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04-13-2011

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09-21-2012 8:56 AM

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  • Posted in thread: Red wheat details on 05-15-2011 at 06:52 PM
    Thank you! I saw that but it didn't give any details specifically as to the sugar potential of
    red wheat. Can I just assume it to be the same as white wheat?

  • Posted in thread: Red wheat details on 05-15-2011 at 04:55 PM
    I'm having a tough time finding all the details of red wheat so that I can put it in to
    Beersmith. In particular, I am curious what the gravity potential is....Thanks!

  • Posted in thread: bottling for the first time..what did you do wrong? on 05-05-2011 at 11:03 PM
    I wasn't gonna post this but since you asked...I once knew a fella who forgot to ensure that
    the spigot was properly tightened on the bottling bucket prior to siphoning in his prized brew.
    Needless to...

  • Posted in thread: steeping vs mashing base grains on 04-27-2011 at 10:19 PM
    The recipes I have used typically call for either .5 or 1 pound of 2-row to be steeped.I guess
    what has confused me is the fact that while you see this ingredient in so many extract recipes,
    the gener...

  • Posted in thread: steeping vs mashing base grains on 04-27-2011 at 05:28 AM
    Thank you for the replies.Everything you folks have stated seems so reasonable yet it varies
    from the many threads I have read on this very subject. A few opinions I have read
    include:"Steeping base m...

  • Posted in thread: steeping vs mashing base grains on 04-27-2011 at 03:23 AM
    I have brewed a handful of recipes from seemingly reputable sources that call for the steeping
    of 2-row. In each case I steeped the grain in 4 gallons of water between 152 and 156 degrees
    for 45 minut...

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