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Join Date:

08-27-2012

Last Activity:

05-25-2016 4:45 PM

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LATEST ACTIVITY

  • Posted in thread: BYO Clone seems wrong. Heady Topper on 05-11-2016 at 01:36 PM
    Totally agree with B-Boy. Conan yeast really makes the Vermont IPA's shine. You can get it from
    a couple sources (Yeast Bay, The canned organic yeast has a "barbarian" strain among others.)

  • Posted in thread: Hi from Indiana on 04-13-2016 at 04:05 PM
    Welcome. Where are you at in Indiana?

  • Posted in thread: My Idea for chilling Wort. (comments?) on 04-06-2016 at 04:20 PM
    It will work. This is not new, though. Many use Ice in different ways to help speed their chill
    both in and out of the wort. The key issue you will have with the frozen bottles is how to keep
    the cold...

  • Posted in thread: BIAB Issues on 04-05-2016 at 12:24 PM
    JS, The water reports you get from the city do not really provide enough info for brewing.
    Luckily, you are in a major metro area and other brewers near you have posted their "Ward's
    Lab" (Brewing wat...

  • Posted in thread: Hop usage on 03-21-2016 at 05:01 PM
    I need to try throwing a dry hop into this recipe. The original recipe did use a dry hop. For
    simplicity sake, I moved it to the whirlpool. I just may try breaking the whirlpool in half and
    taking the...

  • Posted in thread: Hop usage on 03-18-2016 at 08:03 PM
    I have an IPA which uses a small Magnum bittering charge at 60 then adds 8oz of Citra late
    (1.3oz at 10min, 2.4 oz at 5min and 4.3oz in the whirlpool) with no dry hop in a 5 gal batch.
    This provides p...

  • Posted in thread: Help formulating water profile for DIPA on 03-08-2016 at 04:57 PM
    I'd also recommend the BRew Science forum, there is a sticky which explains how to start
    working with your water simply. Given that you already do RO, that is the place to start. It
    has a clear recomm...

  • Posted in thread: Aeration method on 03-04-2016 at 05:30 PM
    Big restaurant whisks work great too. I use a 24 inch big wire restaurant whisk in my kettle.
    Beat it to a froth, which does not take too much effort and then transfer to the fermenter.
    Super fast and...

  • Posted in thread: Yeast Starter Question- Yeast Bay Vermont Ale on 03-04-2016 at 05:28 PM
    NP. I LOVE this yeast in an IPA. I have been using it as my house strain lately. Really good
    stuff. Ferments clean for more styles but really complements a hoppy beer. It makes my All
    Citra IPA a real...

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