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02-14-2012

Last Activity:

04-16-2014 8:47 AM

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  • Wilmington
  • North Carolina

LATEST ACTIVITY

  • Posted in thread: Darkest Beer Lightest Flavor? What to use for the darkest color without the flavor? on 03-11-2014 at 03:17 PM
    Sinimar or Maltoferm would probably be your best bet. They're pure color extracts and around
    3000L (compared to ~500L for black malt) so you only need a tiny bit.

  • Posted in thread: Adding Lactic Acid directly to achieve a sour effect? on 03-03-2014 at 02:32 PM
    Lactic acid bacteria make much more than just lactic acid during fermentation. You'd be missing
    out on all the esters and phenols that compliment the flavor. The one exception IMO is fruit
    beer. A tou...

  • Posted in thread: grassy 2013 Amarillo hops on 12-10-2013 at 10:25 PM
    Darn, I was in denial but mine are grassy too. I grabbed a pound of Amarillo leaf from Hops
    Direct so it must be the same crop.

  • Posted in thread: Getting krausen but no fermentation on 10-29-2013 at 01:33 PM
    This one seems to have stumped readers on another forum so I figured I'd ask here.I brewed a
    Vienna lager last Sunday and pitched 2 packs of rehydrated 34/70 at about 48-49F. By Thursday
    the temp had ...

  • Posted in thread: Breweries to Visit in the Midwest/South on 09-05-2013 at 12:53 AM
    I assume you've been to Coop in OKC? Probably one of my favorite breweries.

  • Posted in thread: What distinguishes West Coast style IPA's from East Coast? on 08-05-2013 at 03:05 PM
    In my opinion it's more in the malt profile. West coast IPAs tend to be bone dry with very
    little malt character whereas east coast IPAs (think Dogfish Head 90 minute) tend to have a bit
    more malt bac...

  • Posted in thread: Chicago Style Hot Dog--Beer? on 08-02-2013 at 06:48 PM
    Someone did it already, here you go:

  • Posted in thread: Favorite RIS recipe? on 07-18-2013 at 12:44 PM
    The one in my dropdown is a winner. It's based pretty heavily on the recipe in Brewing Classic
    Styles.

  • Posted in thread: Oak preperation for sours on 07-16-2013 at 02:15 PM
    I boil them for about 10 minutes, change the water, and boil them again. I'm not usually
    looking for a big oak character and this seems to get rid of a lot of the oak tannin harshness.

  • Posted in thread: SG too high on 06-15-2013 at 04:19 PM
    Well if you're diluting it, the whole purpose is to make it thinner so If that's going to be a
    problem then don't dilute it. Your IBUs will take about a 20% hit though.

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