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03-28-2015 10:45 AM

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  • houston
  • Rogue Brewers
  • Mosaic-Simcoe-Amarillo IPA, No-Sacch IPA, It's Hot So Saison
  • Berliner Weisse
  • Male
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  • Posted in thread: Mosaic Saison on 03-25-2015 at 03:24 PM
    The best I've made were from yeast I grew from a bottle of Dupont. 3711 wasn't objectionable,
    just unexciting, but a lot of folks here love it. I'd read the manufacturer's descriptions of
    the various ...

  • Posted in thread: Mosaic Saison on 03-25-2015 at 03:15 AM
    Saisons are largely a showcase for the yeast, so 2-row is perfectly acceptable (its what I use
    for all of mine), and any hops you want to throw in that won't hog the stage are worth trying,
    if only to...

  • Posted in thread: Adding smokey flavor in secondary on 03-25-2015 at 03:03 AM
    Smoky and Spicy: Get some dried chile peppers (they're typically smoke-dried) at your local
    Hispanic grocery store. Remove the seeds and membranes and steep for a few days.

  • Posted in thread: Is using Hop Extract "Craft Brewing"? on 03-19-2015 at 06:50 PM
    Is buying grain and hops at the store "craft brewing?":DIf you went to the LHBS, that's fine.
    Anything mail-order is cheating.

  • Posted in thread: How much beer gets lost while dryhopping? on 03-11-2015 at 02:55 AM
    I squeezed everything I could from a hopstand bag once and weighed it since I was curious about
    this same thing. As I recall, it was 6oz wort to every oz of pellets. It should be noted, that
    was one g...

  • Posted in thread: Prime the Secondary? on 03-07-2015 at 01:48 PM
    The splashing that's inherent to racking will introduce some oxygen, and is probably the
    biggest risk for short-term secondaries. Flooding the secondary with CO2 before racking would
    help, although th...

  • Posted in thread: Comet Hops on 02-23-2015 at 11:30 PM
    I used a heavy hand with it as a hopstand in a DIPA. It's pure grapefruit. Zest, pith, juice,
    the whole thing. The beer took a little time to round into form, but was eventually pretty

  • Posted in thread: Fruit recommendations on 02-11-2015 at 01:57 AM
    I split a Berliner between kiwi (1lb/g) and mango (.5lb/g). Evidently, you need to use a lot
    more of either to taste in the final product. I suppose you could just cruise a farmers market
    and see what...

  • Posted in thread: Fruit recommendations on 02-09-2015 at 01:33 AM
    Hops. Dry-hopped sours are all the rage these days.

  • Posted in thread: Dupont Vielle Provision Replication Troubles on 02-08-2015 at 11:28 PM
    It's not going to taste great; it's unhopped and oxidized. Check the gravity of the starter; it
    should be around 1.010.

Say no to intolerance: love gluten and lactose.

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