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02-09-2011 5:26 AM

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  • Posted in thread: Porters and aging on 01-26-2007 at 05:31 PM
    6 to 8 weeks is a good cold ageing period for Porters.

  • Posted in thread: Upcoming porter on 01-26-2007 at 05:02 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 04:58 PM
    I like cascade for bittering and fuggles for aroma.

  • Posted in thread: Adding Maltodextrin to Extract Brews on 01-23-2007 at 02:34 PM
    I use 8 oz in my Porters. I like it.

  • Posted in thread: Pacman - Almost gone! on 01-23-2007 at 04:50 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 08:42 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 04:10 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 07:04 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 04:08 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 02:56 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...