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10-13-2009

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03-16-2015 10:22 PM

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    ABOUT ME

  • Huntsville, AL
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Peroni Clone on 03-17-2015 at 03:22 AM
    Welp, tried the recipe above; missed by quite a margin.I don't think the grits converted fully,
    even though I mashed a long time--missed my efficiency target and had to make less beer. Could
    have been...

  • Posted in thread: Hefeweizen yeast recommendation for dampfbier--something with light phenolic flavor? on 10-27-2014 at 12:22 AM
    I worked up a dampfbier recipe because I enjoy this one. Used WLP351, Bavarian Hefeweizen
    yeast, and it came out way phenolic (fermented at 65 degrees). Traditionally, dampfbier is
    barley ale brewed w...

  • Posted in thread: Help with Hop Schedule - Peroni Clone on 10-18-2014 at 04:40 PM
    I'm working up a clone recipe for the only beer my wife enjoys. I usually brew recipes with
    only bittering hops, so I'm not familiar with the times and quantities for flavor and aroma
    hops. Can someon...

  • Posted in thread: Peroni Clone on 10-11-2014 at 10:20 PM
    Peroni is the only beer my wife seems to enjoy, so I'm taking a crack at a clone recipe.
    Comments & suggestions welcome, especially on the hop schedule (I usually make malty styles
    with only bittering...

  • Posted in thread: American maibock--anyone tried it? on 10-11-2014 at 09:26 PM
    Got it bubbling away in primary. Not sure about results, but here's the recipe so far (will
    update when finished):Just Frühling AroundAmerican MaibockBy weight:[*]American 6-row
    30%[*]German pilsner 3...

  • Posted in thread: American maibock--anyone tried it? on 10-05-2014 at 09:18 PM
    I love classic German styles and am trying to convert my American Light Lager-loving-friends
    over to the rich maltiness. Got a wild hair and came up with an American/German hybrid maibock
    recipe. Anyo...

  • Posted in thread: Peroni Clone on 07-19-2014 at 05:46 PM
    For what it's worth, I found the following on the Peroni website:Peroni Nastro Azzurro is 5.1%
    in alcohol by volume. INGREDIENTIWater: The water used is tasted by the master brewer daily to
    ensure hig...

  • Posted in thread: Fermented hot sauce from kombucha starter--anyone tried it? on 02-26-2014 at 02:50 AM
    I see recipes for naturally-fermented hot sauce, and had a thought that kombucha might be a
    good way to get controlled results with such a fermentation. Mix up a sugary hot-pepper puree,
    inoculate, le...

  • Posted in thread: Under-sink water filter- what features to choose or avoid? on 12-27-2013 at 08:27 PM
    My wife wants to install an under-sink water filter. For brewing, what features should I look
    for or stay away from? Should I get full reverse-osmosis, or a simple taste-and-odor filter? Or
    something ...

  • Posted in thread: Would covering a plastic fermenter in foil tape reduce its oxygen permeability? on 12-07-2013 at 02:36 PM
    Now you'd be dealing with the permeability of the adhesive of that tape... I would think that
    difficult to guess. I agree. I think the geometry would work in your favor, though--small edges
    exposed to...

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