ferment safeale 05 too cold? on 05-18-2016 at 03:21 AM
    US-05 can be a bit lazy about starting in any case so with it cold it'll be very sluggish. Too
    cold gives some peach taste as does too hot with 05 but it does better with high temps than
    most clean ye...

FORUM SIGNATURE
On deck: Vienna/Northern Brewer SMaSH Primary: Wenceslas Brown Porter. Bottled: Miserable Fat Belgian Bastard Amber Ale.
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