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10-21-2016 10:24 PM

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12 Likes on 11 Posts 


  • Posted in thread: NE style juicy IPA concept on 10-19-2016 at 09:40 PM
    I know a head brewer at a well respected brewery in Colorado that makes a good NE style IPA
    that uses flour. He won't put it out publicly because of the backlash on the very idea of it.
    It is very con...

  • Posted in thread: The Birthday Paradox - let's test it on 10-14-2016 at 05:46 PM
    August 12

  • Posted in thread: Best way to bring 6 month-old Wyeast up to proper cell count? on 10-14-2016 at 04:11 PM
    Yeah that should get you close enough. On your first step, you will probably see a lag starting
    with 1.5l, but it should be okay. Personally, I'd start with .5l, then add the extra 1l after a
    day. The...

  • Posted in thread: Best way to bring 6 month-old Wyeast up to proper cell count? on 10-14-2016 at 03:58 PM
    I've always had luck doing a step starter with old yeast. 0.5-.075l of 1.030 on a stirplate for
    a day or two (whenever it visually stops fermenting). Then throw it in the fridge, decant, and
    then make...

  • Posted in thread: PLEASE let the Northern Brewer buy-out be a hoax! on 10-13-2016 at 11:05 PM
    On one hand I can see AB InBev's purchasing power helping Northern Brewer and that may have
    some benefits (cheaper hops, maybe more exclusive varieties, etc).... but on the other hand, AB
    InBev buying...

  • Posted in thread: Simpson's Golden Promise In An IPA - Anyone Done It? on 10-13-2016 at 03:54 PM
    I love GP in IPAs. It plays really well with fruity hops. Anymore I am using ~70-75% GP as my
    base malt in hoppy beers.

  • Posted in thread: Omega on 10-12-2016 at 06:12 PM
    Not looking good 20 hrs later. I did not like the way the starter looked but pitched the whole
    thing anyhow. Should I toss the 5 gallon batch or pitch another yeast on top?ThanksWhat was the
    OG?I'd le...

  • Posted in thread: "Standard" Beers Every Brewery Should Have on 07-22-2016 at 09:03 PM
    I tend to prefer breweries that have a focus (saison, brett/wild/sour, and hoppy are what I
    typically drift towards), but even most of those tend to serve some the standard

  • Posted in thread: IPA 's Darkening with Age on 07-22-2016 at 02:43 PM
    This looks exactly like oxidation to me.The first step I'd take is to stop cold crashing. I
    used to cold crash all of my beers in the fermentor, but I started having some similar issues
    on hoppy beers...

  • Posted in thread: Buying liquid yeast from LHBS in the heat on 07-22-2016 at 02:32 PM
    Don't worry about it. Make a starter and you'll be fine. I've ordered plenty of liquid yeasts
    that took 4-5 days to get to my house, and have never had an issue.