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01-13-2011

Last Activity:

06-04-2014 9:15 PM

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  • Posted in thread: Dark IPA on 06-04-2014 at 08:42 PM
    Given those hops, I would bitter with Chinook and use the cascade for aroma and flavor. They
    are respectively better suited for those purposes, though chinook can give you a nice spicy,
    dank character...

  • Posted in thread: Beer buzz: Storebought vs Homebrew on 05-05-2014 at 05:04 PM
    If you are using "store water" without alot of minerals remaining and brewing pale colored IPAs
    without water adjustment, your pH levels are going to be out of range for what a commercial
    brewer would...

  • Posted in thread: chemical taste even with campden tablets on 05-02-2014 at 03:00 PM
    You're describing chlorophenols perfectly. There was still some chlorine or chloramides getting
    into your beer at some point. Either that source you used was still chlorinated or else you
    were using y...

  • Posted in thread: APA recipe critique on 05-02-2014 at 01:39 PM
    Looks good to me but I would be careful with that much honey malt. A little goes a long way
    with that one as it is not a subtle flavor. If you are looking for a more biscuity flavor, may
    be try maris ...

  • Posted in thread: Do you intentionally "Americanize" your words when you order beer? on 04-22-2014 at 04:56 PM
    You're talking about Giada on the Food Network aren't you? :fro: She will be talking perfectly
    normal until she gets to a type of cheese in her script, she'll slow down, wave her hands, and
    painfully ...

  • Posted in thread: Calling Sherlock Holmes of Beer for funky finishing flavor on 04-17-2014 at 12:59 PM
    Agree with above about your problem. Sounds from your description like astrigency from tannin
    issue. Adjust your mash pH and make sure you are not over sparging/sparging too hot. Get a
    water report an...

  • Posted in thread: skipping secondary, keeping in primary on 03-28-2014 at 10:59 PM
    Can we all agree that the "my beer was award winning brewed this way" means absolutely nothing?
    It is so dependent on so many factors that it can't be used as evidence in any case. Award
    winning in Bu...

  • Posted in thread: Boil-off rate and water chemistry on 02-26-2014 at 05:08 PM
    I agree that boil off rate is extremely high. Proabably too high. Try dialing it back to about
    15% an hour if you can. Probably have alot of malliard reaction going on with a boil that
    intense. Calciu...

  • Posted in thread: Off flavor on 02-11-2014 at 09:43 PM
    There are a couple things to check for. There are some clues in your post as to some things to
    look out for. The clarity issue could be a clue for a couple things. One is that there are wild
    yeast in ...

  • Posted in thread: New Danstar Belle Saison Dry Yeast? on 02-11-2014 at 09:19 PM
    Anyone having any problems with fusels with this strain when starting a fermentation as warm as
    some here have? My usual saison schedule is to start at 68 then ramp up to 80 over a couple
    days when it...

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