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11-29-2015 3:29 PM

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  • Law enforcement
  • Mike H
  • Czech pils, APA, Hefe, Witte, Brown,
  • 100% Brett Blonde
  • RR Consecration Clone
  • IPA, Dopplebock, Bourbon- Vanilla Porter, Amaerican Stout, Bourbon Oaked Triple
  • Male
  • Married
  • Staten island
  • Ny


  • 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
    combos. Amarillo...

  • 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
    rises th...

  • 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...

  • Posted in thread: mosaic hops grassy? on 01-25-2015 at 03:46 AM
    I recall reading several months back that guys were complaining about the 2014 (or maybe it was
    2013) harvest of Amarillo hops being too least I think it was Amarillo.

  • Posted in thread: ST Warlock Clone? on 12-29-2014 at 10:54 PM
    Love this too. I recall on the label it has ingredients. Among them is "natural flavor". I
    would bet this is how they get that "pie crust flavor". I think there is some combination of
    vanilla combined...

  • Posted in thread: A clone for firestone walker on 12-21-2014 at 06:42 PM
    little late but here is what I brewed:I used golden promise on top of the pils malt because,
    well, I had it. I was interested in the silky texture it provides. Used Vienna also to help
    with some "toas...

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