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johnsnownw

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Join Date:

01-11-2012

Last Activity:

11-20-2014 1:26 PM

Likes Given: 12

53 Likes on 41 Posts 

    ABOUT ME

  • Motorcycles,Firearms,Speaker Building,Cars
  • Archaeologist
  • Most all music, partial to Indie stuff.
  • Too many to name, favorite genre: Fantasy
  • All-grain brewer, doing cake pan fly sparges and chest freezer controlled better-bottle ferments. Hope to have a HERMS set-up in a few years.
  • BA Wee Heavy, Cider, and a Red IPA.
  • Male
  • Married
  • Minneapolis
  • Minnesota

LATEST ACTIVITY

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 07:27 PM
    That's the way I was leaning after doing some more reading. Thanks for talking through it with
    me. Now I need to find a source for good Grade B syrup.This may be the best I've found: seem
    to have cha...

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 06:49 PM
    Thanks. A quick google showed me the same thing and that people are reselling it on Amazon!Do
    you think it would be a good choice or should I seek out some Grade B?I have only ever used
    maple syrup in...

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 05:30 PM
    I currently have whatever grade Costco sells, but based on one of the posts above, it sounds
    like it might be worth it to seek out some Grade B if that isn't what the Costco (Kirland)
    brand is.The Ki...

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 04:48 PM
    Any thoughts on priming this recipe with 4oz of maple syrup? More specifically bourbon barrel
    aged maple syrup ( Just brewed it this weekend and had some vanilla infused maple a while back
    and though...

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 03:55 PM
    Maple syrup does not ferment entirely out. Corn sugar or cane sugar, which does basically
    entirely ferment out, is around 46 ppg per pound. Honey and Maple syrup can considerably vary
    around 30-35 ppg...

  • Posted in thread: None More Black Vanilla Stout on 11-18-2014 at 03:16 PM
    Any thoughts on priming this recipe with 4oz of maple syrup? More specifically bourbon barrel
    aged maple syrup ( Just brewed it this weekend and had some vanilla infused maple a while back
    and though...

  • Posted in thread: The SsBrewingTechnologies "Happy HolidaySs" Giveaway! on 11-15-2014 at 03:57 AM
    In.

  • Posted in thread: None More Black Vanilla Stout on 11-10-2014 at 05:38 AM
    Ive been playing around with the recipe from the first page and running it through beer smith
    and am looking for some input on a few thing but mash temperature specifically. Heres what ive
    got:(BIAB/ ...

  • Posted in thread: None More Black Vanilla Stout on 11-06-2014 at 06:52 PM
    Every time I've added vanilla beans or cacao nibs to my beers, I just boil them with a tiny bit
    of water for a min or two to sanitize and toss them with the water in. Works great and the
    boiling helps...

  • Posted in thread: None More Black Vanilla Stout on 11-06-2014 at 03:19 PM
    Thanks very much for this info. I'll adjust the recipe with some crystal malt. Is C60 or C80
    better?I'd use C80, but don't overdo it. C60 would work too, but C80 will add a bit more
    complexity.

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