Last Activity:10-17-2016 3:23 PM
Likes Given: 11
1 Likes on 1 Posts
Posted in thread: [RFC] Sour Rye, blended with apple/plum cider. on 08-07-2016 at 11:07 AM
Well, then it's a go! Souring has started, and we'll boil the diacetyl away tomorrow. Any late
Posted in thread: [RFC] Sour Rye, blended with apple/plum cider. on 07-12-2016 at 09:34 AM
Posted in thread: [RFC] Sour Rye, blended with apple/plum cider. on 07-05-2016 at 01:40 PM
Hi there people! I'll be brewing a bit of an experimental brew for a forthcoming contest, and
would appreciate your knowledgeable opinions. I've brewed before a toned down version of this—a
Posted in thread: Hitting pre-boil OG, volumes, but missing post-boil OG (No sparge/No chill/Top off) on 07-13-2015 at 10:01 AM
Haha, sure :-) The topping off is to reach a temperature at which the wort is pretty stable, so
as not to extract too much bitterness, and trap the hop oil. I'll call for divine intervention
Posted in thread: Hitting pre-boil OG, volumes, but missing post-boil OG (No sparge/No chill/Top off) on 07-13-2015 at 09:43 AM
Hi there people!I'm extraordinarily confused by the numbers I get: I hit pre-boil OG, pre-boil
volume, and post-boil volume, but not post-boil OG. Most of my batches are like that, this is
Posted in thread: Pinta/To øl Kwas Alfa clone. on 05-31-2015 at 10:16 AM
Thanks a lot for your input. I have a friend making an actual kvass right now, so I'll see if
rye malt is a good substitute for toasted rye bread. She describes the mashing smell as porter
like, with ...
Posted in thread: Pinta/To øl Kwas Alfa clone. on 05-31-2015 at 09:20 AM
Sounds good then? Anyone having experience with cheese culture rather than Wyeast lacto or the
lacto on the husks?
Posted in thread: Pinta/To øl Kwas Alfa clone. on 05-29-2015 at 11:04 AM
Howdy!I've just visited Warsaw, and was simply amazed by the craft beer life around there. With
7 bars serving craft beers at a 5 minute walk from my hotel, this was an… interesting week
Posted in thread: Comparing US-05 and T-58: Would this APA show the differences? on 05-04-2015 at 10:36 AM
I urge caution with the sulfate level you are considering. While it does work well with the
neutral yeast strains, I'm unsure of the interaction with more phenolic strains. A great
pleasure to have a ...
Posted in thread: Sub 1.030 beers on 05-03-2015 at 07:51 PM
Getting near 1.025 OG, the beer is going to be super thin regardless of what we do. If you
really want to do a 1.025 beer, imho, you're really just trying to get enough flavor in there
to make it inte...