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l3lackEyedAngels

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Join Date:

04-28-2006

Last Activity:

11-30-2013 2:28 PM

    ABOUT ME

  • Manchester, CT
  • Besides brewing,I like photography and running.
  • Mechanical Engineer
  • Kurt Padilla
  • You can probably get a good idea by looking here: http://www.last.fm/user/Engibineer
  • Some Apfelwine and some Groom's Reserve (a commemorative Oktoberfest I brewed for my groomsmen).
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Adapting a recipe to gluten-free on 11-24-2013 at 10:31 PM
    That sounds pretty good. It would probably be more like 15lbs of red proso however. Rest seems
    solid.Why 15 pounds instead of 9?

  • Posted in thread: Adapting a recipe to gluten-free on 11-24-2013 at 08:10 PM
    Sorry man. Wish I could help more. I don't have that much experience steeping grains. I only
    did a few extract batches before I went all grain.Most of it will end up as unfermentable
    starch. I would r...

  • Posted in thread: Adapting a recipe to gluten-free on 11-24-2013 at 12:23 AM
    Alright, I did some shopping today and picked up some liquid sorghum extract, some
    maltodextrin, some gluten-free oats, some sprouted quinoa, some millet, and some black rice. I
    guess this recipe is t...

  • Posted in thread: Adapting a recipe to gluten-free on 11-22-2013 at 12:11 AM
    Seems like a great recipe. Totally stealing it and adapting it to gluten free all grain. ;)What
    would it take to accomplish that? Would you have to steep everything or would it also involve
    malting?

  • Posted in thread: Adapting a recipe to gluten-free on 11-22-2013 at 12:09 AM
    Please read the sticky on clarity ferm/clarex. That should explain enough.Thanks for referring
    me to that sticky. The beer is primarily for my father-in-law who was diagnosed with Ceiliac's
    this Summe...

  • Posted in thread: Adapting a recipe to gluten-free on 11-21-2013 at 04:07 AM
    I realize this does not address the question as you are looking for, but I saw this today and
    thought it might be of interest. Has anyone tried it?

  • Posted in thread: Adapting a recipe to gluten-free on 11-21-2013 at 02:44 AM
    I've got this recipe that I really enjoy and I would like to make a gluten-free version. I
    realize that a straight-up conversion may not be possible, but I would be satified with an
    approximation.I su...

  • Posted in thread: Calculating the correct amount of speise on 11-11-2012 at 06:48 AM
    I don't know but this might help but unfortunately, that source goes into a little too much
    detail with regard to CO2 volumes, and thereby seems somewhat prone to error. I just need to
    convert from a...

  • Posted in thread: Calculating the correct amount of speise on 08-18-2012 at 04:17 AM
    Papazian's The Complete Joy of Home Brewing provides a formula for speise (gyle) that assumes a
    priming rate of 3/4 cup of corn sugar per 5 gallons. Snyder's The Brewmaster's Bible provides a
    table wh...

  • Posted in thread: Chinese IPA on 11-09-2011 at 03:28 AM
    The black rice turned the beer purple/maroon pre-fermentation. It ended up having a brownish
    maroonish color which was really unique.How big was the batch and what other grains did you
    use? I am tryin...

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