Last Activity:07-06-2015 2:45 PM
Likes Given: 5
95 Likes on 88 Posts
Posted in thread: The [Horribly Unpopular] Soccer Thread on 06-19-2015 at 06:19 AM
Just want to throw a little love at the Women's World Cup, and especially to Megan Rapinoe.
Posted in thread: Using % of grist: flawed for high gravity brewing? on 06-12-2015 at 01:13 AM
Since the total volume hasn't really changed, isn't 5 lbs of roasted malt in a 15g batch going
to be roasty/astringent as hell? :drunk:It is going to be much more roasty; that's kind of the
point of a...
Posted in thread: I brew your recipe competition! on 06-10-2015 at 08:21 PM
Adding this to the brew queue. How much roasted barley did you add? The color in the pic a few
posts above is pretty.
Posted in thread: I brew your recipe competition! on 06-05-2015 at 05:32 AM
In my opinion, it's rich with floral and sweet aromas, primarily I detect the styrian
goldings. I find the aroma somewhat similar to Orval, but more intense, sweet and roasty-malty.
It has some aspec...
Posted in thread: Fruit recommendations on 05-19-2015 at 11:33 PM
Kiwi and pineapple have powerful enzymes and may potentially affect the yeast. I don't know
about kiwi but bromelain denatures at about 155 degrees so I steamed 4 pounds of it. The pH
dropped past the...
Posted in thread: Hoping for wild ferment...is this a bad idea? on 05-10-2015 at 12:34 AM
I have a bunch of gallon jugs I use the same way, albeit with dregs instead of wild mystery
bugs. It's an easy way to get two beers from one wort, as well as a low-investment way to
Posted in thread: Hoping for wild ferment...is this a bad idea? on 05-09-2015 at 05:56 AM
As I read it, it's 5 gallons of "clean" saison. The flameout flowers were added at boiling
temps, so no microbes there. You're setting 1 gallon aside post-fermentation with wild flowers
and berries. M...
Posted in thread: Inexpensive and Improvised, but Better Than Nothing on 04-26-2015 at 12:07 AM
Dont have a smartphone or a camera.That's totally in the spirit of the thread, so well done. I
store my unwashed yeast in bleached water bottles and use a sink strainer as a false bottom.
Posted in thread: Yeast Bay Brussels Blend Feedback on 04-26-2015 at 12:00 AM
I used the Brussels blend and it took my saison down to .996. I pitched at as high krausen was
falling. I let it go for 6 months then packaged. I got lots of funk out of it. Kind of musty. I
Posted in thread: Yeast Bay Brussels Blend Feedback on 04-22-2015 at 01:08 AM
.996 is attenuative indeed. I split my vial between my two soleras and a 1G batch of graff, but
it's only been a month, so I have some waiting to do. After a few seconds, staring at sour