Last Activity:06-22-2014 1:19 PM
Likes Given: 50
4 Likes on 4 Posts
Posted in thread: All my IPAs taste the same on 06-19-2014 at 08:49 PM
I haven't posted here in awhile. I did a Simcoe Pale Ale and it is much, much better. While not
the citrus I am looking for I taste the Simcoe and not just spicy hops, it is way more complex
- and the...
Posted in thread: Allagash Curieux Clone on 06-19-2014 at 08:39 PM
I used 4 oz of corn sugar (dextrose) and it turned out perfectly carbonated. That's pretty much
my standard bottling amount unless I am doing something unusual.
Posted in thread: Allagash Curieux Clone on 04-29-2014 at 09:21 PM
It'll be fine! Don't worry, have a homebrew! :D
Posted in thread: Allagash Curieux Clone on 04-27-2014 at 02:31 PM
I checked back over my notes to see what I got on my 2 times making this beer. My OG was lower
than your OG (1.070) and my FG was lower than your FG on both beers (roughly 1.004). I suspect
you may ha...
Posted in thread: Allagash Curieux Clone on 04-07-2014 at 09:29 PM
In my experience it is never a mistake to use a blow off tube but defaulting to an airlock can
be a big messy mistake! Unless it is a mead, lager or I use my larger fermenter with plenty of
Posted in thread: Allagash Curieux Clone on 03-29-2014 at 08:22 PM
I left mine on wood/bourbon a month in secondary - but that was with the medium toast Hungarian
oak/Beam. The second go around had a combination of Medium American oak and Hungarian Heavy
toast. You m...
Posted in thread: Allagash Curieux Clone on 03-27-2014 at 06:54 PM
Ahha! Yes, I probably would cut down on the oak if you aren't blending. The base Tripel is
outstanding all on its own. Better yet, make a 10 gallon batch and blend some and split some. I
think that's ...
Posted in thread: Allagash Curieux Clone on 03-27-2014 at 09:02 AM
Even though I split the last batch I made, I still used the same 3 oz of Hungarian oak cubes
and bourbon in half the batch. I was afraid I would get a lot less oak character if I only used
half the am...
Posted in thread: Allagash Curieux Clone on 03-19-2014 at 12:31 PM
That's exactly what I did. 65 for 3 days. The yeast will be active at that temp, no worries. 75
will make it go crazy. I'm not sure why the ramp up is needed, maybe to not stress the yeast
out? No ide...
Posted in thread: Allagash Curieux Clone on 03-18-2014 at 12:30 PM
I have a basement utility room that stays at 67 degrees. I placed the carboy in there for the
first couple of days. The first time I made the beer I then moved the carboy to the upstairs