Last Activity:07-21-2015 1:23 AM
Likes Given: 2
11 Likes on 11 Posts
Posted in thread: Optimizor (Palo Santo Doppelbock) on 01-24-2015 at 03:54 PM
Do you just but the stuff they sell as incense sticks?That's right. Make sure it's only the
wood, nothing added. I think every place I've seen it for sale fits that however.
Posted in thread: Extract IRS Critique on 07-21-2014 at 11:48 PM
RIS I would guess...Oops. Good catch. I just went with it.
Posted in thread: Extract IRS Critique on 07-21-2014 at 11:26 PM
To keep the temp low I was going to use a wet towel around my carboy, replacing regularly. For
now that and keeping the apartment at a constant temp is my best bet.One thing that I've done
before I go...
Posted in thread: Extract IRS Critique on 07-21-2014 at 06:01 AM
Special B in an IRS is great. I use a full pound in a bourbon stout I've made several times. So
with that said, I like the recipe. But I always like to suggest using the lightest extract
Posted in thread: Cayenne Pepper Chocolate Stout on 07-09-2014 at 08:18 PM
would you say it was just enough heat to create a "bite" on the back end? (ideally that is
what I'm going for, something similar to Mexican Cake). This was definitely spicier than
Mexican Cake, so if...
Posted in thread: Cayenne Pepper Chocolate Stout on 07-07-2014 at 06:30 PM
The one gallon batch was pretty good from what I remember. My notes say I used 0.75 tsp of
Cayenne, and from what I remember it was on target for what I wanted: hot, but not scorching.
Some people may...
Posted in thread: Optimizor (Palo Santo Doppelbock) on 03-30-2014 at 06:55 PM
Recipe:11.50 lb Munich Malt (9.0 SRM) Grain 75.66 % 2.50 lb Pale Malt (2 Row) US (2.0 SRM)
Grain 16.45 % 1.00 lb Caramunich Malt (59.0 SRM) Grain 6.58 % 0.20 lb Carafa I (337.0 SRM)
Grain 1.32 % 0.75 ...
Posted in thread: Belgian Dubbel a bit bland-- add dates? on 02-19-2014 at 03:13 PM
It may be a bit young... I brewed it back on Jan 3, and it's been in the keg for almost 2 weeks
now. This is the first Belgian style I've ever attempted, so I'm not as familiar with best
Posted in thread: Belgian Dubbel a bit bland-- add dates? on 02-19-2014 at 12:14 AM
Hi all-- I recently brewed up a Belgian dubbel, recipe below:8.00 lb Pale Malt (2 Row) US (2.0
SRM) Grain 57.06 % 3.00 lb Munich Malt (9.0 SRM) Grain 21.40 % 1.00 lb Cara-Pils/Dextrine (2.0
Posted in thread: Abbey Ale/Dubbel yeast? on 12-26-2013 at 09:10 PM
I've heard that 3787 is the Westmalle strain. Maybe I'll have to pick some of their dubbels up,
and see if I like that. I'm a bit concerned about the spice flavor other people have talked
about with t...