BPal75

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Join Date:

03-19-2012

Last Activity:

10-30-2014 6:39 PM

10 Likes on 9 Posts 

    ABOUT ME

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LATEST ACTIVITY

  • Posted in thread: what temp to mash an imperial red? on 10-30-2014 at 10:58 PM
    Well even on the low end (OG 1.085 FG 1.015) that's asking for 85% attenuation. 001 can get you
    there but it'd be dicey with that much alcohol and that much caramel. I'd consider dropping
    your caramel...

  • Posted in thread: what temp to mash an imperial red? on 10-30-2014 at 09:43 PM
    Depends what yeast you're using and your target FG. 9% caramel will leave you a fair amount of
    unfermentables so if you are using an English yeast strain i'd mash low like 148. If you're
    using somethi...

  • Posted in thread: German Pale Ale Style Category? on 10-21-2014 at 03:08 PM
    Thanks! I hadn't noticed the description of a Munster Alt. While not exactly the same (mine
    isn't sour and doesn't use wheat) it is lighter in color and lower in gravity. I think this
    confirms for me ...

  • Posted in thread: German Pale Ale Style Category? on 10-20-2014 at 04:08 PM
    Hi I brewed what I would call a german pale ale. Similar malt profile to an american pale ale
    (although more munich/aromatic then I would put into an american version) but with german hops
    and wyeast ...

  • Posted in thread: Firestone Walker Wookey Jack Clone Attempt on 07-19-2014 at 01:54 AM
    I would also over bitter if you're going to age for any significant length of time. That way
    when hops drop out it will still be hop forwardSent from my iPhone using Home Brew

  • Posted in thread: Firestone Walker Wookey Jack Clone Attempt on 07-18-2014 at 10:58 AM
    Nah. Typically barrel aging and IPA don't mix. IPAs are all about fresh hop aroma, flavor, and
    bitterness. If you age it in barrels your going to lose a lot of IBUs and your aroma will be
    gone. Barrel...

  • Posted in thread: Firestone Walker Wookey Jack Clone Attempt on 07-16-2014 at 06:08 PM
    Can't really sub chocolate rye for cara rye. Totally different - one is heated to carmelize the
    sugars giving sweetness, the other is Kilned then roasted to give more bitter/nutty flavors. If
    you must...

  • Posted in thread: First time kegging on 06-22-2014 at 03:27 PM
    In a pinch I have found 30 psi for 24 hours, then 20 psi for 48 hours, then 12 psi to serve has
    worked really well and gets you there in 3 days. All of the above at serving temps by the way
    (38-40 for...

  • Posted in thread: First time kegging on 06-22-2014 at 01:33 PM
    In a pinch I have found 30 psi for 24 hours, then 20 psi for 48 hours, then 12 psi to serve has
    worked really well and gets you there in 3 days. All of the above at serving temps by the way
    (38-40 for...

  • Posted in thread: Cold crash = Slow carb on 06-19-2014 at 01:09 AM
    I think it could definitely be the culprit. A longer cold crash should in theory settle and
    compact the yeast/trub cake more getting less I to your bottles. There still should be plenty
    of healthy yea...

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