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08-26-2016 3:38 PM

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  • Posted in thread: TxBrew's Yuuuge Giveaway on 04-09-2016 at 03:13 AM
    I will sneak her into the Siebel Institute in Chicago and get her picture taken with one of
    their professors in front of their brewing equipment. Though I've never been to the Siebel
    Institute and don...

  • Posted in thread: Mystery Hop Use on 04-09-2016 at 02:32 AM
    If you have 5 lbs of one hop, then Moops has an excellent plan. I might use a known hop to add
    at 60 to get the IBUs you're targeting, but either way you'll have beer and an appreciation for
    your hops...

  • Posted in thread: Can you Brew It recipe for Stone Arrogant Bastard on 04-09-2016 at 02:21 AM
    Looking for something to brew with WLP644, Brett-Trois (and for those who don't know, it is not
    a Brett strain, so lets not have the discussion about Brett in the beer). I was wondering how
    the basic ...

  • Posted in thread: Which of these Stout and Porter yeast strains are similar as to their affect on taste on 04-09-2016 at 01:52 AM
    If you have any experience with these strains, could you attempt to put them into groups based
    on how similar of an affect on taste they have?In a stout, a lot of the nuance of the strains
    will be obs...

  • Posted in thread: Coffee Flavor In Stout without Tannins on 04-07-2016 at 11:59 PM
    Can you just add the lactose/maltodextrin straight to the keg, just stir it in? How much would
    you recommend?Boil it in a little water to sanitize and dissolve. How much depends on taste.
    Maybe start ...

  • Posted in thread: Feedback on English Best Bitter Recipe on 04-07-2016 at 04:09 AM
    Corn (flaked maize) as well as invert sugar syrups are typical of bitters. ........ You might
    struggle a bit to keep the FG that high.Commercial breweries use corn to save money. At the
    LHBS, for a 5-...

  • Posted in thread: Coffee Flavor In Stout without Tannins on 04-07-2016 at 03:32 AM
    You could try a lighter roast coffeeOr a heavier stout. The key is balance. If you add
    something that will make your beer bitter/tannic/etc... you need to have a beer that can stand
    up to that. You ne...

  • Posted in thread: Stuck London III on 04-02-2016 at 03:44 AM
    So say I made and appropriate starter with London 3 how much of the other yeast would I use to
    get it to finish out? 1 pack of 05, a small starter of 001. How do u know how much extra yeast
    to put on ...

  • Posted in thread: Plans for my first sour on the cheap on 04-01-2016 at 03:36 AM
    When I've used grain to sour, I used a small handful to sour the entire batch, and my gravity
    was at zero after 5 days without adding yeast. I was drinking bottle-conditioned beer 10 days
    after I brew...

  • Posted in thread: Stuck London III on 04-01-2016 at 03:21 AM
    London III is a high flocculator and low attenuator. Attempting to rouse the yeast might be
    your best option.I always lower my mash temp when I use it unless I'm shooting for residual
    sweetness.I have...

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