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hbhudy

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Join Date:

10-25-2009

Last Activity:

09-18-2016 1:42 AM

Likes Given: 3

13 Likes on 9 Posts 

    ABOUT ME

  • Cincinnati, OH
  • Keg:: House Ale, Saison, House Belgian, ESB, RyeIPA, On.Deck:: Vienna Ale, Belgian Strong
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Danstar London ESB Dry Ale Yeast - Anyone use it yet? on 08-16-2016 at 03:58 PM
    I don't see this in there product selection.. How is the yeast??

  • Posted in thread: Old Harvested Yeast Use on 08-07-2016 at 03:12 PM
    You are absolutely correct.. I left the starter sitting in my brew room since I posted this and
    low and behold magic happened.. The yeasty came back to "life" and magic happened!

  • Posted in thread: Old Harvested Yeast Use on 08-06-2016 at 03:24 PM
    It was a no go on the yeast.. The starter did not help.. Looks like this was to long for the
    yeast to remain viable

  • Posted in thread: Old Harvested Yeast Use on 08-05-2016 at 09:03 PM
    I am going to throw together a simple small starter and see where it goes from there

  • Posted in thread: Old Harvested Yeast Use on 08-05-2016 at 08:42 PM
    I harvested a quart of yeast from a yeast cake of WLP530 about a year ago and had it in my
    Keezer but never got around to using it.. I wanted to throw together a simple Belgian Pale Ale
    and wanted to ...

  • Posted in thread: How long can beer sit in Brett yeast cake?? on 07-25-2016 at 10:46 PM
    Thanks folks.. Going in keg this week

  • Posted in thread: How long can beer sit in Brett yeast cake?? on 07-24-2016 at 05:42 PM
    I brewed a Brett saison last year in November and forget about it until
    now!![emoji15]🙄. Just wanted to know if folks think it is worth putting in a keg or
    should I dump it??

  • Posted in thread: Extra Special Malt is NOT Special B on 06-13-2016 at 12:26 AM
    So I had to sub extra special malt for special-b and it is 100% true that they are definitely
    not alike.. Extra special malt gives a toasted marshmallow flavor as opposed to the raisin type
    rich flavo...

  • Posted in thread: Suggestions - house Pale Ale on 06-05-2016 at 06:23 PM
    I would do a simple 80-20 Marris Otter-Vienna with East Kent Golding and Nottingham dry yeast.
    Mash around 154 to keep some body in the final product as notty can eat a lot more than one
    might think.....

  • Posted in thread: Belgian witbier Yeast Pale Ale Question on 02-15-2016 at 01:10 AM
    Has anyone use the wyeast Belgian witbier yeast for Belgian pale ales.. Seems like the
    description from the website would make an interesting Belgian PA. Anyone have any experience
    using this yeast??

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