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04-23-2016 12:28 PM

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  • Brett Saison
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  • Posted in thread: Tripel Karmeliet Clone on 03-17-2016 at 05:03 PM
    I'm looking for brew this beer the next weekend with wyeast 3463, I noticed a big difference
    between the mash temp used in the recipe writed I'm this thread and the mash temp used in the
    csi's recipe ...

  • Posted in thread: Great Lakes Nosferatu Clone on 02-28-2016 at 12:25 AM
    Awesome - I really like that beer. Can you share the yeast and fermentation temp that you use?
    I'll probably try making this early next fall. Does it require much aging?I fermented at 70
    degrees using...

  • Posted in thread: Great Lakes Nosferatu Clone on 02-27-2016 at 02:19 PM
    I've been trying to construct a Great Lakes Nosferatu clone recipe since the beer is only
    available in September/October. After a few attempts I think I've come up with something spot
    on, which can be...

  • Posted in thread: HELP! Centralize in Brussels or Ghent? on 11-07-2015 at 02:01 PM
    I second the notion to go to Staminee de Garre in Bruges. Best tripel out there and made
    exclusively for that café. 't Brugs Beertje is another amazing place in Bruges with great
    lambics on draft. Rod...

  • Posted in thread: Advice Wanted on Souring a Bitter on 10-19-2015 at 12:25 AM
    Lactobacillus and pediocaccus are the two lactic acid producing bacteria found in sour beer.
    Acetobacter creates acetic acid (vinegar). In small doses it works with some styles of sour

  • Posted in thread: "Sour" beers not sour enough... on 10-17-2015 at 12:49 PM
    Getting back to basics, what's your mash temperature?

  • Posted in thread: Tripel Karmeliet Clone on 04-22-2015 at 07:48 PM
    Sorry for the delay. The verdict is good. Overall the beer is much closer to the real Tripel
    Karmeliet than my previous two attempts. Forbidden Fruit is probably as close to a match in
    terms of the ye...

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 04-11-2015 at 11:32 AM
    I'm in, thanks!!!

  • Posted in thread: Tripel Karmeliet Clone on 03-29-2015 at 10:09 PM
    Just a quick update. I dry hopped my latest batch two weeks ago and reracked it to the keg
    yesterday. It's currently force carbing. I'll take a few pics and have a more in depth analysis
    tomorrow when...

  • Posted in thread: Tripel Karmeliet Clone on 02-22-2015 at 01:21 PM
    Hex, great work! I'm curious too to find out how 3463 does for flavor and AA. It's been
    fermenting at 75 degrees since brew day. Both the CSI recipe and BLAM suggest that temp. After
    reading more abou...