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Join Date:

09-14-2011

Last Activity:

01-11-2014 3:07 PM

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  • Norway

LATEST ACTIVITY

  • Posted in thread: Heather Ale my first sour on 07-31-2012 at 01:02 PM
    Wow now the big beer is getting really good, it's still fairly tart but the acidity is somehow
    less and the taste is getting more complex. I knew that storing thees sour beers would make
    them better, ...

  • Posted in thread: Heather Ale my first sour on 02-10-2012 at 08:39 PM
    I tasted the small beer to day and it was great, it had small "champagne" bubbles and a strong
    heather aroma and flavor, and although it is sour it is not to much. I did not mention in the
    recipe that...

  • Posted in thread: Advise needed concerning the lagering of an Alt bier and Mai bock on 02-02-2012 at 09:03 PM
    HiI'm wondering a bit about what to do now that primary is over. I have decided that it is time
    to lower the temp on both beers. the alt was fermented (Düsseldorf Alt yeast)@16 C for just
    over two wee...

  • Posted in thread: Heather Ale my first sour on 10-23-2011 at 08:53 PM
    The heather honey has a heavy distinct flavor that's difficult to describe. a large part of the
    honey produced in Norway is heather honey, or a mixture of heather and "summer"/flower honey. I
    think ma...

  • Posted in thread: Heather Ale my first sour on 10-22-2011 at 11:06 PM
    Have any one tasted the Scottish Faoch is that a sour beer?

  • Posted in thread: Heather Ale my first sour on 10-22-2011 at 11:04 PM
    Hi I have been interested in historical beers since long before I started brewing, and have
    been wondering how beer did taste before hops and controlled yeast culturing. So I finally
    decided to try a ...

  • Posted in thread: Farro as an ingredient on 09-15-2011 at 07:43 AM
    I do not know enough to say what it contributes yet, other than flavor and ferment-able sugar,
    to me those are the key factors. the last beer was like a meal, tasty and filling. But I did a
    lousy job ...

  • Posted in thread: Farro as an ingredient on 09-15-2011 at 12:48 AM
    Being that Farro is an ancient grain, has anyone seen or used this as an ingredient?I malt my
    own farro or Emmer as I know it as. I have brewed one beer already but will brew my next beer
    with it this...

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