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Join Date:

10-21-2012

Last Activity:

08-18-2014 4:08 PM

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LATEST ACTIVITY

  • Posted in thread: Specialty grains = malt? on 06-08-2014 at 12:29 AM
    Typically you steep caramel malts for 20-45 mins in 155-160 degrees. Then you add in your malt
    extract before hot break, with the grains removed from the steeped tea mixture. Never boil
    grains or rais...

  • Posted in thread: Cream ale, American wheat or weizenbier? on 06-01-2014 at 09:14 PM
    hefe

  • Posted in thread: My beer is reviewed by a pro - and it's a disaster on 05-30-2014 at 12:04 AM
    I agree with you in principle. But the thing is, thoughtful feedback from a pro would be really
    valuable. I make beer that is consistently no worse than good, and is often a good bit better
    than that....

  • Posted in thread: My beer is reviewed by a pro - and it's a disaster on 05-29-2014 at 10:14 PM
    If you like it who cares ? I don't need a reviewer to tell me whether my beer tastes good or
    bad, I can just drink it. That being said it does kind of hurt when someone really finds your
    beer repulsiv...

  • Posted in thread: Adding too much sugar to a belgian on 05-22-2014 at 04:40 PM
    Sugars in a Belgian style should generally take up no more than 20% of fermentables, however
    these are subjective guidelines. With more than this cidery, green apple flavors can arise
    along with the b...

  • Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 10:05 PM
    I've heard good things about the yeast bay blends. THis one looks like fun! would fret less
    over grain bill and more on yeast/ferm temps. If I was you, I'd start low 70's, then ramp it up
    to 85 afte...

  • Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 08:56 PM
    So far i'm thinking of doing Og: 1.058ish80% Pilsner10% Wheat Malt5% Cane Sugar5% Aromatic25ish
    ibus with Magnum at 90mins1oz Coriander 5minsZest 3 lemons FlamoutSound good?

  • Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 08:14 PM
    Yes sir. Definitely saison character in there. A bit of alcohol taste/warmth as well. The
    citrus is slightly overpowering the ginger, which I'll have to remedy with a secondary addition
    of fresh grate...

  • Posted in thread: Saison Recipe Recommendations on 05-19-2014 at 07:47 PM
    +1! Just took my 1.072 Ginger Citrus Saison down to 1.003.Did it leave you with the typical
    peppery slightly estery saison profile? I might contemplate doing one with this yeast.

  • Posted in thread: Saison Recipe Recommendations on 05-18-2014 at 06:41 PM
    I'm looking or a simple Saison to brew up for this summer anybody got some interesting
    recommendations?

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