Last Activity:10-24-2016 11:37 AM
Likes Given: 3
11 Likes on 10 Posts
Posted in thread: Fast wheat? on 09-13-2016 at 12:42 AM
14 days is well enough time for the sulfur to dissipate if there is any. Btw- Thought u wanted
to start drinking it in 15 days. I usually keg my hefeweizen in 10-12 days. If its done
fermenting- no ne...
Posted in thread: Fast wheat? on 09-11-2016 at 01:56 PM
Onething I forgot to mention- fermentation tempStart temp 62-64 (62 preferred) by 3rd day let
temp rise to 67-69, 70 is fine. Hefe yeast can produce good amount of sulfer. I've found
increasing the te...
Posted in thread: Fast wheat? on 09-11-2016 at 01:50 PM
Hefeweizen is great younger than older. Hefeweizen yeast (wy3068 in particular) ferments fast-
3 to 5 days for me most of the time. Even if u bottle I've had them sufficiently carbonate
within 5 days....
Posted in thread: Allagash 2-row blend on 07-04-2016 at 02:22 AM
I would say its Belgian pils and Belgian pale malt
Posted in thread: Pilsner recipe help on 04-16-2016 at 01:15 PM
Looking for a nice crisp pilsner recipe for the early summer. I've made Czech and German piles
before and have been more than happy with all. This time around m looking to tweak the
boundaries- I have...
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...