Last Activity:03-20-2013 11:20 AM
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Posted in thread: Good Saison Recommendations? on 02-14-2012 at 07:55 AM
I'll agree Hennepin isn't very saison-like. In my opinion, many of the American beers (or at
least most that I've had) labeled as saison or "farmhouse ales" are quite different than those
Posted in thread: SN Kellerweis fermentation temps? on 02-11-2012 at 11:55 AM
"Bavarian yeast" is pitched at 17 C, allowed to rise to 21 C for 5 d. Then it's chilled to -1 C
for an additional 7 d in secondary. There's a bit of a description about how difficult it was
for SN to ...
Posted in thread: The ORIGINAL Black IPA! on 02-11-2012 at 11:36 AM
it seems more commercial breweries are not using the term Black IPA.A handful of brewers are
now doing these here in Japan. Nearly everyone is calling them Black IPAs. I think one brewer
Posted in thread: Who remembers Zima and how do I go about making it? on 02-08-2012 at 07:41 AM
I think this might help you. For whatever reasons, Zima is still on the market here in Japan.
They sell it at the local grocery store. The comparisons to sake in this thread are not at all
Posted in thread: Howto: Capture Wild Yeast on 02-05-2012 at 08:59 AM
Keep in mind that it took brewers generations to produce the boringness of Chico ale yeast. You
could have caught a clean-fermenting wild strain. But the chances that a neutral-character
Posted in thread: Belgian Black IPA? on 02-04-2012 at 08:30 AM
Commercially, I'd say Grassroots/Stillwater/Mikkeller's Gypsy Juice is very close to what
Posted in thread: Dry Hopping with Saaz on 01-27-2012 at 08:28 AM
From what I understand Brouwerij Contrera's Valeir Divers is dry-hopped with Saaz. I think it's
an excellent blond/tripel/Belgian Strong Golden Ale that strikes a nice balance between its
candy sugar ...
Posted in thread: Red Beer (as in beer + tomato juice) on 01-27-2012 at 08:14 AM
Noboribetsu Craft Beer Factory in Noboribetsu here in Japan makes a beer with tomato juice in
it called Oni Densetsu Fruity Tomato. Although, I've seen it on tap here in Tokyo, I've never
Posted in thread: Lactobacillus Brevis on 01-26-2012 at 07:18 AM
No, the main species in sauerkraut is Leuconostoc mesenteroides, not L. brevis. And using that
to ferment beer produces awful results - I have tried.Another possible source of L. brevis is
Posted in thread: Aphrodisiac Ale recipe -- NEED Feedback! on 01-26-2012 at 06:56 AM
You could add catuaba, damiana, long pepper, maca, muira puama, or yohimbe in lieu of some of
the bittering hops.