Last Activity:03-04-2014 2:38 PM
Likes Given: 4
11 Likes on 9 Posts
Posted in thread: Possible to make a single hop DIPA? on 02-12-2014 at 03:29 PM
I've never used Summit for flavor or aroma, only bittering, but from what I've read and heard
it has a good orange zest and grapefruit character that would probably lend itself well to a
DIPA, if that...
Posted in thread: New post a picture of your pint on 02-10-2014 at 08:11 PM
Here is my American Barleywine. Brewed about 9 months ago, and bottled in October. I tried one
after 6 weeks of bottle conditioning and it was carbed but still pretty harsh. 2.5 months later
and it's ...
Posted in thread: New post a picture of your pint on 02-10-2014 at 07:59 PM
Thats awesome...How long did you let it go for?Just normal ale fermentation time, about 3
weeks, at ~70 degrees ambient temperature.RecipeType: ExtractBatch size: 3.25 gallonsBoil size:
Posted in thread: New post a picture of your pint on 02-10-2014 at 07:55 PM
Pale ale with dinnerAre those the pretzel rolls from Costco? If so, I love those things!
Posted in thread: New post a picture of your pint on 02-07-2014 at 10:40 PM
All Mosaic IPAYum! I did an all Mosaic IPA fermented 100% with Brett Brux Trois this summer,
and it was fantastic. Fruity (in a good way) and complex with a nice dry finish. I plan to make
that again ...
Posted in thread: New post a picture of your pint on 02-06-2014 at 07:08 PM
Here is a wheat wine I brewed for a competition and sampled Tuesday night. It was a little
boozy, but not hot, and it's still relatively young (I brewed it the first chance I had after
hearing about t...
Posted in thread: New post a picture of your pint on 11-15-2013 at 01:35 AM
This is my wet-hopped brown ale, from a recipe based on Janet's Brown. I used my homegrown
Cascades as the flameout addition and skipped the dry hop. Turned out really well!160221
Posted in thread: New post a picture of your pint on 11-15-2013 at 01:33 AM
Turns out this was a simple Pilsner using 1.5oz Magnum @60, 2oz Saaz each at 10, 5, and
flameout. Not enough, in my opinion, as the burn from the peppers was way too much.Sorry to
hear that. If you wa...
Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 11-12-2013 at 07:47 PM
The first batch of this that I brewed back in April was not only too low in FG (1.040) and too
high in IBU (~32) but also ended up with some sort of infection while conditioning in the
carboy. By the ...
Posted in thread: New post a picture of your pint on 11-12-2013 at 07:32 PM
This nasty greenish mess is our hombrew club chili IPA, jalapeno, Serrano , and Habanero
peppers. It burns, and I am going to pay for it tonight and tomorrow!How'd this turn out? Did
the hops and pepp...