Last Activity:09-20-2014 12:58 PM
Likes Given: 5
13 Likes on 12 Posts
Posted in thread: adding pumpkin to Beersmmith on 09-19-2014 at 05:56 PM
From Brad (the BeerSmith dev) on the BeerSmith forums on a question related to moistureHi, The
moisture parameter in the grain is for informational use and does not impact the water volume
Posted in thread: Making Good Lager in Less Time! on 09-09-2014 at 05:36 PM
How necessary is it to "remove probe from side of fermentor so it measures ambient temp inside
chamber"????from the comments sectionThis is a question Iíve actually gotten a few times, a
good one, ind...
Posted in thread: Fermenting over dates? on 01-14-2014 at 07:32 PM
I just had 21st Amendments special edition Allies win the War which gave me the desire to use
dates. I will try to create a recipe around that.Just to help you along in that endeavor:
list IBU, ABV,...
Posted in thread: 3oz Cascade = 3oz Simcoe? DRY HOPPING on 10-29-2013 at 04:58 PM
It's extremely hard to make that assessment.It's not just the amount of oils but the amounts of
different types of different essential oils that determines the potency of a given hop. You can
make a r...
Posted in thread: 3oz Cascade = 3oz Simcoe? DRY HOPPING on 10-28-2013 at 05:55 PM
Bitterness is created from hops when isomerization occurs, which requires high temps (that's
one of the reasons we boil our wort). Without high temps, the hop acids can't isomerize and
they don't beco...
Posted in thread: Blending on 10-25-2013 at 11:03 PM
I don't have much personal experience, but I did save an acetaldehyde-y beer and a fairly
undrinkable hop test batch by blending them to create a fairly enjoyable pale ale.Anyway, this
is a pretty sol...
Posted in thread: 3068 in an IPA on 10-25-2013 at 05:41 PM
Well I already washed it down. Bottled a Bavarian hefewiezen just now and was curious if I
could use it IIn one since I have several sacks of 2 row and a sack of c40 as well as a couple
pounds of cent...
Posted in thread: 3068 in an IPA on 10-25-2013 at 04:42 PM
In my experience it's too assertive, flavor-wise, to allow hop flavors to come through and
ferments too vigorously to let aromas survive fermentation. I've never tried dry hopping after,
Posted in thread: Hop Bursting Stouts??? on 10-23-2013 at 09:53 PM
Because that changes the characteristics of the beer vs. a more traditional bittering and late
addition.I suppose the BJCP guideline is broad enough that having a lot of hop character would
still be a...
Posted in thread: Hop Bursting Stouts??? on 10-23-2013 at 05:49 PM
Sure, it's just becoming more of a Cascadian Dark Ale/American Dark Ale/Black IPA than it is a