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10-16-2015 3:34 AM

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  • Posted in thread: Open Fire Brewing on 10-16-2015 at 03:32 AM
    Here's an update on what came from this. It was a wheat beer so fortunately could be spicy, and
    it was. Nitric acid is pretty prominent in it, think of the the flavor most smoked meats have
    in common ...

  • Posted in thread: Open Fire Brewing on 09-30-2015 at 07:28 PM
    A dark lager, perhaps, but boiling with the lid on using pilsner malt would likely lead to
    unhappy results.I'm not too familiar with pilsner malts, most of my brews fall at least at 10
    SRM. What kind ...

  • Posted in thread: Open Fire Brewing on 09-30-2015 at 03:24 AM
    Thought I'd post the wood fired boil I did over the weekend. I've seen this question asked a
    few times but I'm not sure there's been an answer to this extent yet. I've attached a picture,
    but it was t...

  • Posted in thread: What defines lagering? on 05-05-2013 at 11:46 PM
    I think this is the right section, I was between posting in here of brew science. I've always
    been an ale guy and have just started playing with lagers. I've got a rough concept of how it
    goes and my ...

  • Posted in thread: Oxidation on 05-03-2013 at 03:50 AM
    Just re-read the paper I was referencing ( if anyone is curious). And I stand corrected. Even
    though conclusions are drawn as to oxygenation reactions during malting, it turns out the
    products are i...

  • Posted in thread: Using frozen peaches vs. fresh?? on 05-03-2013 at 03:15 AM
    I've always had bad luck adding fresh fruit to the fermenters. I never had a truly infected
    batch from it, I just ended up with additional flavors that weren't directly from the fruit
    juices. Adding t...

  • Posted in thread: Bourbon addition started secondary fermentation on 05-03-2013 at 03:00 AM
    There shouldn't be a lot of fermentables in bourbon, as sugar often looked down on as an
    addition. What you may have done is caused some of the CO2 in solution to degas. Is it still

  • Posted in thread: Oxidation on 05-03-2013 at 02:42 AM
    Your process seems ok, it's what I did for a while. I assume if you're being that careful
    working with your beer your doing the other things like no splashing when transferring, filling
    the bottles an...

  • Posted in thread: What does oxidation taste like? on 05-03-2013 at 02:21 AM
    The chemical taste is probably temperature related. I know that has caused me a lot of trouble.
    A fermenter doesn't have to spend to much time in the mid 70s before you start to get solvent
    flavors. T...

  • Posted in thread: When to move to secondary on 01-03-2013 at 06:29 AM
    I've noticed that secondaries are almost a religous topic too. So my best effort at answering
    the OP question and explaining why at the same time:Yeast was weak at pitching: Likely
    secondary (Get off ...

Bottled: hefeweizen, Smokey Wheat Secondary: On deck:

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