Last Activity:04-01-2015 7:42 AM
Likes Given: 12
68 Likes on 56 Posts
Posted in thread: New post a picture of your pint on 04-01-2015 at 01:55 AM
First bottle if Hefeweizen for Easter.268048
Posted in thread: New post a picture of your pint on 02-14-2015 at 03:37 AM
Irish Red Ale 256360
Posted in thread: New post a picture of your pint on 02-03-2015 at 02:45 AM
Not quite a pint yet but looking forward to a comparison soon.253689
Posted in thread: Fireside Barleywine on 12-14-2014 at 11:37 AM
I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the
1st still that are great. I omitted the smoked malt this time, subbed that portion with
American 2 row (Ma...
Posted in thread: OFFICIAL Kate the Great Russian Imperial Stout Clone on 09-22-2014 at 05:02 PM
This is very helpful to know that the port still comes through if you don't add the soaking
port to the secondary. This is seems very different from recipes with bourbon soaked wood and
there's 100+ m...
Posted in thread: New post a picture of your pint on 09-15-2014 at 01:09 PM
Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot
more of this.
Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 09-14-2014 at 11:13 AM
Making 2# of the 270F sugar went smoothly per the instructions in post #1. I kept the heat low
on my gas stove (2 out of 6) and needed to adjust the heat up a little at the very end to get
to 270F. Th...
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-14-2014 at 11:03 AM
Congrats. I'm also an Eagle Scout.I wouldn't look at the Cl/SO4 ratio but their individual
levels. What I suggested (and used) is not extreme and think it works well with a malty beer.I
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-08-2014 at 07:24 PM
I will email Jeff and ask about the sugar. We should get an answer straight from the
brewer.Looks like the answer will have to wait. I got an automated-response:"I am holiday until
Monday 22nd Septemb...
Posted in thread: Can You Brew It recipe for Wychwood Hobgoblin on 09-08-2014 at 07:13 PM
Balrog;Fullers ferments at a starting temp of 64. They let the temp rise to 68 as fermentation
takes off; Then at 20%? left, the drop back to 64 (getting there at their desired FG).Wychwood
says, the ...