Last Activity:02-10-2016 3:27 AM
Likes Given: 3
10 Likes on 10 Posts
Posted in thread: 2015 hop crop on 02-02-2016 at 01:15 PM
During the podcast I mentioned in original post- the guy from Drake's did mention a particular
hop that had onion/garlic flavor in which he used as a flameout/hop stand/ whirlpool. The oils
Posted in thread: 2015 hop crop on 01-31-2016 at 04:27 PM
Anyone have any news on the 2015 hop crop. There is some info regarding generalities-
performance, expected vs realized output, etc (high temp, low snow cap, drought conditions).
I'm more interested i...
Posted in thread: Ol' Bitter Bastard (2013 NHC Gold medal) on 01-27-2016 at 05:28 AM
Awesome. Just absolutely awesome. I was looking for a "normal" everyday beer. Something that
was away from the American hops. Gotta say I'm not a huge fan of this style- but this recipe
was just perfe...
Posted in thread: Bourbon Barrel Quad (Boulevard BBQ) on 09-16-2015 at 01:34 PM
Add fresh bourbon with the oak. If u want to up the oak flavor, add the soaking liquid
Posted in thread: Bourbon Barrel Quad (Boulevard BBQ) on 09-15-2015 at 10:12 PM
I've made the allagash curieaux clone on here. Awesome awesome recipe. Considering it is a
bourbon Oaked Belgian tripel - think recipe might've called for 2, maybe 3 oz of bourbon soaked
Oaked cubes f...
Posted in thread: What is your Favorite IPA recipe? on 06-24-2015 at 12:33 AM
Thanks for the recipe. Simcoe, Amarillo and Citra. I like your hop combinations. There's that
Columbus again. As a bittering addition do you think it add any dankness?I researched hop
Posted in thread: What is your Favorite IPA recipe? on 06-22-2015 at 03:45 AM
Just recently made my take on zombie dust. Did a little research. Made a few changes. It is
awesome. Great tropical fruity citrus mango flavor from hops. Surprisingly malt keeps it
steady. And not a p...
Posted in thread: Simple mash ph question on 03-24-2015 at 02:04 AM
Everything I read has stated adding acid to water at room temp to get the desired ph (also salt
additions based on your grist- roasted malts, etc). However, it is known that as the water temp
Posted in thread: Maximizing esters in Hefeweizen - what's your tricks? on 03-18-2015 at 02:10 PM
WY 3068 fermented at 62-63* has given me my best hefes. Also i posted a while back about a BYO
article regarding pulling "banana" esters. If recall- I step mash starting at 95* and make
steps at 105*,...
Posted in thread: Belgian Dubbel Tips on 02-12-2015 at 03:56 AM
No spices. Belgian yeast is a must. Temp control with ability to raise temp up to 70*, even
80*, would greatly aid belgian character given off from yeast- pepper/clove or fruitiness
depending on yeast...