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13 Likes on 12 Posts
Posted in thread: My first Chocolate Stout has some off flavors,unsure how to correct on 03-02-2012 at 07:37 PM
Well after a month plus in the keg, this beer is AMAZING! In fact a BJCP judge asked me for
this recipe at a recent brewing event! Him and his wife drank pretty much the whole growler
Posted in thread: Imperial Stout Recipe on 03-02-2012 at 07:32 PM
You could mash lower, 150 - 152 F with that huge OG and still end up with a beer that finishes
high >1.020. Mashing at 154 F may result in a cloyingly sweet beer. The 6 months of aging isn't
going to ...
Posted in thread: Carapils on 03-02-2012 at 07:23 PM
CaraPils gets a bad wrap, but its a great malt. And its in a lot of IPAs that want to finish on
the dryer side but still have a nice mouthfeel.That Green Flash IPA is pretty amazing and its
Posted in thread: Oatmeal Chocolate Stout - feedback on 03-02-2012 at 07:17 PM
Another thing, your IBUs for the beer are pretty high for a choco stout. I would move it to
like 25 IBUs. The increased bitterness will take away from the maltiness you are wanting in the
stout. Plus ...
Posted in thread: Oatmeal Chocolate Stout - feedback on 03-02-2012 at 07:15 PM
I don't think you should boil the cocoa powder. I would just add it at flame out, let it steep
for 5 - 10 min and then start cooling. Also, I would add the whirfloc later in boil, say the
last 1 min o...
Posted in thread: A Brewing Water Chemistry Primer on 02-28-2012 at 02:49 PM
Calcium Sulfate is never added for any reason?Gypsum is calcium sulfate
Posted in thread: A Brewing Water Chemistry Primer on 02-27-2012 at 03:58 PM
Thank you. I read through the entire thread about a month ago and have since purchased a meter.
In G.Strong's book it mentions a pH correction of .3 for room temp which lead me to believe
that the 5.2...
Posted in thread: My Hydrometer is floating in my carboy... on 02-17-2012 at 06:34 PM
I'm new, but this sounds like a good idea to me. You can just tap on the hydrometer to release
bubbles/crud and get a reading without pulling any beer out. Or is this not a good idea?Well
you have to ...
Posted in thread: 1st all grain wheat brew on 02-16-2012 at 08:58 PM
I never use ricehulls with my wheat beers (typically 65% or so wheat) and never have any
problem running off or batch sparging. But I use a bazooka screen in my mash tun so I don't
know if that is wha...
Posted in thread: puzzled on 02-16-2012 at 05:22 PM
The high flocculation of that yeast is most noticeable in the glass, i.e. clear beer without
filtration (esp. compared to that yeast's brother 001/1056).Other great things about the yeast
is its a fas...