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08-01-2015 4:38 PM

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  • Posted in thread: SMaSH Ideas for Golden Promise? on 08-01-2015 at 03:21 PM
    As a SMaSH with wlp029? I think I would go Willamette, to about 30-35 ibu with 80% of the ibu
    in the last 20 min.

  • Posted in thread: Substitute for ESB Pale Malt (Gambrinus) on 08-01-2015 at 03:11 PM
    ESB is a higher dextrine malt like mild malt, flavor wise its solid UK type flavor. MO will be
    very close. Maybe mash just a wee higher to get some dextrines in the final product

  • Posted in thread: Riddle me this on 07-31-2015 at 11:57 AM
    How high abv? Good chance you used some very stressed out yeast. Oxidation may cause copper
    penny like flavors, too, but if the other beers fine I am going with yeast issues. Sit on em a
    bit longer, s...

  • Posted in thread: Gigayeast Sour Cherry Funk GY150 on 07-25-2015 at 01:48 PM
    I think that is a newer strain. It is not on their webpage, but my lhbs received their order
    sheet and this along with tart cherry brett were in red, that usually means new on their order
    forms.I pitc...

  • Posted in thread: 100% Brett beers, starter info please on 07-24-2015 at 12:21 PM
    Lochristi will be a slow starter no matter what when you make a beer with that one. A few
    sources suggest hybrid or lager pitch rates, so a good sized starter helps. With Lochristi i
    would would under...

  • Posted in thread: Kolsch or Cream Ale? on 07-24-2015 at 12:11 PM
    I have seen a few here do it at 60 days, but that is still a pretty long time for a 1bbl
    brewery to have a tankbtied up. Even if the op is only mildly popular, 2 1/2 bbl kegs go pretty
    fast.Might be a...

  • Posted in thread: Gabf 2015 on 07-22-2015 at 12:26 PM
    Wtf is on Wed night this year. The big complex might be open, I drive by it a few times a week.
    Breweries almost never open on time though. Open or not, spend some time in the RiNo
    neighborhood! River...

  • Posted in thread: what to do with Cascades from 2011? on 07-18-2015 at 04:29 PM
    Those are pretty old. You could open them up, place them in paper bags someplace warm for
    another 6-12 months and use them for lambic hops!

  • Posted in thread: good 20-30 gallon fermenters for bulk aging sours? on 07-18-2015 at 04:18 PM
    Vittles vault 80 holds 22 gal. A speidel 120L holds a bbl, but it is pricey. I use those
    plastic tubs you have pictured, they actually hold closer to 17 gal if you are just doing bulk

  • Posted in thread: Blending Wine and Sour Beer on 07-05-2015 at 02:17 PM
    I am working with must in clean and sour beers currently, but have never used already fermented
    wine. My theory is it will be closer to wine bbl aged flavors, probably similar to a fresh wine
    bbl, esp...


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