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Join Date:

08-15-2012

Last Activity:

08-29-2014 3:09 PM

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10/11

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11 Likes on 10 Posts 

    ABOUT ME

  • Jake Hall
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  • Pleasanton
  • California

LATEST ACTIVITY

  • 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,
    though.

  • 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
    RIS.

  • Posted in thread: More Advanced Sour Mash Questions- Need Sour Expert Help on 10-22-2013 at 04:11 PM
    That was my thought, i should have stated that i used a 20% acidulated malt grain bill, and
    I've read lactic acid inhibits amylase enzyme and conversion.Ah, well in that is definitely
    true - a low mas...

  • Posted in thread: Zero Water brand filters for brewing? on 10-21-2013 at 07:26 PM
    Awesome, thanks for the help, everyone!

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