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01-19-2017 1:17 AM

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  • Posted in thread: Boulder "Shake" Chocolate Porter on 08-11-2016 at 11:50 PM
    Fwiw the bakers chocolate flavor is coming from the choc wheat malt most likely. That's a
    lot.Try tasting some raw, and comparing to your roasted nibs.

  • Posted in thread: Cottage House Saison on 07-04-2016 at 11:33 PM
    I submitted this beer to Ballast Point's OG20 Annual competition. It scored a 36 which I'm not
    upset with however, I am disappointed that neither judge wrote a single thing in the comments
    which reall...

  • Posted in thread: New Glarus Moon Man Clone Help on 05-01-2016 at 01:25 AM
    With the number of varieties were talking about there are way too many options to brute force
    our way through so i like the educated guessing and tweaking method. Equal weights is probably
    a good star...

  • Posted in thread: Maple "mead" or "wine" or "alcohol" on 04-16-2016 at 03:26 PM
    The recipe is pretty simple.- 3 pounds honey of choice, I like wildflower- 32 ounces of maple
    syrup, grade B or C has more intense flavor so I'd suggest that- top up to 3 gallons with apple
    juice inst...

  • Posted in thread: Maple "mead" or "wine" or "alcohol" on 04-15-2016 at 02:28 AM
    I've made an Acerglyn Cyser many times and highly suggest it to you. Maple, Apple, and honey.
    Smooth, warm, and tasty.! Care to share the recipe/link?

  • Posted in thread: Caramel Amber Ale on 04-15-2016 at 02:13 AM
    Actually, is there a different way to make that syrup? I cant find that "dap" thing in
    Ottawa...You don't need the DAP imo. It won't kill your beer to skip it. Also the general
    feeling from other post...

  • Posted in thread: Boulder "Shake" Chocolate Porter on 02-18-2016 at 02:23 AM
    I can't believe this thread has devolved into speculating about nesquik being in the beer. The
    brew masters would be rofling if they read this.Has artificial flavor ever been used in beer?
    Yes. Is it ...

  • Posted in thread: Boulder "Shake" Chocolate Porter on 01-25-2016 at 02:47 AM
    6 oz is probably good, I'd caution against toasting too hot or too long.

  • Posted in thread: Boulder "Shake" Chocolate Porter on 01-10-2016 at 01:50 AM
    Seems a bit high on both the chocolate wheat and the black malt but still worth a shot. Let us
    know how it turns out.

  • Posted in thread: Guide to Making a Frozen Yeast Bank on 01-09-2016 at 04:23 AM
    POTDAJust seeing this now... GQT gets my vote for post of three days ago.