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08-03-2015 5:43 PM

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  • Posted in thread: Boil size in a 3g pot? on 07-07-2015 at 02:38 PM
    Buy some Fermcap and you can boil more than otherwise.

  • Posted in thread: Chilling wort in freezer on 06-11-2015 at 05:41 PM
    I imagine it's a good bit slower than an ice bath. Good way to defrost your freezer though.

  • Posted in thread: Dextrose and Hop Bitterness on 06-08-2015 at 03:27 PM
    Dextrose adds no malt sweetness which is needed to balance out the hops. So it is still
    effectively a lighter beer.That being said, 1.040 vs. 1.044 isn't a huge difference. So I'm
    skeptical that that'...

  • Posted in thread: Orange blossom water on 06-02-2015 at 07:17 PM
    Agree that it is very perfumey. It doesn't have any tartness to it. But if you were happy with
    your use of rosewater, then go for it.

  • Posted in thread: Vanilla in beer on 05-11-2015 at 05:45 PM
    Porter and stouts aren't necessarily dry, and the vanilla'ed ones are usually sweet, I think.
    Vanilla may make a beer seem sweet just because of the association we have with it. Maybe you'd
    need somet...

  • Posted in thread: TrueBrew Kits on 05-04-2015 at 07:49 PM
    First kit I ever brewed was their Nut Brown. Didn't turn out well, but that was likely on me. I
    think the first questions is, how long has the kit been sitting on the shelf? Their recipes
    don't looks ...

  • Posted in thread: Hops on 04-30-2015 at 03:13 PM
    I don't detect piney from Northern Brewer. I do get the minty that bobrews mentioned.Ahtanum
    can be somewhat piney, along with citrus/grapefruit.

  • Posted in thread: vienna APA on 04-29-2015 at 05:01 PM
    I've done Vienna Liberty and Saaz smashes, and both have been great. Both with Notty.Spalt
    would be more traditional in that it is used in German lagers. All Spalt would probably be
    great.Which isn't ...

  • Posted in thread: What would be the purpose and effect of adding cane sugar to a BIAB recipe? on 04-28-2015 at 05:39 PM
    That recipe isn't going to give you 1.056. That's way too low, given it's a half batch.

  • Posted in thread: What constitutes a "fresh" pilsner. on 04-22-2015 at 03:37 PM
    Freshly tapped keg, I think. Just poured. Over time, there's likely to be some contact with
    oxygen and light, and perhaps some temperature fluctuations in shipping, etc..

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