Last Activity:07-01-2015 11:42 AM
9 Likes on 7 Posts
Posted in thread: Kottbusser - A style deserving of revival! on 06-11-2015 at 04:05 PM
From an article I wrote a while back, with my recipe.Kötbußer:From the town of Kötbuß in
eastern Prussia, this beer is simply amazing. Kötbuß is the cultural center of the Sorbian
people, and it is un...
Posted in thread: When to call it an Imperial on 05-18-2015 at 03:54 PM
You just unwittingly touched on a pet peeve of mine....The ONLY time "Imperial" should be used
is in reference to a Russian Imperial Stout. Imperial is in the name due to who it was brewed
for, not th...
Posted in thread: Old Blind Sow. Brown Porter on 09-15-2014 at 03:45 PM
Good question.I place my hands on either side of the fermenter, and give it a sharp quarter
turn, and back. I typically do this three times. This "swirls" the wort without sloshing it.
There is no oxy...
Posted in thread: New American Amber on 09-16-2013 at 12:51 PM
Hmmm... maybe you should eat some ... just so you know the difference ;)I am surprised that you
find Willamette less "dirt like"... what do you think of Glacier?BTW ... EKG and Fuggles is one
of my al...
Posted in thread: New American Amber on 09-15-2013 at 07:54 PM
(Really Yooper ... dirt? I think you have destroyed your taste buds with all those "cat piss
and pine tar hops";)
Posted in thread: New American Amber on 09-15-2013 at 07:51 PM
Oh ... save the centennial for the late additions too .. and use the liberty for bittering ...
just my opinions ... for what that's worth
Posted in thread: New American Amber on 09-15-2013 at 07:49 PM
I would loose the victory all together and put 2 or three pounds of munich in there ....Cut the
crystal back to a pound and split it between light and dark crystal ...I have to disagree with
Posted in thread: Slow Ferm/Gusher Bug in Secondary on 09-03-2013 at 07:03 PM
I never figure shorter than 6 or 7 weeks in primary before I even bother to check the gravity
with bigger beers with S-04.And I mash a couple of degrees higher than I normally would .... it
has taken ...
Posted in thread: Slow Ferm/Gusher Bug in Secondary on 09-03-2013 at 06:51 PM
What did you mash at?S-04 can be a real beast with big beers sometimes .... and attenuate more
than you would expect ... takes a while ... but it will keep chugging for several weeks
Posted in thread: Slow Ferm/Gusher Bug in Secondary on 09-03-2013 at 01:31 PM
What makes you think it has a bug? Is there a film on the surface? Nasty white bubbles? If not
you are probably OK ... and the yeast is just still at it with that sugar you added