Last Activity:05-15-2015 4:11 PM
Likes Given: 14
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Posted in thread: Why can't we make "British-Style" pale malt in AMERICA? on 10-23-2014 at 03:57 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 02:43 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
Posted in thread: Yeast with minimal fusels at 75 on 06-22-2013 at 01:45 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 12:39 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
Posted in thread: Soda and Brass/Chrome Faucets on 06-10-2013 at 12:55 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 03:28 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 01:30 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 01:13 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 01:25 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
Posted in thread: My first attempt at creating a recipe on 03-27-2013 at 01:15 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...