Last Activity:07-28-2015 12:10 AM
Likes Given: 8
7 Likes on 5 Posts
Posted in thread: Rodenbach Clone on 12-03-2012 at 06:50 PM
Sorry for the delay - i've brewed this two ways: pitching 1056 first, THEN the Roeselare, as
well as both from the beginning. You definitely get a more complex, round, sourness from
Posted in thread: No-boil starter? on 07-03-2012 at 12:52 PM
For fear of feeding a troll (?), why would you sanitize your container, then add non-boiled tap
Posted in thread: Rodenbach Clone on 03-19-2012 at 05:35 PM
I think this is a very solid recipe, if one would allow some self back-patting. I likes 'em
sour, so every subsequent time i've brewed this i pitch the sacc yeast along with the Roeselare
blend (and n...
Posted in thread: Competition Decision: Fruit or Spice/Herb on 01-30-2012 at 07:13 PM
In my opinion, you'd have to decide that after you've bottled and it's all ready. Once you
determine what it'll actually taste like, THAT will be the most applicable category to enter it
into. No sens...
Posted in thread: Three Philosophers clone help on 01-25-2012 at 06:34 PM
Not necessarily with the Three Philosophers, but has anyone tried using a kreik for infusion in
this manner? I was listening to that Sunday Session and Randy stated that they use the kreik
"in the bre...
Posted in thread: Rauchbier recipe help... on 12-30-2011 at 05:44 PM
I think the grainbill is solid, but you could even drop the crystal. I've got a recipe up for
something similar to Schlenkerla's marzen (HERE). Slightly different hops, but you get the
idea.As noted, ...
Posted in thread: Three Philosophers clone help on 12-07-2011 at 06:17 PM
There was a Brew Strong episode where they interviewed Randy Thiel who used to be the
brewmaster at Brewery Ommegang. He spoke about all their beers(at that time) and also about
taking a Lindeman's Kr...
Posted in thread: Three Philosophers clone help on 11-10-2011 at 06:12 PM
I saw a reference in another thread about it, but i couldn't determine if it was confirmed or
not: is the Lindemann's pasteurized?I'm interested in any follow-up to this, as the reference
Posted in thread: Rodenbach Clone on 11-07-2011 at 12:40 PM
I, personally would skip it for the boil. It can always be added in the secondary if you do
some tastings and it isn't sour enough for your liking.
Posted in thread: Rodenbach Clone on 10-31-2011 at 05:13 PM
Yeah, i really love the red color in this brew.I brewed up another iteration of this in April,
and this time around i left out the malto dextrine because i pitched on top of dregs from the