hollywoodbrew

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Join Date:

05-26-2010

Last Activity:

04-28-2014 12:18 AM

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    ABOUT ME

  • hollywood
  • Witbier ::
    4-Nobles Pilsner :: Juniper Rye Steam
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Who's doing an Easter brew?? on 04-08-2012 at 05:06 PM
    Two Lagers today, Kellerbier and a Vienna.

  • Posted in thread: Pitch it or wait? on 01-22-2012 at 07:43 PM
    +1 (for ales)

  • Posted in thread: Star San questions on 01-14-2012 at 03:36 PM
    +1 on the distilled (RO also works)

  • Posted in thread: Star San questions on 01-14-2012 at 03:32 PM
    I always have two sets of ph strips: one the 4.8 - 5.8 range for my mashes, then I also have
    one in the 2.5-3.5 range that I use to test my star san. If the pH is above 3, I add a bit
    more. After a wh...

  • Posted in thread: Noble Pils on 01-12-2012 at 05:47 AM
    I do my noble pils exactly the same way, it's always a hit. :mug:

  • Posted in thread: Celebration Ale - 2011 on 11-27-2011 at 12:28 AM
    [*] 13 lbs. - Marris Otter[*] 1 lbs. - British Dark Crystal 80L[*] 0.75 lbs - CaraPils[*] 1oz
    Chinook (60 mins)[*] 1oz Centennial (15 mins)[*] 1oz Cascade (15 mins)[*] 1oz Centennial
    (DryHop)[*] 1oz C...

  • Posted in thread: 3-Second Rule? on 07-26-2011 at 04:15 AM
    Well, not moldy cheese, but my hands have now been all over them. And who knows where they've
    been! Thanks for the support, I'm tossing in the carboy.

  • Posted in thread: 3-Second Rule? on 07-26-2011 at 04:03 AM
    So I was weighing out some hop pellets for dry hopping, and I knocked the cup over and spilled
    them on my less-than-sterile dirty place mat. Picked them up and just about tossed them in when
    I thought...

  • Posted in thread: Gambrinus 30L Dark Munich, how much is too much? on 07-13-2011 at 05:26 AM
    I just used this in 20% of my bill for a Pale Ale. I will report back in 6 weeks.

  • Posted in thread: Using RO Water and Burton salts for the first time? on 06-19-2011 at 05:48 PM
    The water profile depends on a few factors. Most importantly it must counter balance the
    acidity of the mash. The darker the beer, the more alkaline you'll want your water to be (more
    HCO than Ca). If...

Following Stats
FORUM SIGNATURE
On Deck: Wee Heavy, Special Bitter Fermenting: Maibock Conditioning: Pilsner 66, Pottsville Common Drinking: Pilsner, West Coast IPA, Celebration Ale, Dunkel Very Much
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