Last Activity:09-22-2014 3:39 PM
Age:30 years old
Likes Given: 3
118 Likes on 114 Posts
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
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