Last Activity:02-19-2014 7:02 AM
Likes Given: 2
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Posted in thread: Coconut Porter on 03-14-2014 at 06:33 PM
I try to ferment most ales around the yeast's lower limit, usually about 63-65º F.
Posted in thread: Citra IPA recipe feedback on 01-21-2014 at 01:18 PM
Your FG sounds a little high to me given what you started at. Try to bring up the temperature
to about 70º F for a few days just to make sure your yeast has finished everything off. The
last thing you...
Posted in thread: Recipe Help - Café au Lait Stout on 01-20-2014 at 11:58 AM
UPDATE:I did a gravity reading and stole a taste two weeks in a row. The first one had a *lot*
of fruity esters, so I decided to hold off on bottling and further coffee additions. One week
Posted in thread: Citra IPA recipe feedback on 01-20-2014 at 11:44 AM
Your hop additions, both during the boil and for dry hopping, look good to me. In full
disclosure, however, I think too many IPAs completely wreck your palate, and prefer a more
balanced ale. If you w...
Posted in thread: Citra IPA recipe feedback on 12-30-2013 at 12:18 AM
Posted in thread: Citra IPA recipe feedback on 12-29-2013 at 07:53 PM
This is the extract forum.I'm an extract brewer. I have no idea how I get my FG that low, but I
do. And I've done the recipe twice, so it isn't a fluke.Apart from keeping it cool, the only
thing I can...
Posted in thread: Citra IPA recipe feedback on 12-29-2013 at 02:32 AM
I use Warrior as the bittering hop for my IPA, then use a blend of Centennial and Simcoe for
flavor and aroma. It's always turned out well. 1 oz. of it is plenty.Add a bit of gypsum to
your boil if yo...
Posted in thread: Recipe Help - Café au Lait Stout on 12-29-2013 at 01:49 AM
I haven't had any comments on this beer, but a lot of people have looked at the recipe. For the
sake of those who are interested, here's a brief update.I brewed this as above on 12/13, but
upped the l...
Posted in thread: Recipe Help - Café au Lait Stout on 12-06-2013 at 11:28 PM
Hey all,I recently moved to New Orleans and I'd like to brew something that brings together
three of this city's great loves: café au lait, coffee with chicory, and alcohol. I've devised
a recipe that...
Posted in thread: Coconut Porter on 06-03-2013 at 12:55 PM
My first batch took a *long* time to carb up, but it was also pretty cold in my apartment
during April. It was fine after a few extra weeks. I'm hoping the batch I just bottled for my
wedding will fin...