Brew_4iT

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Join Date:

04-24-2011

Last Activity:

04-13-2014 9:10 PM

Likes Given: 5

6 Likes on 6 Posts 

    ABOUT ME

  • Recording Music,Playing bass guitar,car enthusiast,sports,PS3
  • Caleb
  • Primus, Les Claypool, C2B3, King Crimson, Frank Zappa,
  • Lord of the Rings, One Flew over The Cuckoo's nest, Of Mice and Men
  • Cooper's stout, Hoegaarden witbier clone, Cream o' 3 grains, pale ale
  • IPA, maybe IIPA (imperial), also want to get into a dopplebock but first need to finish fermentation chamber.
  • (none)
  • Apfelwein french oak cubed
  • Sam Adams clone
  • Male
  • In a Relationship
  • Manchester
  • NH

LATEST ACTIVITY

  • Posted in thread: Root beer doesn't taste like wort on 10-10-2014 at 06:42 AM
    you can use artificial sweeteners that the yeast can't ferment out as well. Stevia is a good
    one and splenda. Otherwise you have to purposely kill the yeast at the right time to achieve
    the desired ca...

  • Posted in thread: Pitching Wyeast 2565 on 10-10-2014 at 06:32 AM
    Also if you pour in a glass from bottles, after refrigeration just leave the last bit in the
    bottle and pour slow and you wont have any cloudy issues.

  • Posted in thread: Stout looks like an amber on 01-11-2012 at 12:43 AM
    You quoted and contended with me that black barley and roasted barley aren't two separate
    grains...From Briess website nothing about "light" in reference of either barleyBriess Malt &
    Ingredients Co.:...

  • Posted in thread: Stout looks like an amber on 01-10-2012 at 11:44 PM
    UK Roasted Barley is 500-550L, according to Forrest at AHS it's the same as black barleyBlack
    Malt = Black Patent (malted) Barley = Dark Roasted Barley (unmalted) from the link posted
    earlier...."I...

  • Posted in thread: Stout looks like an amber on 01-10-2012 at 11:09 PM
    I think you are getting black barley confused with black patent. The wiki explains a difference
    as well as SRM and I've found numerous forums explaining the difference. It does get confusing
    because a...

  • Posted in thread: 1st try at a Belgium witbier, question? on 01-10-2012 at 04:44 AM
    You can, just brew up another batch :mug:

  • Posted in thread: 1st try at a Belgium witbier, question? on 01-09-2012 at 10:37 PM
    Nope. In this case it is even less needed because you want some yeast left over in the beer
    when you are done anyway for witbier's.

  • Posted in thread: My 2nd batch... on 01-09-2012 at 08:56 PM
    Are you going to backsweeten?

  • Posted in thread: pils/palemalt on 01-09-2012 at 08:24 PM
    Generally, you can't substitute one for the other. Pils is undermodified whereas the pale malt
    is highly modified.Yup I was mistaken. Interesting the Home Brewing Wiki doesn't label belgian
    pale malt ...

  • Posted in thread: pils/palemalt on 01-09-2012 at 08:20 PM
    Unless I'm mistaken it is virtually the same grain. Often times as reference for base malts
    people and companies will generalize as 2 row, pale, pils similarly along with whichever name
    or nationality...

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