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Join Date:

10-31-2009

Last Activity:

10-22-2014 3:24 PM

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    ABOUT ME

  • Paintball,Hockey,Biology,Pathology,Drinking,and brewing beer.
  • Cytotechnologist
  • My roommate came to me and said that he'd been thinking about starting to brew. It had been in the back of my mind for a long time, so with some extra money I had, I just went out and bought everything I'd need. The next day we set a brown ale to ferment and the rest is history.
  • Belgian Brown AlernPumpkin PorterrnBrian Rezac's Chai AlernIrish Car Bomb StoutrnEdwort's Apfelwein (6.10.12)rnPheonix English IPA (6.16.12)rnOrfy's Mild Mannered Ale (several iterations with different yeast) (2.3.13 - OG 1.027)rnMirror Pond Clone (not cloned, but still a solid pale ale)
  • Citra Saison (6.9.13 - OG 1.049)
  • Male
  • In a Relationship
  • Chicago
  • Illinois

LATEST ACTIVITY

  • Posted in thread: Why can't we make "British-Style" pale malt in AMERICA? on 10-23-2014 at 04:57 PM
    You might be able to get some in Chicago if you see somebody doing a group buy. I don't know
    how frequent group buys are in the cities. A 12 hour drive two ways might offset the cost of
    just buying a ...

  • Posted in thread: Adjuncts, starches, and sour beer. on 07-30-2014 at 03:43 PM
    TL;DR up front: Would adding a porridge made with a good source of starch, say rice flour, and
    adding to the secondary after cooling provide some starch without adding much more than staling
    accelerat...

  • Posted in thread: Yeast with minimal fusels at 75 on 06-22-2013 at 02:45 AM
    How young is it? What does it taste like? Recipe and other parameters besides fermentation
    temp?BIAB method: I used 8lb pils, 2lb aromatic, 1lb wheat (not flaked, not torrified, didn't
    do a cereal mas...

  • Posted in thread: Yeast with minimal fusels at 75 on 06-22-2013 at 01:39 AM
    WY3711. Enough said.Sorry if i'm resurrecting an old thread, but I pitched 3711 at 67 and it
    threw tons of fusels, my saison smells like nail polish remover. Maybe I should pitch lower
    next time?

  • Posted in thread: Soda and Brass/Chrome Faucets on 06-10-2013 at 01:55 PM
    Upgrade to stainless. It will put your mind at ease. :)

  • Posted in thread: 2-row Cascade Nottingham SMaSH - Darkened by about 10 SRM in secondary on 04-20-2013 at 04:28 AM
    Color can be pretty subjective too- maybe the secondary carboy is a slightly different tint?
    Simplistic, yeah, but it always amazes me how much darker a carboy look than the hydrometer
    sample or a pin...

  • Posted in thread: All dark grain brew? on 04-20-2013 at 02:30 AM
    I'm a big fan of heavy thick dark beers. Stouts and porters etc. All the recipes I see call for
    a base of pale malts supplemented with dark roasted, black or chocolate malts. Is there
    something wrong ...

  • Posted in thread: 2-row Cascade Nottingham SMaSH - Darkened by about 10 SRM in secondary on 04-20-2013 at 02:13 AM
    Hey gang,I made 3 gallons of a 2-row smash and decided to rack it off of dry hops that I put in
    the primary. In the secondary it turned from a pale 4 SRM to the color of a brown ale. What
    could cause ...

  • Posted in thread: My first attempt at creating a recipe on 03-28-2013 at 02:25 AM
    At least keep it to high alpha hops and a short contact time. You can put them in the secondary
    with a sanitized hop bag and hang it from the bung with a long string of dental floss with a
    weight tied...

  • Posted in thread: My first attempt at creating a recipe on 03-27-2013 at 02:15 PM
    That is going to be a hop bomb. Are you using a recipe calculator like beersmith? That will
    always put you in the ballpark, but once you're there you'll have to brew it several times to
    get it to your...

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