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Join Date:

05-13-2012

Last Activity:

04-25-2015 7:47 AM

Likes Given: 69

47 Likes on 46 Posts 

    ABOUT ME

  • Bodybuilding,basketball,brewing,PS3,being the parent of a swimmer
  • Software Architect
  • Nick
  • Hip Hop
  • Kenny Armatage Brew Crew
  • scotch Ale
  • Chech Pilz
  • Oatmeal StoutrnOktoberfest
  • Male
  • Married
  • Minneapolis
  • MN

LATEST ACTIVITY

  • Posted in thread: Malt choices for American IPAs on 04-25-2015 at 12:58 AM
    Nope.Give me malt backbone.

  • Posted in thread: Brewing a ginger session ale. Near explosive recipe on 04-24-2015 at 05:46 PM
    Suck me sideways that looks like it will be dry.I don't know about head retention on that, with
    all the simple sugars there's not much for protein in there.Looks more along the lines of
    ginger ale ske...

  • Posted in thread: Bottle after 11 days? on 04-24-2015 at 05:40 PM
    U.S.-04 can work pretty fast, and it sounds like you are at FG, and if your sample tasted good,
    it's ok to move forward. You can crash for 24hours, bottle, store at ~70ish and be good to go
    for your t...

  • Posted in thread: How to Imperialize and Sessionize Recipes on 04-24-2015 at 05:26 PM
    Nice write up, I was surprised the first time I scaled up a recipe that it wasn't as linear as
    I thought it would be.

  • Posted in thread: Adding coffee to coffee stout - preferred method on 04-24-2015 at 05:17 PM
    I have always had very good results just adding coarsely ground coffee beans directly into the
    beer for 24 hours prior to packaging. I have used anywhere from 2 to 8 ounces depending on the
    beer.Same ...

  • Posted in thread: Poor Attenuation in My Last Three Batches on 04-23-2015 at 07:13 PM
    Verified your thermometers aren't off?

  • Posted in thread: Buy Once - Cry Once on 04-23-2015 at 01:57 PM
    You'll want a 10gal brew pot minimum The 9 gal HLT should be good, and I think a 44qt cooler
    will be no problem as many use a 40qt round cooler

  • Posted in thread: How do I make all of beer have that bread flavor on 04-23-2015 at 12:13 AM
    Use marris otter as your base malt (it technically is anyway)You're welcome :mug:

  • Posted in thread: Really stuck fermentation on 04-23-2015 at 12:03 AM
    Temp? Oxygen? You're already at 7%+ abv and that can make it harder for the yeast to get going,
    not to mention other ingredients that may have an impact...

  • Posted in thread: Propagting/slurry for large batch question on 04-22-2015 at 09:53 PM
    You'll probably need most of the cake, but should be plenty.

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