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Join Date:

01-12-2010

Last Activity:

10-24-2014 12:52 PM

Age:

30 years old

Likes Given: 3

118 Likes on 114 Posts 

    ABOUT ME

  • BJCP National
  • Boston Wort Processors
  • Baltic Porter, Glacier APA
  • wine barrel flanders, bourbon barrel sour stout, bourbon barrel belgian stout, oud bruin, lambic, brett schwarzbier, sour cherry blond
  • marzen, RIS, IIPA, IPL, conan APA, vanilla milk stout, smoked dunkel, flanders red, sour cherry quad, nelson lambic, brett belgian IPA, Amber
  • Male
  • Married
  • Medford
  • MA

LATEST ACTIVITY

  • Posted in thread: Recipe critique -- Belgian Stout on 09-19-2014 at 06:19 PM
    recipe looks fine, but its definitely not a stout without any dark malt. you need some of that
    'not appropriate' chocolate or roasted barley in this if you want ot call it a stout. you
    basically have ...

  • Posted in thread: Barrel aging's effect on ABV? on 09-12-2014 at 05:13 PM
    liquor stored in a barrel is typically at cask strength and would hold significantly more
    volume than cubes. if you added the liquor along with the cubes, you can easily figure out how
    much ABV it add...

  • Posted in thread: I guess this is a porter recipe? on 09-05-2014 at 07:43 PM
    I'd probably call it an american stoutI dont agree that its going to be sweet. Dark malt adds
    bitterness/astringency and thats already high IBUs, plus add in the low mash (and in theory,
    lower FG), an...

  • Posted in thread: Starter or Not for Secondary Brett Pitch on 08-29-2014 at 07:21 PM
    you could make a starter if you want to save some of the brett, but otherwise I would just
    pitch it in

  • Posted in thread: Newb Brett/Lambic Brewer on 08-29-2014 at 05:44 PM
    1. pitch bug mix, leave it alone for 9+months2. lacto & pedio add sourness. lacto is fast, but
    more inhibited so does most of the early work, while pedio slowly works over the long haul.
    theres also a...

  • Posted in thread: To Brett or not to Brett.... on 07-17-2014 at 01:41 AM
    Interesting. What flavors do you get?been awhile, but light funk, mild tart and still has some
    of that tropical fruit get in primary, but significantly less

  • Posted in thread: To Brett or not to Brett.... on 07-16-2014 at 08:04 PM
    Tonsmeire mentioned that he was not impressed with trois as secondary on the latest basic
    brewing podcast. Said it was best used only as primary for hoppy beers.i've used it in primary
    more often, but...

  • Posted in thread: Help with recipe - Light Pale Ale on 07-09-2014 at 08:06 PM
    I know others do get it, but I almost always ferment S05 that low and have never found it to be
    peachy. if you can keep it close to 60, nottingham is very clean n crisp. I think the recipe
    looks great...

  • Posted in thread: Funktown to Sour on 07-01-2014 at 10:04 PM
    oh my bad, i misread that before, thought you made the starter june 6th, not it was packaged
    then. if you have a pellicle on it, then yes i'd put on a airlock as IMO you're letting too
    much air in.

  • Posted in thread: 100% 2row Berliner? on 07-01-2014 at 08:30 PM
    How are you mashing prior to the sour mash itself? A high sacch rest (158F) is supposed to
    leave a lot of stuff for things like Brett to break down, could work for lacto too.lacto likes
    simple sugarsI...

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