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01-21-2013 1:37 AM


  • Portsmouth, VA
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  • Posted in thread: What should we use to sour? on 11-07-2011 at 05:32 AM
    eh ... good call ... it was idea. Perhaps at this point, the amount of time required is just
    too much for what were looking for. Much appreciated all!

  • Posted in thread: What should we use to sour? on 11-06-2011 at 10:22 PM
    So my buddies and I have brewed a bourbon/vanilla stout weighing in at 8% ... we're gonna
    bottle half of the 5 gallon batch and experiment with the other half. I had the pleasure of
    having an infectin...

  • Posted in thread: Randy Mosher's Gingerbread ale recipe on 10-17-2011 at 03:05 AM
    Drop those spices in with two minutes left ... gives you a nice aromatic component!

  • Posted in thread: Winter/Holiday Stout Opinions wanted por favor on 10-12-2011 at 03:00 PM
    I would like to brew a holiday spiced sweet stout with bourbon soaked vanilla beans, french
    oak, pumpkin and spice ... I'll do all grain. I'm thinking I'll use this: ... nters-kiss as
    my base. What ...

  • Posted in thread: Pumpkin Spiced Ale on 07-28-2011 at 12:41 AM
    I actually do still have about 4 12oz bottles left .... I've had a few over the past few days
    ... still good surprisingly. I figured by this point that they would taste like cardboard, but
    nope ... de...

  • Posted in thread: Pumpkin Spiced Ale on 09-22-2010 at 03:00 PM
    Doctor - that sounds good. Not exactly sure what the squash would add to it (never really eat
    squash!) but I know it has similar flavor profile. I did want to use a vanilla bean, but wanted
    to make su...

  • Posted in thread: Pumpkin Spiced Ale on 09-22-2010 at 04:09 AM
    You're pumpkin sounds like mine .... only difference .... I used about 5lbs pumpkin meat and an
    entire butternut squash ... and instead of vanilla extract, I threw an entire vanilla bean in
    .... bottl...


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