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effectrammstein

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Join Date:

08-08-2008

Last Activity:

08-10-2011 1:13 AM

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  • Posted in thread: Brew Dog Hardcore IPA .vs. BYO recipe on 04-24-2010 at 02:13 AM
    So what was the recipe?

  • Posted in thread: Rochefort 10 Clone Mash help on 01-10-2010 at 09:48 AM
    He is putting in about 20% sugar...sounds really high to me

  • Posted in thread: No Chill Results Thread - Post your good or bad notes here. on 09-30-2009 at 08:15 AM
    Hi there Yanky no chillers,I have basically only done no chill beers, as I don't have a hose to
    pump any water through a chiller to cool the wort down.As you all pretty much have found out
    there isn't...

  • Posted in thread: Duvel (AG) on 04-13-2009 at 02:56 AM
    I'm thinking of doing a double batch of this - no chill!Then doing one batch without pears and
    the other with pears - and I'll see how it goes. I'm hoping that one with the fruit is great,
    just a quic...

  • Posted in thread: New BYO Aussi brewing article on 03-05-2009 at 06:29 AM
    Mate, most of us don't do this, as it's a difficult task to free your cube of all yeast, trub
    and krausen ring before filling it with your next batch of hot wort. You'd be looking to clean
    with causti...

  • Posted in thread: New BYO Aussi brewing article on 03-04-2009 at 11:24 PM
    Fatgodilla, Effectrammstein, Peas_and_corn,We are not out to show that you are totally nuts and
    that you donít know what you are doing, I for myself find the no chill concept a great idea to
    save wate...

  • Posted in thread: New BYO Aussi brewing article on 03-04-2009 at 08:16 AM
    I'm from Adelaide, South Australia, like peas and corn.I no chill whenever I don't have any
    late hop additions, because I am one of the australians that isn't totally on board with no
    chill (solely be...

  • Posted in thread: Duvel (AG) on 09-05-2008 at 05:47 AM
    oh yeah - for real :)What is the optimum time to drink this beer? I mean - I like good beer but
    I don't like to wait a year for it...

  • Posted in thread: Duvel (AG) on 09-04-2008 at 05:20 AM
    It's more like Da-Vel...To Each His Own...However, Duvel, translated into English as devil,
    having been first mashed and malted nearly a century ago in Breendonk, Belgium, is one of the
    most uniquely ...

  • Posted in thread: Duvel (AG) on 08-27-2008 at 02:12 AM
    de - vil??I have always pronounced it duvel - like doo and vel.Like all my friends (french
    speaking and english) call it - even people from belgium pronounce it duvel - not de - vil

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