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05-08-2012

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02-19-2014 10:12 AM

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  • Posted in thread: ESB Conundrum on 01-26-2013 at 09:55 AM
    Thanks for the responses! I think I'll try slimming down the grain bill.Also, I have a
    bar/grill near me that tries to go along with the theme of being a British pub, and I think
    they might have Bass ...

  • Posted in thread: Pale ale dry hopping question, how much is too much? on 01-25-2013 at 12:24 PM
    Forgot to add that whatever weight(s) you use, make sure they weigh more than the total weight
    of the hops you are adding. Seems fairly obvious but I know of some who have overlooked this
    simple pract...

  • Posted in thread: English barleywine recipe feedback on 01-25-2013 at 12:19 PM
    A secondary is unnecessary imo. Just go ahead and bottle it and let it age for several months.
    Since your abv will be quite high, the yeast will have a difficult time consuming the priming
    sugar you'l...

  • Posted in thread: Coffee Stout on 01-25-2013 at 12:15 PM
    The couple of times I added coffee to a stout I was quite pleased with the results. I brewed 2
    cups (16 oz) coffee and let it cool in the freezer until it reached about 70 F. I then added it
    to the bo...

  • Posted in thread: Pale ale dry hopping question, how much is too much? on 01-25-2013 at 12:08 PM
    I once used 2 oz of dry hops in a pale ale and it turned out to be too resinous for my taste.
    Now I usually go with 1 oz for a pale ale and 1.5 oz for an IPA and am pleased with the
    results.As for abs...

  • Posted in thread: ESB Conundrum on 01-25-2013 at 12:10 AM
    The standard for ESB's would probably be Fuller's ESB from England which is widely available in
    the states. Others available from the UK include Wychwood Hobgoblin, Young's Special London
    Ale, Wells B...

  • Posted in thread: IPA hop schedule feedback on 01-22-2013 at 02:51 PM
    Recipe looks good. I like your hop schedule but I'd suggest adding some hops at flameout as
    well. I've never used Galaxy before but I hear good things. As far as Simcoe, I've used it as a
    dry hop and ...

  • Posted in thread: Citrus IPA on 01-22-2013 at 02:46 PM
    The rind of one lemon should do the trick. I'd toss it in with only a couple minutes left in
    the boil as to not extract a harsh bitterness from it. If you want some citrus flavors in the
    beer, citrus ...

  • Posted in thread: Please Review: First attempt at making my own recipe - Black Rye-PA on 01-15-2013 at 08:28 PM
    I recently did a Black Rye IPA with an SRM of 27 and it was plenty dark enough; not brown, but
    black w/ ruby highlights when held to the light as jperry stated. The only thing I would
    question in the ...

  • Posted in thread: Please Review: First attempt at making my own recipe - Black Rye-PA on 01-15-2013 at 06:52 AM
    Recipe looks good. If you don't want a lot of roasted flavors coming through I'd try to use
    Dehusked Carafa III aka Carafa Special III. It doesn't contain the husks from the barley which
    reduces its r...

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