Last Activity:02-08-2011 11:26 PM
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Posted in thread: Porters and aging on 01-26-2007 at 04:31 PM
6 to 8 weeks is a good cold ageing period for Porters.
Posted in thread: Upcoming porter on 01-26-2007 at 04:02 PM
4 oz of BP is not too much. It is just right for a porter....especially one with those hops in
it.Heck I use 4 ozs of BP and 4oz of roasted in my porter.
Posted in thread: Hop suggestions for a Porter on 01-26-2007 at 03:58 PM
I like cascade for bittering and fuggles for aroma.
Posted in thread: Adding Maltodextrin to Extract Brews on 01-23-2007 at 01:34 PM
I use 8 oz in my Porters. I like it.
Posted in thread: Pacman - Almost gone! on 01-23-2007 at 03:50 AM
I will propogate it and keep it alive and supply it to forum members if somebody sends me some.
I have been thinking about how I can freeze yeast in vials inside larger dry-ice blocks for
shipping in ...
Posted in thread: A smooth Porter! on 01-22-2007 at 07:42 PM
Try this out if you really like smooth Porter's.For real Porter lovers, this will lack the
roasted kick!, but it is a good session beer and on for converting BMC people over to dark
Ales. If you want ...
Posted in thread: how to steep grains on 01-12-2007 at 03:10 PM
Steep for 30 mins minimum. It will not hurt at all. I have never seen a receipe with such a
weird number (12 mins) for the steep time.
Posted in thread: how to steep grains on 01-09-2007 at 06:04 PM
Hmmm I got this from Papazian's book "The procedure is identical to that for extract brewing.
However, the specialty grains will be steeped in the pot before the extract is added. The 3
gallons of wat...
Posted in thread: how to steep grains on 01-08-2007 at 03:08 PM
I would steep at 155 to 160 degrees for 30-60 mins depending on the style. Longer for darker
beers. Be careful listening to others. Steeping is not the same thing as mashing and you want
to keep your ...
Posted in thread: Top Tip for Aerating on 01-05-2007 at 01:56 PM
I agree with you, but my point is that I started brewing before the technology of oxygenation
existed for the homebrewer. I have spent years adjusting recipies to get them to taste the way
I wanted th...