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Join Date:

11-24-2012

Last Activity:

08-28-2014 3:03 PM

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LATEST ACTIVITY

  • Posted in thread: GigaYeast bugs on 06-04-2014 at 01:58 AM
    Checkin in ... also picked up the sour plum belgian and the lacto from giga. Will be using the
    lacto for quick souring wort for a gose & keeping the strain alive for future quick sours...No
    idea what ...

  • Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 05-19-2014 at 09:01 PM
    Coff, Nice work on the recipe. Going to brew this TH clone tomorrow. Couple quick questions
    cause your notes will be up after I brew...- How did new hopping go - need more IBU for
    bittering ? would yo...

  • Posted in thread: Controlling Brettanomyces flavours w/ brewing techniques on 02-10-2014 at 04:33 AM
    Interested & subscribed. I'd also like to know if anyone has experience with the changes in
    flavors based on the pH prefermentation... I know brett can handle a low pH and it is
    advertised as being de...

  • Posted in thread: Mah PH... 5.5 vs 5.6 vs 5.4 (vs 5.2?) on 01-17-2014 at 07:48 PM
    Depends on the beer....For my darkers beers like stouts I tend to let it be a little higher
    because the lower ph gives a harsh and less round tastehowever for hoppier beers or something
    with a little ...

  • Posted in thread: Raging Red Irish Red Ale on 01-17-2014 at 03:17 AM
    Ready to brew... Got lucky that my lhbs had caraaroma ! I've read people being happy with this
    one relatively quickly grain to glass. However I'm wondering how it ages... Does it improve
    with some ext...

  • Posted in thread: Raging Red Irish Red Ale on 01-15-2014 at 10:21 PM
    sounds great... thanks for the recipe :mug: !

  • Posted in thread: Raging Red Irish Red Ale on 01-15-2014 at 05:48 AM
    Curious about the lack of roasted grain. Do you still find that the aroma and flavor are still
    in style?? I know bjcp mentions roasted a couple times and irish reds have that roasted
    finish...I only a...

  • Posted in thread: Fermentation...2 weeks? on 10-28-2013 at 08:14 AM
    Patience is key for tasty brew. But if you are absolutely time crunched I've had some beers
    grain to glass drinking in 10 days fine and not suffer too much(Centennial Blonde). The clean
    up he is refer...

  • Posted in thread: Oaked Tripel on 10-26-2013 at 06:19 PM
    edited previous post

  • Posted in thread: Oaked Tripel on 10-26-2013 at 06:17 PM
    The advantage of adding cubes is you can pull your beer off when you hit the desired amount of
    "oakiness". I have experienced the quick and overpowering oak from chips... however you can
    work around i...

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