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12-27-2009

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08-30-2015 4:08 PM

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  • Posted in thread: A little reassurance on 08-12-2015 at 02:46 PM
    No not warmer. You really just need to give it more time. If it takes an extra day to get
    started, that's not going to significantly affect your finishing time, so relax.If it were my
    batch, I'd have ...

  • Posted in thread: do i have make a big mistake? on 08-10-2015 at 03:37 PM
    So, 71C is a little high for a mash temperature. 60C is a little low. I think you will probably
    be fine. A few words of advice:Before you mash in, pre-heat the cooler with very hot tap water
    for ten o...

  • Posted in thread: American Red? on 08-10-2015 at 02:18 PM
    When I have used Special B, there was a definite raisiny flavor (which was the intent). I am
    currently drinking my recent batch of Denny's Waldo Lake Amber, which includes 2# of Munich and
    2# of CaraR...

  • Posted in thread: Sweet cream stout recipe critique and questions on 08-04-2015 at 12:53 PM
    That recipe should work. You can also check out Deception Cream Stout, which I have made
    several times and is highly regarded.Stouts don't really take extra time to mature, as long as
    the gravity is i...

  • Posted in thread: Serrano Strong Ale Help on 08-03-2015 at 03:08 PM
    Anyone?How about habanero?I think you are in uncharted territory here. You'll just have to be
    the pioneer. Plan on writing a book about your experiences, called "Brewing With
    HabaHolySh****tThatsHot!!...

  • Posted in thread: Serrano Strong Ale Help on 07-31-2015 at 09:29 PM
    More for you.Cheers!

  • Posted in thread: Help - put in too much sugar on 07-31-2015 at 02:50 PM
    Ditto on temperature control for the next batch. A tub with water and ice is a standard part of
    my fermentation setup.As for the sugar, what's done is done. Give it another week or so, then
    bottle wit...

  • Posted in thread: Is this an infection or a case of bubble or yeast rafts? on 07-28-2015 at 05:54 PM
    It's hard to tell from the photo. Is it a collection of tiny bubbles? I see those a lot. That
    could be caused by an isolated yeast colony offgassing, or sputtering to the finish line. Is it
    a fuzzy, h...

  • Posted in thread: Caramelized beet sugar? on 07-16-2015 at 07:18 PM
    We used to have a poster named Revvy who had a lot to say about sugars. Revvy, where are
    you??Thinking about the beet vs. cane thing, I think cane sugar is a New World product, not
    readily available i...

  • Posted in thread: Caramelized beet sugar? on 07-16-2015 at 06:11 PM
    A lot of good info HERE, which you may have already seen. I have used this method numerous
    times to make candi syrup.I may be wrong, but I don't think there is any real difference
    between beet sugar a...

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