Last Activity:04-14-2013 6:45 AM
Likes Given: 4
2 Likes on 2 Posts
Posted in thread: Hello Fellow Washingtonians!! on 03-28-2013 at 06:14 PM
I hadn't actually made any plans but I'd be happy to coordinate such an event for a lazy Sunday
afternoon. And I'd love to get the local shops involved. Homebrew Heaven is my home store.
Posted in thread: Hello Fellow Washingtonians!! on 03-25-2013 at 08:21 PM
James in Mountlake Terrace.I'm thinking Washington needs a homebrew swap. A chance to meet one
another and swap some tasty homebrews for something we might not have tried before.
Posted in thread: 2013's How many gal of homebrew in 2013 on 03-25-2013 at 08:16 PM
16044+5 English Brown Porter=16049
Posted in thread: Big buzz barleywine on 03-18-2013 at 04:27 PM
great post when applied to Belgians... Thanks for sharing. :mug:
Posted in thread: Big buzz barleywine on 03-18-2013 at 03:22 PM
That means that STRAIN of yeast can handle 11% alcohol, not that DOSE of yeast.Exactly and that
11% is under IDEAL conditions.
Posted in thread: Big buzz barleywine on 03-18-2013 at 03:21 PM
Steeping grains that hot won't result in tannins unless the pH is too high. Cane sugar won't
result in cidery flavors so long as your fermentation temperatures are held in check and you're
Posted in thread: Big buzz barleywine on 03-18-2013 at 03:15 PM
Since the usual champagne yeasts are competitive yeasts, if you pitch S05 and champagne
simultaneously, the champagne yeast will begin killing the s05. Pitch champagne when the
starter yeast is done.....
Posted in thread: 2013's How many gal of homebrew in 2013 on 03-17-2013 at 08:11 PM
5 gallons Schwarzbier5 gallons Alt Lager7 gallons Imperial Peanut Butter Stout6 gallons Lorax
(almost gluten-free)So 14,181+23 = 14,204
Posted in thread: Second batch in the works on 03-17-2013 at 08:06 PM
Lagers are great as long as you can control the temperature. The lower you can go on the
yeast's temp tolerance the better. Maybe a kolsch? Or how about a saison with summer coming?
Like hops? How abo...
Posted in thread: Recipe Help! on 03-17-2013 at 08:02 PM
How about a sour cherry wit?Pick up a Witbier yeast and maybe a pound of 6 row.Steep the
grains.Add a pound of lmeHop Sched: Northern Brewer at :60 Tettnang at :30 Fuggles (and
remaining LME) at :15 a...