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Join Date:

01-02-2010

Last Activity:

05-01-2011 2:39 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Irons,Michigan
  • Orange Pale Ale
  • Octoberfest
  • Sweet Stout,Belgian Triple
  • Nut Brown Ale
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: CDA -- Cascadian Dark Ale recipe on 03-21-2011 at 02:39 AM
    Use debittered black malt.It is not supposed to have a stout roasty taste!I would use 12oz.of
    dehusked Carafa II.Also cut your crystal malt in half !

  • Posted in thread: My SMaSH Brew on 03-21-2011 at 02:35 AM
    That will get you above 1.060 (70%eff.or higher)and the hop additions look fine.However i would
    never do an all crystal or caramel malt beer.It will be WAY to sweet and have to much body.If
    you insist...

  • Posted in thread: Bubbles in my keg lines on 01-21-2011 at 03:27 PM
    It is over carbed ! I had the same issues.The best way i found to carbonate reltively quickly
    is to set regulator at 30 psi for 48 hours.NO SHAKING!Beer at 38-40f.If you start with warm
    beer then allo...

  • Posted in thread: How many gallons of homebrew in 2010? on 12-29-2010 at 10:51 PM
    +170 Orange Pale Ale,= 38,960

  • Posted in thread: Burton Water Salts on 05-11-2010 at 01:11 AM
    It make a more hoppy(bitter) beer.

  • Posted in thread: Protein rest ? on 04-30-2010 at 12:57 AM
    Thanks guys,I am going to go with the rest.If nothing else just to do one for the first
    time.:rockin:

  • Posted in thread: Looking for first timer AG recipe, preferably British Bitter style on 04-28-2010 at 01:57 AM
    Hey one more quick question, when you say: "Strike with 3.5 gallons @178F to achieve mash temp
    of 148F. Rest for 75 min."Do you mean pour 178f water into a room-temperature mash tun full of
    grain, whi...

  • Posted in thread: Protein rest ? on 04-28-2010 at 01:03 AM
    Planning on doing a kolsch recipe this weekend using Weyermann Bohemian Pilsner Malt and
    Weyerman Light wheat malt.Do these require a protein rest ?

  • Posted in thread: What to do after lager period on 04-14-2010 at 12:19 AM
    Just add priming sugar and Cold beer to your bottling bucket and bottle as usual.The yeast will
    warm up and become more active in the bottles.My Lagers usualy carb up in 2 weeks.no need for
    more yeast...

  • Posted in thread: Plz critique my Rye Pale Ale recipe on 04-11-2010 at 02:11 PM
    Looks like it will be what you are looking for.Brew it.:mug:

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