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Join Date:

05-01-2007

Last Activity:

10-09-2012 10:56 AM

LATEST ACTIVITY

  • Posted in thread: Does this Bitter sound good? on 10-16-2007 at 08:45 PM
    I'd mash at 156/158 because the alcohol is going to be low and you'll want the body. It's very
    close to my bitter recipe from a few months ago. I've gone heavier/more crystal malts and like
    the effect...

  • Posted in thread: What would you do? on 10-11-2007 at 11:20 PM
    I shouldnt have to pay for something that only half works. I am stuck because I cant take the
    lid off to return it because it is still fermenting. What would you do?If you are making beer
    then it work...

  • Posted in thread: Fullers 1845 on 10-05-2007 at 08:59 PM
    Not a lot, probably a BU/GU ratio of .75. It's not terribly bitter. It's very malty though,
    with some sweetness. I love it. Must have more.

  • Posted in thread: Fullers 1845 on 10-04-2007 at 09:25 PM
    Interesting there's no amber or brown malt. I'd figure there'd be a lot of that in there given
    how it tastes. Any thoughts on that?

  • Posted in thread: Fullers 1845 on 10-04-2007 at 05:24 PM
    Does anyone have a recipe for this nectar of the gods? I had a bottle last weekend and fell in
    love with it. I've got to make a batch. Any help is appreciated.

  • Posted in thread: PM in a 10 gallon MLT? on 09-27-2007 at 12:50 PM
    Don't go PM then AG, just go AG. Why waste the time? It's not like it's a required step, plus
    you're going to have a hard time keeping the heat steady in a 10 gallon mash tun with that
    small of a batc...

  • Posted in thread: carbonated in the carboy? on 09-26-2007 at 01:21 AM
    By "It's been in a carboy for about two weeks" I'm guessing that you mean in secondary, as most
    brews don't sit in primary that long with the exception of wheats. This is hilarious.

  • Posted in thread: O2 for both starter and wort? on 09-24-2007 at 07:05 PM
    O2 is needed during the growth phase of both the starter and the wort and is needed even with
    sufficient pitching rates.

  • Posted in thread: Kreusen with a stir plate? on 09-24-2007 at 03:09 PM
    It might be worth noting that the yeast I'm using is not a huge kreusen producer normally
    anyhow so the lack of kreusen on the stirplate is not remarkable. I did get activity within 8
    hours and it's f...

  • Posted in thread: Kreusen with a stir plate? on 09-22-2007 at 07:29 PM
    Yeah it's been going for about 20 hours now and the amount of yeast is amazing. No kreusen but
    tons of yeast.

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