Last Activity:07-26-2012 10:01 PM
8 Likes on 8 Posts
Posted in thread: Can't seem to make an IPA worth drinking... on 05-30-2012 at 11:47 PM
i agree with the gypsum additions. i found that as soon as i brought my sulfates up it helped
make the bitterness crisper. i always had issues with what i felt was a muddled hop profile.
the higher su...
Posted in thread: Attempting Supplication clone on 03-19-2012 at 05:13 AM
I was just listening to the NHC keynote speech that Vinnie gave this year, it was mostly a
history of his brewing, but he mentioned something I hadn't heard before... that at Russian
River they use on...
Posted in thread: What hops to pair with Summit (no amarillo) on 03-15-2012 at 09:17 AM
simcoe, centennial, and citra have worked well for me with summit
Posted in thread: Pallisade/Citra American Pale Ale on 03-12-2012 at 06:55 PM
Overall, it's a good beer, but a work in progress. It weighs in at 6.1% ABV but is only in the
mid 40's in terms of IBU. It's almost to easily drinkable at 6.1% due to how smooth it goes
down. I coul...
Posted in thread: Chocolate Rye vs Chocolate Malt on 01-25-2012 at 01:03 AM
Why not taste some or steep a small amount to taste the differences?Or just add some more
chocolate eye to make up for te difference. But you'll get more rye flavor I would think.i cant
yet because my...
Posted in thread: Trappist IPA on 01-25-2012 at 12:54 AM
Sorachi Ace might play nicely with Belgian yeast. Maybe look into some clone recipes for
Stone's Cali-Belgique IPA. That might be a good place to start.cali-belgique is just stone IPA
fermented with a...
Posted in thread: Chocolate Rye vs Chocolate Malt on 01-25-2012 at 12:53 AM
anyone? 80 views but no one has any info?
Posted in thread: Chocolate Rye vs Chocolate Malt on 01-22-2012 at 08:21 AM
Ive been wanting to do a rye stout for a while. Of course, Im planning on replacing some of the
base malt with rye malt, but I was also thinking of replacing the chocolate malt I generally
use with ch...
Posted in thread: RIS feedback please on 11-30-2011 at 06:39 PM
I think you need a little more chocolate malt (I wouldn't use any more roasted barley or black
patent) and you also need some crystal malt in there for some complexity and to balance out the
roast. I ...
Posted in thread: Honey Rosemary Saison on 11-29-2011 at 07:46 PM
I would keep the honey up at at least a pound. My recommendation would be to either add it to
slightly chilled wort (once it drops into the 150 range....think of it as a whirlpool
addition). I would a...