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05-04-2015 6:44 PM

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  • Posted in thread: Quick calculation on 05-04-2015 at 05:58 AM
    1.047or what he said one minute agoAt least you did it in your head :):mug:BTW, I always do
    this OP when trying to figure out what my OG will be preboil to postboil, just doing thre
    reverse basically

  • Posted in thread: Quick calculation on 05-04-2015 at 05:49 AM
    I understand being fried man, I just did vinyl flooring in the kitchen all weekend. To your
    calculation:17 L at 1.052. Since 1.052 is per gallon, we will convert to gallons:17 L is
    roughly 4.5 gallons...

  • Posted in thread: Is there a trend against crystal malts? on 04-28-2015 at 11:06 PM
    Rockin post! Thank you.Does a longer boil affect fermentability?I am going to say not as much
    as say a lb of crystal malt would do unless you boil it forever into molasses. You aren't
    really carmelizi...

  • Posted in thread: GOOD on Netflix STREAMING? on 04-28-2015 at 03:00 AM
    Horror Flick...BABADOOK!!!!!

  • Posted in thread: Is there a trend against crystal malts? on 04-28-2015 at 02:47 AM
    It can be tempting overdo that's all. Less is more is always a good mantra when making a grain
    bill.:ban: And if all you want is color and a dry finish, you can boil your wort full boil for
    longer tha...

  • Posted in thread: What to make with onhand ingredients? on 04-27-2015 at 05:17 AM
    First thing that comes to mind is a pale ale or porter, I would probably mix most together for
    the porter and maybe do a funky pale ale grain bill that would pair with the spicy stryian
    goldings and e...

  • Posted in thread: Hello from Port Townsend, Washington. on 11-12-2014 at 04:53 AM

  • Posted in thread: Bad efficiency from not enough Diastatic Power? on 11-08-2014 at 09:34 PM
    Agree with VladofTrub, really thick mash will have problems sparging, using really hot sparge
    water and doing a mash out is key (like a gallon or so 190F strike sparge water to lower
    viscosity) before...

  • Posted in thread: Gunk in first pour from tap?? on 11-08-2014 at 09:21 PM
    Totally normal, especially with beers (like yours) that have added starches or a lot of hops. I
    like to take a little off as it is carbing up, like half a glass at a time, letting it settle
    for a few ...

  • Posted in thread: Going from 5- to 10-gallon batches, economically on 11-08-2014 at 08:27 PM
    I'm not sure if mentioned but I ferment in a sanke keg 15.5 gal. That has made a huge
    difference going to larger batches, I do probably about 8 gallons at most, my BK is 10.5
    gallons. Then I have a 6....

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