Last Activity:04-26-2008 1:57 PM
Posted in thread: Dark Witbier on 04-16-2008 at 09:00 PM
Chocolate Wheat should be used in 5% of the total grain bill. I say up the wheat by a 2lbs and
drop half the chocolate wheat.
Posted in thread: Tea recipes? on 03-28-2008 at 04:55 PM
Green Tea is best steeped at 180 for 2-3 minutes for a more delicate flavor.What kind of green
did you use?Japanese/chinese?How much in weight is 48 packets?I've been wanted to make a yerba
mate beer ...
Posted in thread: Grain Subs? on 03-26-2008 at 02:06 PM
Caramunich is 50L iirc.So I guess you can use the Munich and CaraMunich 60L.Not sure though,
wait for other answers.
Posted in thread: RIS big ass beer on 03-22-2008 at 04:29 AM
Is it seriously only 6 IBU?
Posted in thread: Drying Orange Peels on 03-10-2008 at 12:22 AM
I've read in a lot of recipes that the fresh zest should be added during the last 15 minutes of
the boil but the chemical engineer in me balks at this ridiculousness. Many of the compounds in
Posted in thread: So I did an acid rest on my Alt. on 03-01-2008 at 06:20 PM
Used a bottle of Fat Tire Yeast I've been saving. Fermented at 70 ambient. I'm wondering how
phenolic this beer will be. Also, what compound is made for the phenolic (clove) flavor?
Posted in thread: EdWorts Haus + Rye? on 02-27-2008 at 09:42 PM
I agree, but I personally love Rye. I have used up to 30% of it before. I don't think 10% is
very much...:DAh, cool.Just going off tangents here, how long do you usually age your beers
that contain ry...
Posted in thread: Problem with Beano and Splenda in lo carb brew...... on 02-27-2008 at 08:55 PM
Alcohol is directly reconverted by ADH in the liver to form Acetaldehyde, this will be used by
your body to feed into the Kreb's cycle, thus delaying fat/sugar breakdown. This will make you
Posted in thread: EdWorts Haus + Rye? on 02-27-2008 at 08:48 PM
After some experienced with Rye, I'd say to reduce the amount you use. It's strong stuff and
has certain unique properties. If you haven't had experience with it, be careful.
Posted in thread: Berliner Weisse/yeast options? on 02-24-2008 at 06:47 PM
Just wondering, would the lacto/brett still stay in my fermenter after the brew?Would it sour
up any beers thereafter?