Last Activity:12-20-2016 8:47 PM
Likes Given: 25
3 Likes on 3 Posts
Posted in thread: Homebrew Supply Keg System Giveaway on 03-03-2016 at 12:06 AM
Ill take the Sweet Milk Stout all grain.JoseHomebrewer
Posted in thread: Wheat malt in an IPA??? on 02-11-2014 at 07:14 AM
These threads are not just for the posters but for anyone who have a similar question think of
them as Q&Asjoselima
Posted in thread: What's your green beer like? on 02-10-2014 at 09:05 AM
I tend to get a grainy and yeasty flavour in my young beer. The yeasty flavours are
understandable as a lot of the yeast is still in suspension. I believe that my crush is A-okay,
and I'm batch spargi...
Posted in thread: grain crush problem on 02-10-2014 at 06:03 AM
well, i live in korea and have to get supplies/ingredients shipped from the single good
brewstore on the other side of the country. i stupidly forgot to specify that the grain should
be crushed... i'v...
Posted in thread: Wheat malt in an IPA??? on 02-10-2014 at 05:52 AM
[QUOTE=basilchef;4165611]i have two pounds of white wheat grain to use up and i was thinking of
throwing in a pound into an up coming hoppy ipa. what are the effects of using wheat in an ipa?
Posted in thread: Wheat malt in an IPA??? on 02-10-2014 at 05:50 AM
I have a IPA recipe that calls for 4 lbs of American Malted Wheat of a 12 pound grain bill so
33 percent. The excess protein will definitely provide a nice white tight resistant head. It
adds a slight...
Posted in thread: batch has TONS of sediment on 02-03-2014 at 05:51 PM
Secondary not necessary your right but doesn't hurt. Using two stage fermentation will prevent
amount of sediment at bottom of kegs and bottles.joselima
Posted in thread: all grain brews keep coming out with the same bitter taste... on 02-03-2014 at 03:46 PM
Term is 'crushing grain' not 'pulverizing grain'. BJCP-Josejoselima
Posted in thread: What's your green beer like? on 02-03-2014 at 09:28 AM
The yeast does wonders. Yeast just don't convert sugar to alcohol also removes those unpleasant
flavors like diacetyl buttery etc. Be patient let yeast do its jobjoselima
Posted in thread: Mashing longer to compensate for too high a mash temp? on 02-03-2014 at 09:23 AM
Mashing for to long can cause other issues to beer. Like a Husky not to be mistaken with grainy
which is appropriate for some styles. On the other hand husky is not a appropriate
characteristic for a ...