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17 Likes on 12 Posts
Posted in thread: What Exactly Is Happening Here? on 01-07-2016 at 05:45 AM
This keg just kicked the other day and I'm convinced the "off" flavor had to do with the
hops.Maybe old or oxidized hops in your case? They can throw off a musty or cheesy smell
sometimes. They could ...
Posted in thread: What Exactly Is Happening Here? on 12-16-2015 at 02:08 AM
I could possibly try that next time. The beer is well out of the bad phase now so I can't at
the moment. But one thing that I have noticed is that when it's in that bad phase the first
pour is always ...
Posted in thread: What Exactly Is Happening Here? on 12-15-2015 at 07:15 PM
So I've sat with a few beers for a few months now since the original thread. The Scottish 60/-
I mentioned in the original post has (which I still have on tap) has cleaned up beautifully now
in the ke...
Posted in thread: Hallertau Necessary for Orval Clone? on 12-08-2015 at 06:32 PM
Posted in thread: Hallertau Necessary for Orval Clone? on 12-07-2015 at 11:42 PM
I am going to attempt an orval clone using the Brewing Classic Styles recipe and I have
everything except Hallertau hops, which every Orval clobe recipe I've seen calls for, for
Posted in thread: First Sour Question - American Sour Brown on 11-26-2015 at 04:53 AM
I've read of people saying they get some Brett funkyness with all-brett beers. My experience is
there is zero, and I have done quite a few all-brett beers. It acts as a different yeast and
Posted in thread: Two BJCP Beers From One Wort on 11-26-2015 at 04:12 AM
Nice. I think it would be fun to see a long list of things people can think up.Here's
one:Kolsch and Helles by simply split-batching the the yeast.
Posted in thread: Two BJCP Beers From One Wort on 11-26-2015 at 04:01 AM
Hey folks,Many of us have limited time to brew, but enjoy trying to make many different styles
of beer, both for enjoyment and competition.What split-batch variations on the same wort can
you think up...
Posted in thread: First Sour Question - American Sour Brown on 11-26-2015 at 03:14 AM
Make sure it has soured before you boil it. Taste it to see.Brett is not really going to give
you much if it is not used in conjunction with a sacc yeast. So you could just use a regular
yeast with th...
Posted in thread: First Sour Question - American Sour Brown on 11-25-2015 at 07:14 PM
Could be interesting but like you said, it might be missing some complexity. I think it's
worthy of an experiment though. I'm assuming you're going to use tart cherry concentrate. I've
never used the ...