Last Activity:12-20-2013 12:40 AM
Posted in thread: Brewmasters Warehouse on 06-21-2013 at 06:31 PM
I placed my first order with Brewmaster's Warehouse because of the flat rate shipping and
comparably cheaper prices. Their brew-building tool was pretty useful too in order to create
and purchase a re...
Posted in thread: Ocean / Sea Water? on 03-15-2012 at 02:52 PM
Doesn't sound too much different than what dogfish is doing out here by me - beer made from
spit! Chicha!I don't know if it'd have the stomach to try ocean beer or spit beer though...
Posted in thread: Huge Temp Drop! Is My yeast ok? on 03-13-2012 at 07:25 PM
It's probably fine. Just like Tim said, if you rock the fermenter (not enough to splash, just
to mix) you'll stir up the yeast cake again from the bottom and they'll get back to work.Worst
case, if yo...
Posted in thread: Adjusting pitching rate to make up for warm fermentation temperatures on 03-13-2012 at 07:20 PM
I was doing some reading in my last BYO magazine, and read about under/over pitching. Has
anyone here used their pitch rate to compensate for the lack of temperature control?My brewing
quarters are se...
Posted in thread: Suggestions for adding apricots? on 01-24-2012 at 09:09 PM
Out here where I'm at, Dogfish head has a fantastic Apri-hop seasonal - Apricot and
cascade/Willamette.The brewery uses dried apricots - which i think are pureed. Dried apricots
will give you a more i...
Posted in thread: Habenero Porter - suggestions? on 01-24-2012 at 08:02 PM
Tasting Results:I ended up de-veining, roasting and washing about 5 small(er) habeneros. I took
most of the membrane out so that the habenero flavor was highlighted without overpowering heat.
Posted in thread: Smoked Maple Amber Ale, help needed! on 01-24-2012 at 07:32 PM
-First, I do not have maple sap. Will 1 pint of maple syrup (about 1.5 lbs) in the boil, and
maple syrup for priming be enough to leave a maple aroma and flavor? I wouldn't boil the maple
Posted in thread: Habenero Porter - suggestions? on 10-18-2011 at 05:44 PM
I wouldn't think that heat would go away with age for the exact reason you stated usfmikeb, but
it seems that I've read a lot of reports here of aged pepper beers getting less hot with time.
Posted in thread: Habenero Porter - suggestions? on 10-18-2011 at 04:41 PM
That's part of the reason why i had chosen to use 5 whole peppers initially, but stripped of
the pith and seeds to reduce the burn from the capsaicin. 5 whole peppers would be undrinkable,
but I'm hop...
Posted in thread: Habenero Porter - suggestions? on 10-18-2011 at 04:10 PM
Yes, just de-stemming and pitching would hurt.I was hoping to capture the habenero flavor and
leave only a bit of the heat. I was wanting to use enough habeneros to get through the malt and