Last Activity:05-23-2016 6:35 PM
Age:64 years old
Likes Given: 737
563 Likes on 413 Posts
Posted in thread: Cleanest ale beer on 05-23-2016 at 04:25 PM
Not sure if Saison counts but 3711 is very clean and dry to boot.I've used 3711 a lot and clean
is not a descriptor that ever crossed my mind.
Posted in thread: NE IPA reviews on 05-22-2016 at 08:33 PM
Just to be clear, I'm not comparing the 2 styles. My entire review was based on my subjective
opinions of these beers for what they were and my enjoyment of them. While I prefer the crisp,
dry style, ...
Posted in thread: NE IPA reviews on 05-22-2016 at 06:44 PM
FWIW, style guidelines never entered into my evaluation. It was all about drinkability and
enjoyability. I am a HUGE IPA fan and have been for many years, maybe longer than most people
here have been ...
Posted in thread: NE IPA reviews on 05-21-2016 at 03:52 PM
Good lord - please send me any leftover "off-putting" Tree House Green, Alter Ego, and Haze
that wasn't consumed.I'll bite and open up the inevitable can of worms here - I'll never
understand why ther...
Posted in thread: NE IPA reviews on 05-20-2016 at 03:34 PM
On Episode 15 of Experimental Brewing (coming 5/25/16) we talk NE IPA. To get you in the mood,
Denny reviews 10 NE style IPAs.
Posted in thread: Belgian Dubbel final gravity on 05-16-2016 at 08:50 PM
Mash temp could be it. There are several temps that are important for making malt out of the
grains, and if you miss, you will under produce the malt (I'm explaining that wrong). Although
68degC is 15...
Posted in thread: Cleanest ale beer on 05-15-2016 at 05:06 PM
I gotta ask. For those comparing 1056 to US05, how can one be peachy at cool temps and the
other not, if they are the same strain? (Chico).Not trying to be a smartass. I've read here
that WY1056, WLP0...
Posted in thread: Cleanest ale beer on 05-13-2016 at 06:21 PM
WY1056 or WY1007. I get peachiness from US05 and Nottingham has a disagreeable tartness.
Posted in thread: Belgian Dubbel final gravity on 05-13-2016 at 06:19 PM
Forget the attenuation rating of the yeast. Attenuation depends a lot more on wort composition.
Using the same yeast, I can get from 60-85% depending on the wort. Did you make a starter? How
Posted in thread: Experimental Brewing podcast Episode 14 on 05-11-2016 at 04:48 PM
Here's the corrected link....