chefchris

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Join Date:

07-30-2008

Last Activity:

11-24-2014 10:08 AM

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11 Likes on 11 Posts 

    ABOUT ME

  • Gainesville, Florida
  • drums, paintball, diving, cigars, watching B movies, bro-downs, and being totally extreme all the time.
  • Chris
  • B Movies - Mystery Science Theater 3000
  • Married

LATEST ACTIVITY

  • Posted in thread: Wyeast 3203 - PC de Bom Sour Blend impressions on 11-21-2014 at 01:11 PM
    Going to have another bottle of my over hopped batch today, the last two bottles had a nice
    tartness,but not really sour. After about 2 months I think it is time to pull the second batch
    off its yeast...

  • Posted in thread: Acid beers and blending on 10-27-2014 at 03:24 PM
    I've run into carbonation issues with blending sours with clean beers (duh). I now prefer to
    blend in a fermenter first, allow for the additional fermentation to occur, then bottle the
    beer.How much d...

  • Posted in thread: Acid beers and blending on 10-27-2014 at 01:39 AM
    My plan is to brew a 5 gallon all extract batch (3 lbs Pils DME, 2 lbs Wheat DME) and pitch
    second generation Roselare in along with Jolly Pumpkin, Fantome, and whatever else dregs to try
    and get a ve...

  • Posted in thread: White Labs Lacto Brevis on 09-14-2014 at 01:43 AM
    How large of a starter did you make?I did a 1 gallon starter and gave it a little over a week.
    Be sure to give it a couple of extra days in the fridge to decant because lacto takes forever
    to drop out...

  • Posted in thread: Berliner Weisse In 5 Weeks? on 09-13-2014 at 02:26 PM
    I just turned a berliner weisse around in a week and a half using the sour wort method. Mash as
    normal, bring to a boil, chill to 110F, put wort back into mash tun and pitch lacto. Let it sit
    for 3-4 ...

  • Posted in thread: White Labs Lacto Brevis on 09-13-2014 at 02:16 PM
    I used the Brevis in a sour wort Berliner Weisse just a few weeks ago. I let my starter go for
    over a week and it was super tart when it was finished. It soured my wort in 3 days and I have
    it on tap ...

  • Posted in thread: Building a recipe for Chicory Stout on 11-24-2012 at 05:33 PM
    Haha. I remember clearly. Too much coffee. The wife told me to go with 6 oz cause that's what
    Charlie P suggested. Charlie P was wrong. I'd go 2 oz for 24 hours.

  • Posted in thread: Dark Saison recipe critique on 11-18-2012 at 05:12 AM
    Yeah, that's exactly why I dropped them. I figured if I want more body I can add malto dextrin
    to the keg. Good to know about the Brett. I may use that trick in the future.

  • Posted in thread: Dark Saison recipe critique on 11-18-2012 at 02:46 AM
    Just got home with the recipe. After talking it over with my wife I decided to take out the
    oats. I added the chocolate for a slight low key roast in case I don't get much of it from the
    chocolate whe...

  • Posted in thread: Dark Saison recipe critique on 11-17-2012 at 02:23 PM
    Going for a cool weather saison with a big body and little bit of roast character.1.060 OG34.5
    IBUs32 SRM10.25 lb Pils1 lb Oats1 lb Wheat Malt.5 lb Chocolate Wheat2 oz Chocolate Malt1 lb
    D-180 Belgian...

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staygoldBREWING I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
1 COMMENTS
Posted: 
April 20, 2009  •  01:08 PM
Need to update that signature fool!
 
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