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Join Date:

11-19-2013

Last Activity:

08-26-2016 8:50 AM

Likes Given: 295

41 Likes on 29 Posts 

    ABOUT ME

  • Reaper's Mild, Scottish Ale V2, Vienna Lager
  • Oxiclean
  • Northern German Alt
  • Scottish Red (80)
  • Male
  • Single
  • Tracy
  • California

LATEST ACTIVITY

  • Posted in thread: NEW PRODUCT from Nor Cal Brewing - Speidel blow off AND thermowell on 07-18-2016 at 07:35 PM
    This is badass.One suggestion: Sell a package for the 12L model that doesn't come with an
    airlock. I'm assuming either by including a pre-drilled lid, or the extra fittings for someone
    who wants to dr...

  • Posted in thread: Kottbusser - A style deserving of revival! on 10-20-2015 at 10:22 PM
    Cold Crashing mine now. Finished at about 1.010. Added a few ounces of Honey in primary.
    Samples taste really interesting, looking forward to it :).

  • Posted in thread: Funny things you've overheard about beer on 10-16-2015 at 12:11 AM
    If you brew all grain, hopefully your barley doesn't have all the potentially harmful effects
    of modified gmo corn, which is what they are making corn syrup out of. I still stand my ground;
    beer shoul...

  • Posted in thread: Funny things you've overheard about beer on 10-14-2015 at 04:57 AM
    Brilliant article, just an errant metaphor from perfect...Cheers!To be fair I think the
    metaphor kind of makes sense. They're calling "Morons" raw materials and then equating them
    with the raw materia...

  • Posted in thread: Kottbusser - A style deserving of revival! on 10-12-2015 at 10:48 PM
    Currently mashing at the moment. I think I'm going to use some Santiam I have laying around and
    toss some of it in at 10 minutes for a pinch of flavor.I'll be using a 1007 slurry and putting
    my honey ...

  • Posted in thread: Substituting Ale Yeast in Munich Dunkel on 10-12-2015 at 09:42 PM
    It depends on what temperature you're going to ferment at. 1007 (or WLP036) is the standard
    answer, but to reap it's "lager-like" qualities you need to be able to ferment in the high 50s
    or low 60s at...

  • Posted in thread: Full Pint malt from Great Western/Imperial Organic Yeast Co. on 10-12-2015 at 08:18 AM
    My Wet hop beer turned out spectacular with the Full Pint malt and Imperial Yeast Pub (London
    ESB/English Ale) yeast. Steinbarts did not get Centennial, but replaced with fresh Amarillo!
    The malt does...

  • Posted in thread: Kottbusser - A style deserving of revival! on 10-11-2015 at 08:08 PM
    I used .65oz magnum @ 60 for bittering, & .60 oz hallertauer @ 3 minutes. That seems to be what
    hop was used, due to the beer allegedly coming from that region of Germany. But it seems to me
    that Germ...

  • Posted in thread: Kottbusser - A style deserving of revival! on 10-11-2015 at 11:22 AM
    Finally stopped pushing this back on my "to brew" list and will be picking up ingredients
    tomorrow. A couple questions for those who have made this:1) Any thoughts on late hop
    additions? It seems that...

  • Posted in thread: Big Mouth Bubbler Evo 2 on 07-31-2015 at 04:31 AM
    Are the above posts addressed to children or adults? I have the same problem you have but
    turned around the other way. You and the others above seem to have a problem with opinions
    without a sufficien...

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