Last Activity:09-23-2014 12:23 AM
Likes Given: 4
86 Likes on 79 Posts
Posted in thread: Saison Dupont- trying for clove on 09-20-2014 at 09:40 PM
Hefe yeast is one of the few strains that has the enzyme to produce the clove phenol from
ferulic acid. It does this best at temps in the low 60's. Higher temps encourage the banana
ester formation. T...
Posted in thread: Putin's Coal Hole on 09-11-2014 at 04:21 PM
I'd keep the brown malt, even increase it a little if possible. But I agree that it needs black
patent or roasted barley, or just double the chocolate malt if that's the best you can do. I
Posted in thread: 16 LBs of Amber and Honey malt WTF?! on 09-10-2014 at 01:55 AM
Barclay Perkins is awesome. The recipes are listed here: As far as the honey malt goes, you
can use it instead of any lighter crystal malt (20-60 Lovibond), although maybe with a light
hand, but 8lb...
Posted in thread: Wild Grape Juice, I need an Adult, In over my head on 09-10-2014 at 01:40 AM
If the grapes are as sour as you say, then malty, sweet and low-IBUs would be my thought. Sour
and roasty don't seem like a great pairing to me, so I'd steer clear of stouts. Something like
a Wee Heav...
Posted in thread: Insane/Sane batches on 09-08-2014 at 11:12 PM
Tannins are acids, so they should leach into your beer at high pH, and not at low pH. If the
lacto does its job, you should have no worries. Belgian sour brewers do everything in oak,
which is as tann...
Posted in thread: Pumpkin Spice Ale - Recipe Conversion on 09-08-2014 at 10:50 PM
Multiply everything by 2/5, then plug the numbers into Any LHBS should be able to sell you
however much LME you want, since it's not prepackaged, but if not, just adjust the amounts to
what you can ...
Posted in thread: IIPA SMaSH with whole leaf Nugget hops on 09-06-2014 at 01:42 AM
This. I'm a pretty firm believer that hops after 60 minutes but before say, 5 minutes, are a
waste. I actually don't put any hops in after bittering until the wort is below 180*.That's how
I do my bee...
Posted in thread: Texas HomeBrew Clubs on 08-28-2014 at 04:13 PM
Today's the last Thursday, so tell your friend to come join us.
Posted in thread: Anybody smoke their own grains? on 08-28-2014 at 03:52 PM
I cold-smoke mine (while I barbecue) by running a dryer hose from my grill to a box I built out
of spare parts that holds some grain. Try to spread the grain as thin as possible to maximize
Posted in thread: Sour Apple English Brown? on 08-28-2014 at 03:39 PM
Malic is harsher/more intense. I'm not sure if there's a difference other than the intensity;
taste buds perceive pretty much any acid as sour. Maybe the bacteria could be a backup plan if
the beer is...