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01-10-2015 8:40 PM

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  • Posted in thread: Favorite English Yeasts on 10-31-2014 at 04:23 AM
    Going to pick 2, wyeast 1275 if you want drier finish or 1318 for something more malty. If
    pushed, i would pick 1318.I find 1469 too dry and fruity, in a bad way, S04 whitbread leaves a
    very worty aft...

  • Posted in thread: How to add permanent volume markings to a kettle (illustrated) on 03-03-2014 at 07:17 AM
    Nice work - I'm doing mine tomorrow night.

  • Posted in thread: Looking for advice on my Tripel-Nelson on 03-02-2014 at 07:14 AM
    If it were me, I'd reduce the 15 and 10 minute additions to 10g instead of 15g (sorry can't do
    imperial), or remove one or other addition - NS can be super fruity as flavour addition. I'd
    also increas...

  • Posted in thread: Wyeast 1450 in English IPA on 03-02-2014 at 06:51 AM
    I brew English styles all the time. I reckon your logic is pretty sound. Good luck with the

  • Posted in thread: Thoughts on Wyeast 1214 Belgian Abbey on 02-28-2014 at 08:25 AM
    I used 1214 on a dubbel too, about a year ago. Fermented on the low side, about 18 C. It came
    out really well attenuated and tasted just like Chimay Red but without all the nasty crap i
    think that bee...

  • Posted in thread: Amber malt on 02-27-2014 at 10:16 AM
    Welcome to all grain - you won't look back.I use English amber and find simply toasting maris
    otter or other base ale malt for 20 to 25 minutes at 150 C produces a better result. Rumour has
    it that it...

  • Posted in thread: Year old belgian yeast in a starter. Step up or not? on 02-27-2014 at 10:00 AM
    If you're happy with your practice and to you your beer tastes good, then you're doing an
    adequate job. But without a hemacytometer you're not going to have an exact cell count for your
    beer and each ...

  • Posted in thread: Acid washing on 02-27-2014 at 09:15 AM
    What makes you think there are bacteria in there in the first place? Acid wash will not purify
    a contaminated culture. The way to do that is streaking out onto agar.

  • Posted in thread: Ringwood Ale Wyeast 1187 questions on 02-27-2014 at 08:59 AM
    I like the sound of a brown with 1187. If you can't taste butter in the sample, you could
    scratch thr D-rest.

  • Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 02-27-2014 at 08:52 AM
    Does the change in bottle conditioning apply to all beers or just those of lighter color? I ask
    because I recently made an ESB with WLP002 that tasted perfect at bottling but upon 3 weeks
    aging, it se...

"Tui is just urine thats been carbonated with farts. Pretty simple recipe." NickG