kingwood-kid

LATEST ACTIVITY

• Posted in thread: Economical use of yeast in small batches on 05-19-2013 at 11:44 PM
  One vial is generally about the right amount of yeast for 2-3 gallon batches. As long as that
  beer is not too strong, you can just harvest the yeast cake. I don't bother washing out the
  trub, as there...

• Posted in thread: Help with Russian Imperial Stout recipe on 05-17-2013 at 11:46 PM
  The candi syrups will produce a lot of the same burnt-raisin flavors as the Special B and
  C-120, albeit without the sweetness and body the malts offer. Not saying you can't use all
  three, just pointin...

• Posted in thread: Help with Russian Imperial Stout recipe on 05-15-2013 at 11:46 PM
  I don't know what size starter you'll need, but I wouldn't make one. Just make a 2-3 gallon
  batch of bitter or mild and use the resulting cake as your starter. As mentioned above, if you
  need the Cara...

• Posted in thread: Left over hops on 05-08-2013 at 10:10 AM
  If it's high-alpha, it can be used to bitter something else. Half an ounce of 15% hops should
  give you around 25 IBUs, which may be all you need for many styles. You can mix different hops
  to hit your...

• Posted in thread: What beer to age for the holidays? on 05-05-2013 at 01:20 AM
  done the first, and it's awesome. I am planning on brewing the second.

• Posted in thread: Heady Topper- Can you clone it? on 05-04-2013 at 08:19 PM
  I just got my most recent attempt into the fermenter. I'm sitting here smelling my boil kettle
  and I am definitely getting something unique in there that reminds me of Heady. I have used 1
  oz of Apoll...

• Posted in thread: Fast sour brown ale on 04-30-2013 at 02:00 AM
  If you want to make it easier, you can mash, boil and pitch the grain into the whole wort. When
  it's soured long enough for your tastes, bring the whole thing up to 170F (or boil if you like,
  lactic a...

• Posted in thread: Help planning 60-gallon wine barrel fill on 04-28-2013 at 09:44 PM
  I have to ask. If you're not collaborating, exactly what are you going to do with 60 gallons of
  beer?

• Posted in thread: brewing with rosemary and mint! on 04-28-2013 at 05:40 PM
  I used 6g fresh rosemary at flameout and another 16g as a dry-hop in a Black IPAish beer I
  made, along with a little sage and plenty of CTZ. The rosemary is very prominent. The beer is
  decent on its o...

• Posted in thread: Smoked Peach Pale Ale Concern on 04-28-2013 at 06:17 AM
  Peaches have the reputation of being pretty unassertive when put into beer. I've heard apricots
  and mangoes do a better job of delivering peach flavor than peaches do, although I've yet to
  use any of ...