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03-08-2010

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07-12-2014 9:35 AM

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  • Posted in thread: Carboy/ Keg Cleaner Giveaway on 06-01-2011 at 12:25 PM
    me!

  • Posted in thread: Who wants a free Fermenatorô? on 05-31-2011 at 06:10 PM
    Me! *Hand raised*

  • Posted in thread: Blending with 3724 (Belgian Saison) for attenuation on 05-11-2011 at 12:44 AM
    I think I normally would do that, except I don't have a couple of months. I'm brewing this for
    a competition so was hoping to get it wrapped up within a month or so — hence pitching
    the extra ye...

  • Posted in thread: Blending with 3724 (Belgian Saison) for attenuation on 05-10-2011 at 07:00 PM
    Unfortunately the LHBS was out of my favorite saison yeast French Saison (Wyeast 3711). They
    did however have Belgian Saison (Wyeast 3724)— which I am always hesitant to use because
    of the tales...

  • Posted in thread: wlp 037 cloves??? on 05-04-2011 at 12:23 PM
    Check out this thread. We had a lot of the same issues with the clove taste. It usually ages
    out quite well into a nutty malty flavor.

  • Posted in thread: Absolute Dumb Bonehead Mistake on 04-27-2011 at 10:43 PM
    I'd try to do a fast fermentation test with some extra yeast and a sample drawn from the batch
    to figure out how fermentable the beer is. At the very least if it's not that fermentable you
    could use i...

  • Posted in thread: Converting Brown Malt on 04-25-2011 at 12:24 PM
    The problem is that modern brown malt is nothing like the brown malt available to the ~1800
    porter brewers. Brown malt ca. 1800 was a grade of base malt. Though it had been kilned to a
    high color and ...

  • Posted in thread: Converting Brown Malt on 04-25-2011 at 11:52 AM
    Don't exceed 20% brown malt in the grist. Most brewers of historical ales prefer a blend of
    Amber, Brown and Pale malts. I like 20/20/60%.I was hoping to aim for the period just before
    brewers realize...

  • Posted in thread: Converting Brown Malt on 04-24-2011 at 05:39 PM
    I've been contemplating an all Brown Malt porter aged with some funky bugs ala porter in the
    early 1700's. However, I know that modern brown malt lacks any diastatic power. So, I was
    wondering what's ...

  • Posted in thread: Quick Sour Belgian Golden? on 04-13-2011 at 01:17 AM
    I'd also check out the Mad Fermentationist's attempt at this as well.

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