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04-18-2008

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06-24-2014 8:47 PM

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  • Posted in thread: Randy Mosher said what? Malts 80-350 more acrid than the darks? on 05-25-2014 at 04:55 AM
    Today I used Carafa Special I today instead of Chocolate Malt just because of that Randy Mosher
    interview.Then, because of the Gordon Strong interview I did not add the 2# Carafa I and 2#
    Roast Barley...

  • Posted in thread: Randy Mosher said what? Malts 80-350 more acrid than the darks? on 05-24-2014 at 11:18 PM
    You mention espresso...you know, maybe it's the volume of something in the roasted grain that
    makes it seem less smooth. Like an espresso, it IS smoother, but concentrated as well.Yeah,
    I've heard man...

  • Posted in thread: Randy Mosher said what? Malts 80-350 more acrid than the darks? on 05-24-2014 at 02:37 PM
    Yeah, I've been planning my recipes as if the darker the roast the more acrid/astringent. I've
    heard that coffee is smoother with the darker roasts. It would be great if someone had
    experimented with ...

  • Posted in thread: Randy Mosher said what? Malts 80-350 more acrid than the darks? on 05-24-2014 at 03:23 AM
    From Beersmith..."We discuss why there are not many malts made in the range of 100-350L color,
    largely because they have a poor flavor (cigarette ash)"I listened to the podcast, which was
    hard to foll...

  • Posted in thread: How long does water need to boil to drive out the oxygen? on 05-20-2014 at 11:25 AM
    I've been thinking about boiling the mash water as well since watching that podcast...I wonder
    if it is more the temperature that drives out dissolved o2 rather than the boiling action
    itself.Well, I ...

  • Posted in thread: How long does water need to boil to drive out the oxygen? on 05-20-2014 at 04:50 AM
    hearing this podcast I found your post as I was looking up people who pre-boil their mash
    water. I know a pro-brewer hear in Torrance (SmogCity Brewing) who does that. I thought it was
    to remove cal...

  • Posted in thread: honey added, very dry, strong alcohol smell/taste on 05-19-2014 at 03:06 AM
    I've never had any trouble with using honey. I usually add it 5-10 minutes before flameout.
    Last two batches of my honey wheat that I've made I also added 1# of honey in secondary with
    great results. ...

  • Posted in thread: Drill through chest freezer wall? on 04-22-2014 at 07:06 PM
    I drilled through mine.. first I let it get good and cold and felt all around to see where the
    lines were. My hole is under the ledge inside the freezer.. here are two photos: inside:
    outside: John,...

  • Posted in thread: Could sweet dextrins with low mash temp cause problems? on 04-17-2014 at 03:22 AM
    I'm worried my mash regimen could cause me problems. I've got near 15% caramels, hoping to
    balance that with a light body mashing at 150*. I recently read that BIAB at 148 can become
    very dry. Anyone ...

  • Posted in thread: Too Much Chocolate Malt? on 09-19-2013 at 05:25 AM
    I'm researching with a similar recipe in mind. According to Ray Daniel's "Designing Great
    Beers", it appears that one difference between Porter and Stout is the significant amount of
    Roast Barley or B...

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