Last Activity:09-10-2012 7:21 PM
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Posted in thread: Fresh hombrew vs. purchased beer on 05-02-2011 at 12:24 PM
I find a lot of IPA i purchase bottled are terribly skunked.
Posted in thread: A "real" cranberry lambic? on 04-21-2011 at 07:26 PM
Currents are wonderful. They such an underused fruit in the states. They're fairly tart and
astringent such that most people don't like them out of hand( I do). I would think they would
go well in a l...
Posted in thread: Emmer on 04-14-2011 at 02:54 PM
To see if you can malt it, I would take a few grains soak them in water for a bit and put them
in a jar with moist paper towel. If they begin to sprout then you can try a few pounds, maybe
enough for ...
Posted in thread: Emmer on 04-12-2011 at 12:36 PM
I love the idea of using old heritage grains like emmer, einkorn and spelt in beer. Emmer beer
was well respected in Babylon. For extra fun and flavor you could try malting it.
Posted in thread: What is your favorite commercial lambic/ sour beer and why? on 02-15-2011 at 03:11 PM
+1 for jolly pumpkin's Bam Bier. It a nice mellow sour with some bready-ness to back it up, not
the super intense sour of some i've had.
Posted in thread: Can you Brew It recipe for Jolly Pumpkin Bam Biere on 01-21-2011 at 04:43 PM
Is that wheat malted or unmalted?
Posted in thread: Old cracked grains on 11-22-2010 at 01:03 PM
Be aware that some people are able to taste rancidity and other are not.
Posted in thread: Cherum Wine??? on 10-26-2010 at 12:48 PM
I would add sugar to get to the potential alcohol you want. Ferment until dry. Then stabilize
with k meta and sorbate and sweeten.
Posted in thread: Underground beer dinners on 10-19-2010 at 05:23 PM
I see kind of like a pitch in dinner. Except people bring money in lieu of dishes so everything
goes together and complements the home brew.I would be very interested in participating in
Posted in thread: contemplating an herbal brew with damiana, mugwort, weird stuff. on 10-13-2010 at 12:51 PM
If you have a combination that you already like go for it. Otherwise I would split the batch,
add fruit to part and herb to another part, and blend to taste later.