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Posted in thread: The Saints Harvest (Pumpkin Ale) on 04-28-2014 at 07:56 PM
0.5 lbs Caramel Malt 120L 0.4 lbs Special B 0.5 lbs Special Roast Malt 0.4 lbs
Cara-Pils(Special grains steeped 30 minutes at 154 F.) 2 lbs Dry Amber 3.3 lbs Munich Liquid
.25 lbs Molasses info (last ...
Posted in thread: How many gallons of homebrew in 2014? on 04-28-2014 at 06:41 PM
14003.5Plus 10 gallons of WitPlus 5 gallons of stoutPlus 5 gallons of
Posted in thread: Sour Stout...maybe? on 04-28-2014 at 02:59 PM
This stout has 1.5 oz of Fuggles boiled 60 minutes. They are lower in Alpha Acids, but I hadn't
really thought about the effect of the hops. I was also reading somewhere recently (I think on
the Mad F...
Posted in thread: Sour Stout...maybe? on 04-24-2014 at 06:33 PM
I would certainly be concerned with the acidity of patent or roast malts not pairing well with
sour. But this could be countered probably by mashing at a warmer temperature. Possibly add
more crystal ...
Posted in thread: Sour Stout...maybe? on 04-24-2014 at 03:44 PM
Rosalare has everything you need to make a tasty sour. I've had a couple of sour stouts and was
never impressed, the roast and sour clashed. my vote is to brew up another pale beer and do a
full 5gl o...
Posted in thread: Sour Stout...maybe? on 04-22-2014 at 05:27 PM
do it! and report back with results! had allagash's midnight brett which was absolutely
delicious, although i do think it was 100% brett beer but still.I think the Roselar is a mix of
brett, lacto and...
Posted in thread: Sour Stout...maybe? on 04-22-2014 at 03:57 PM
So I'm feeling experimental. I have a chocolate raspberry stout in secondary that I will be
bottling probably in about another week and a half. However I am thinking about bottling 3
gallons of it and...
Posted in thread: Who has experience with coffee and chocolate? on 04-21-2014 at 04:53 PM
I'm very interested in how your chocolate stout turned out keep me posted. Sent from my iPhone
using Home BrewWill do! I am transferring to secondary tonight and adding raspberry puree and
Posted in thread: Calculating co2 for bottling on 04-21-2014 at 01:15 PM
I ended up using 5 oz of priming sugar. My temp was around 68 degrees and my FG was 1.008. Also
found out that half of my brew in the competition is being judged in 2 weeks and the remaining
half in 4...
Posted in thread: No More Reconditioned Kegs? on 04-17-2014 at 12:58 PM
I currently have just two reconditioned ball lock kegs. I am not familiar with the pin lock. I
will need to research the differences. Thanks for all the suggestions though!