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Join Date:

12-11-2012

Last Activity:

05-04-2016 2:05 AM

Likes Given: 12

434 Likes on 255 Posts 

    ABOUT ME

  • www.thejewelofthemidwest.com
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LATEST ACTIVITY

  • Posted in thread: Need names for Cider. Funnier the better! on 05-04-2016 at 11:05 AM
    I'm a star wars nerd so this was for a strawberry ciderDefinite nerd. But cool.

  • Posted in thread: The Home Made Pizza Thread on 05-04-2016 at 11:00 AM
    Actually they had just that. Ran that pie again yesterday and gave it a minute and a half.
    Liked it better. I just want to avoid when the greens turn rubbery. They do keep the cheese
    covered so it is ...

  • Posted in thread: What makes a good cider? on 05-01-2016 at 04:17 PM
    I've never had to add acid because it's tart enough for my taste. I think cider from regular
    juice (even fresh orchard-pressed cider) just doesn't make very complex cider. So acid and
    tannin help with...

  • Posted in thread: I added yeast at 110 degrees... on 04-29-2016 at 12:51 PM
    It won't kill it by try to get colder before it really takes off.

  • Posted in thread: What makes a good cider? on 04-29-2016 at 12:00 PM
    I'm surprised no one mentioned tannin. A little bit helps mimic what real cider apples have.

  • Posted in thread: big taste in low alcoholic beer on 04-29-2016 at 11:52 AM
    I did a Belgian style patersbier (enkel?) that was just under 5% and very flavorful. I also did
    a dry hopped cream ale that was about 4%. The hop aroma makes it interesting even at that low
    abv. For s...

  • Posted in thread: Full-boil benefits with BIAB? on 04-26-2016 at 11:59 AM
    I really suspect that the reason none of the microbreweries around you use extract instead of
    all grain is more economics than flavor quality. All grain is cheaper once you have amortized
    the equipmen...

  • Posted in thread: Any Bacon Makers Here? on 04-24-2016 at 09:53 PM
    Anyone have a good Hillbilly(Buckboard) bacon recipe? I would like to try one in a couple
    weeksBuckboard bacon is cured and smoked shoulder rather than belly. Remember to cure longer
    because it's thic...

  • Posted in thread: Original Gravity missed big time, what will happen to my end product? on 04-24-2016 at 09:49 PM
    Mashing a bit thinner is not a problem; the added mass of water helps keeping your mash temps.
    Yes, you'll have less sparge water, but if you sparge twice with roughly equal volumes, all
    will be fine....

  • Posted in thread: Original Gravity missed big time, what will happen to my end product? on 04-23-2016 at 09:38 PM
    It's an Irish Red ale. I think I was doomed from the start as I put the sparge water amount in
    first which was 5.33 gallons. I know ROOKIE mistake as this is my second all grain session. I
    then notice...

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