Last Activity:07-17-2016 6:04 AM
Likes Given: 55
17 Likes on 16 Posts
Posted in thread: Wedding beer?!?! on 04-05-2016 at 04:32 PM
I like your original options. Kolsch, IPA and a cider.Belgian Wits are one of my least favorite
Posted in thread: Favorite Amber Ale Hops on 04-05-2016 at 04:29 PM
I'm a fan of a centennial, Chinook, cascade combo late, and Magnum as the 60 min addition.
Posted in thread: Session IPA Recipe - Thoughts? on 04-05-2016 at 04:35 AM
I brewed the following in a Zymatic the other day. I just wanted to try something different.
The Hallertau, Goldings and yeast were already on hand, and the Amarillo was an impulse buy at
the LHBS. I ...
Posted in thread: Dank Pale Ale on 04-05-2016 at 02:08 AM
I know Stone used to use all-Centennial in their Ruination v.1, and it was pretty danky. Two
Hearted is also all Centennial, and it's just floral grapefruit-y. Maybe it's all in the
Posted in thread: Crafty Dan - 13 Guns American IPA on 04-05-2016 at 01:06 AM
Are we assuming flaked rye instead of rye malt based on their comment of rich mouthfeel?
Posted in thread: American maibock--anyone tried it? on 04-01-2016 at 03:33 AM
The "American" part comes from mixing in American hops and grain--the grand post-prohibition
tradition of six-row barley with adjuncts.I obviously noticed the rice, but didn't make that
Posted in thread: Boil Kettle hopps. on 03-30-2016 at 11:39 PM
I use a hop spider with a big paint bag. I've never used a washer in the bottom, but I will
from now on.I think that it probably does impact hop utilization to a degree, but I really
don't want to dea...
Posted in thread: American maibock--anyone tried it? on 03-30-2016 at 04:11 AM
Just Frühling AroundAmerican MaibockBy weight:[*]American 6-row 30%[*]German pilsner
30%[*]Munich 30%[*]Flaked rice 30%2-step infusion mash:[*]Step 1 @125 for 20 min, 0.35
gal/lb[*]Step 2 @151 for 90 ...
Posted in thread: American maibock--anyone tried it? on 03-30-2016 at 04:06 AM
Curious, why six row?Diastatic power for all that rice.
Posted in thread: Frustrated on 03-30-2016 at 04:02 AM
Ive heard of beers that take a few months and are completely different (better). Sounds like
waiting is probably a good idea :)A friend and I brewed a Kolsch once, and the fermentation
temp was way ou...