Last Activity:08-30-2015 2:39 AM
Likes Given: 3
1 Likes on 1 Posts
Posted in thread: HBT BJCP comp winning American Brown on 10-17-2014 at 07:42 PM
It turned out really tasty. Chocolatey, hoppy, little bit of roastiness. I can't recommend
Fawcett's specialty malts enough, if you can get your hands on them.
Posted in thread: HBT BJCP comp winning American Brown on 07-16-2014 at 07:51 PM
I have brewed a couple of variations on this recipe and love it. I craved more chocolate
character after my first batch, so I upped it by 3x - then I realized that the first time I had
used pale choco...
Posted in thread: Secondary Fermentor on 04-08-2014 at 02:08 PM
The idea of 10-14 days primary then 10-14 days secondary is an old technique. It was probably
useful 20 years ago because the malts that were available weren't as well developed as what we
now have. L...
Posted in thread: Bardz-Esq. Ringwood Pale Ale on 04-01-2014 at 07:41 PM
Cool, seems like a similar english-australian hybrid approach, but it's not really getting any
flavor/aroma qualities with that one 60 min addition. If your interest is piqued, definitely
try out my r...
Posted in thread: Bardz-Esq. Ringwood Pale Ale on 03-31-2014 at 09:08 PM
Definitely interesting. I was a bit reluctant given some of the descriptions I read, and I
think they were pretty rough/too weird when the bottles were fresh. But now that they have been
aging for 6 w...
Posted in thread: Bardz-Esq. Ringwood Pale Ale on 03-29-2014 at 01:18 AM
Also, for those interested, the water is treated to:Ca Mg Na Cl SO4159 8 12 24 335
Posted in thread: Bardz-Esq. Ringwood Pale Ale on 03-28-2014 at 09:45 PM
10 lb United Kingdom - Maris Otter Pale 88.9%0.5 lb American - Victory 4.4%0.5 lb American -
Caramel / Crystal 15L 4.4%0.25 lb American - Carapils (Dextrine Malt) 2.2%11.25 lb TotalAmount
Posted in thread: Fermenting in basement. 14c? on 03-26-2014 at 12:09 PM
I ferment with Danstar Nottingham and White Labs Cry Havoc at those temps and get very clean,
well attenuated beer. Both can be used like lager yeasts, so fermenting on the low end of the
Posted in thread: Help with Low ABV on 03-02-2014 at 06:09 PM
The lower starting gravity is likely due to the volume of water you used in the boil or for
topping up (ie, too much) or an error in measurement. When I first started brewing I was
getting super low O...
Posted in thread: Copper Tun Heating Pad for Ambient Temperature on 01-29-2014 at 11:12 PM
I don't know if anyone has talked about this before, or if it will be useful for anyone, but I
just came up with an awesome hack for my fermentation set-up.I'm in Toronto and it's January,
so the ambi...