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Join Date:

09-14-2009

Last Activity:

10-19-2014 2:05 PM

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LATEST ACTIVITY

  • 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
    possible that...

  • 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 02:13 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
    practices. Ho...

  • Posted in thread: Belgian Dubbel a bit bland-- add dates? on 02-18-2014 at 11:14 PM
    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
    SRM) Grain...

  • Posted in thread: Abbey Ale/Dubbel yeast? on 12-26-2013 at 08:10 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...

  • Posted in thread: Abbey Ale/Dubbel yeast? on 12-26-2013 at 04:22 AM
    I'm thinking about making a dubbel or abbey ale sort of inspired by Sierra Nevada's Ovila
    Dubbel aged in wine and cognac barrels:
    https://www.google.com/search?q=ovila+dubbel+wine+barrel (This was rea...

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