Last Activity:08-13-2011 3:54 PM
Posted in thread: Freezer Dies at End of Lager Primary on 06-11-2011 at 01:12 PM
I always raise the temp to at least 65-70 on lagers in the last few days of fermentation
(around day 7 or 12 or so) - this is known as a diacetyl rest. So basically you got a d-rest on
autopilot, no h...
Posted in thread: First All-Grain Attempt - How Will This Turn Out? on 04-01-2011 at 02:53 AM
I think Golden Promise and Munich are great base malts for the flavors you want. 35% specialty
malts is a lot. Most beers will have 20% or less specialty malts. Honey malt will give you
Posted in thread: Juicy hop character? on 03-28-2011 at 03:39 AM
I brewed an IPA last year that I thought was very juicy. It had equal portions of Amarillo,
Simcoe, and Centennial hops. I used an ounce of each hop in the last five minutes of the boil
for a 5 gallon...
Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-14-2011 at 02:41 AM
Thank you, KingBrianI, for starting this thread, and thank you, bierhaus15, for all the great
advice.I took advice from this thread and made a special bitter that turned out great.I used
Baird's MO ma...
Posted in thread: Blood Orange Hefeweizen on 02-18-2011 at 02:59 AM
I'm now drinking a version of this beer and these are my thoughts:60% - domestic 2-row40% -
malted wheatOG - 1.046FG - 1.010ABV - 4.7%Wyeast 30681 oz Hallertauer for 30 minutes1 oz
Tettnang for 5 minu...
Posted in thread: Working on my first recipe (a mild) on 02-04-2011 at 02:05 AM
If you're using light malt extract, I find that 8 oz of chocolate malt in a 5.5 gallon recipe
is pleasant for a dark mild. 8oz of pale chocolate malt is a good option if you're worried
about it being ...
Posted in thread: 2011 dopplebock on 02-03-2011 at 03:16 AM
Most Doppelbocks are made with a high percentage of Munich malt, up to 100%. I recently made
one that was 70% Pils and 30% Munich, and I was disappointed with the maltiness of the beer. In
Posted in thread: My Thermapen arrived! on 02-03-2011 at 03:03 AM
The one thing I will warn you about is how easy it is to drop the thing. Last weekend, mine
slipped out of my hand over a bucket of sanitizer solution, and it reminded me of one of those
Posted in thread: Wyeast 1728-Scottish Ale on 01-22-2011 at 03:36 PM
I recently brewed a 60/- with White Labs Edinburgh, their Scottish strain, and it also had
virtually no krausen, just like the Wyeast. It really reminded me of a lager fermentation.
Posted in thread: Low gravity session beer... on 01-16-2011 at 05:12 AM
I'm partial to Scottish ales myself.Scottish 70/-90% Golden Promise or Maris Otter7% Crystal
203% Roasted BarleyTarget OG: 1.035-1.040Mash at 156 FUse Scottish Ale: Wyeast 1728 or White
- My Master Bath
- Candida (yeast overgrowth) internally - men are not suppose to look pregnant.
- No-drill enclosed kegerator
- Your used blichmann burner for a new one
- I am trying to do a BIAB brewing with all the processes in the same pot
- A NON-High Gravity beer that won't carbonate
- Doh... I used the wyeast wrong, will it still work?
- Using Jolly Ranchers instead of Carb Drops
- 110v Recirculating eBIAB 2.5 gallon batches
- Mr Beer - Read all about it and ask questions
- Experiment gone wrong, advice welcome!!!