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08-16-2015 1:49 AM

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  • Posted in thread: Experience with Full Pint Malt on 09-11-2015 at 03:58 AM
    I'm pretty pleased with it...and the beer has been well received. Not quite 100% as I used a
    pinch of acid malt and a pinch of oats for body. It's quite pale....almost pilsner-esque, and
    has a cracker...

  • Posted in thread: Experience with Full Pint Malt on 08-04-2015 at 08:21 AM
    Blonde ale fermenting away.

  • Posted in thread: Experience with Full Pint Malt on 08-02-2015 at 07:16 PM
    Who's used it, what did you use it for, what are your thoughts on it?Edit: I'm specifically
    referring to 2-row pale base malt, not any specialty malts made with it (though I'd like to
    hear about that ...

  • Posted in thread: Low ABV brew. on 04-17-2013 at 03:31 PM
    You could also go the opposite direction. Instead of trying to add more body to a small beer,
    just roll with the low gravity and brew something like a table saison.

  • Posted in thread: Mashing in decreasing range of temperature on 04-17-2013 at 03:10 PM
    I'm not an expert, but I see two potential problems right off the bat:1)If you start too high
    (160-ish) you run the risk of denaturing beta amlyase before you fall into the range at which
    it will be a...

  • Posted in thread: Opinions on yeast and water profile for Biere de Garde? on 05-16-2012 at 03:25 AM
    Sorry to resurrect the thread, but this is the only search result I can find for anybody
    culturing Cuvée des Jonquilles yeast up from a bottle. To the OP, did you ever end up using
    that yeast?

  • Posted in thread: Should I finish my Lager with an Ale yeast? on 02-18-2012 at 08:17 PM
    You're only at ~60% apparent attenuation (if my math is right), so you might just pitch some
    re-hydrated dry lager yeast. Saflager 34/70 is pretty hardy, though I've never pushed it as
    high gravity as...

  • Posted in thread: Critique Rye Pale Ale Recipe on 01-23-2012 at 10:36 PM
    I agree on the crystal. Either add more or drop it. 2% won't do much. Otherwise it looks
    tasty....honey malt is absolutely *wonderful* in rye beers, IMO.

  • Posted in thread: What does Belgian Pale Malt taste/smell like? on 01-23-2012 at 09:57 PM
    Which maltster? I've used MFB pale quite a bit but not Castle.

  • Posted in thread: Toastiness is a blonde BdG? on 01-23-2012 at 09:38 PM
    I have a vial of WLP 515 that I plan on using for a blonde BdG (not a clone, but something
    along the lines of Les Bière Des Sans Culottes). I want to accentuate the toastiness of French
    malt without a...

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