Last Activity:05-30-2015 8:06 PM
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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
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
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
Posted in thread: Fermented hot sauce from kombucha starter--anyone tried it? on 02-26-2014 at 03:50 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,
Posted in thread: Under-sink water filter- what features to choose or avoid? on 12-27-2013 at 09:27 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
Posted in thread: Would covering a plastic fermenter in foil tape reduce its oxygen permeability? on 12-07-2013 at 03:36 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