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01-26-2015 1:13 AM


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  • bluegrass, folk, singer/songwriter, blues
  • Hubby and I made mead in our dorm rooms while we were still dating - it was awful. Attempted a braggot soon after getting married - similarly awful - boiled (!) patent malt with a lot of honey and some random expired hops on sale. Horrifying. Started extract brewing doing partial boils and topping off in a 6gal carboy, then racking to the 5gal carboy that lives in the springhouse (stays pretty cool year round.) So far: 2 utterly failed stouts, 3 Scottish ales (1 spiced), Irish draft ale, newcastle brown clone, an Oktoberfest/biere de garde hybrid of deliciousness, Belgian strong dark (a recipe accident, in which hubby threw my roasted barley for stout into his strong golden ale), mystery hopped pale ale. rnOn to all-grain now, 2 BIAB in a cooler (I know), 1 stovetop BIAB, now using cooler MLT with a braid and a batch sparge, super simple but effective.
  • cherry sour
  • Brett saison, hoppy brown ale
  • Saison on plums
  • Dry hopped pale ale w/mystery hops from a friend, dry cider, sweet cider, sparkling dry cider, 3 vintages of huckleberry wine, session strength saison, Belgian wit brewed w/funky saison yeast, Saison d'Carcass (first all grain, mashed in a game bag), Wee heavy, IPA brewed with my brother (his 1st homebrew!), apple wit, schwarzbier, strong golden ale, Scottish 90 (3 versions, plain, gingery & spiced), sahti, red rye ale, oatmeal stout, rhubarb wine, chocolate milk raspberry stout (little bro's brew), dandelion wine, ginger cider, oaked stout, dry-hopped amber, orange-vanilla stout, dunkel (buddy's 1st homebrew, on my rig), rauchbier, CDA (w/my bro, do we see a theme emerging?), gulden draak clone, spruce tips amber rye, triple tripel, strawberry rhubarb wine, dandelion wine 2, oatmeal raspberry stout (w/my brother's girlfriend), cider x 2, apple wit #2, barley wine (wedding gift), Citra IPA, cherry wine, apple saison #3, (dad's) cherry wine #2, dry hopped saison, strong dark ale, huck wine, sparkling rhubarb wine, raspberry cider, oaked saison on persimmons
  • Current: wild cider rnKicked: tamma nokka (mare's lips) sahti 2, oaked wheat stout (you know, like oatmeal stout), oktoberfest, kitchen sink pale ale, ESB, wee heavy, Hoppy HefeRyeZen, Surly Cynic saison clone, GraduSaison, Marzen, American wheat, Bomb Squad brown ale, pale mild, Citra IPA, Chinook IPA, SMASH pale, Sorachi IPA, Bavarian hefeweizen, 2x straight up saison. Dumped: chocolate porter, baby diaper
  • Female
  • Married
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  • Posted in thread: Restarting Woes on 07-04-2011 at 09:55 PM
    Could it be osmotic shock?Too much sugar = too much pressure on yeast cell walls = unhappy
    yeast.Water it down a little, repitch with plenty of nutrient & energizer, keep oxygenating.
    Recently had to ...

  • Posted in thread: Do I have stalled fermentation? on 07-04-2011 at 09:35 PM
    One of the strains of Saison yeast, I forget which one, is infamous for taking forever. I had
    one fermentation that took forever but finally finished at 1.008. Patience, warmth & rousing =
    good combo....

  • Posted in thread: Spitballing a summer-drinking recipe... on 07-04-2011 at 09:18 PM
    No thoughts, never put honey malt in a recipe of my own (think I may have used it in a kit?)
    Question though: why mixing pilsner and pale malt? Just cuz it's what you have on hand? I sub
    pale for pils...

  • Posted in thread: wheat beer w/ mullberries? on 07-04-2011 at 09:02 PM
    I think 1 to 1.5 lb of fruit per gallon is usually good. I freeze the fruit first, which makes
    it easier to smush and should kill most critters. Or you can heat the fruit with some water to
    165 (paste...

  • Posted in thread: Highly Hopping a Wheat Beer -- Do It? on 06-19-2011 at 05:58 PM
    That sounds pretty good. You don't necessarily have to use a hefe yeast either. There's a local
    brewery that does a pretty-well-hopped-for-wheat beer with a lager yeast and it's quite nice.
    You could ...

  • Posted in thread: Grassy/Soil Flavor from 3711? on 06-19-2011 at 05:37 PM
    Grassy sounds like hops to me. Never gotten that flavor from 3711. Did you dry hop at all? How
    old were your hops? I have heard but not experienced that pellet hops are more likely to create
    those sor...

  • Posted in thread: BDSA - help with candi syrup additions on 06-19-2011 at 05:18 PM
    Typically I add sugars at the very end of the boil, just long enough for them to dissolve. This
    is less of an issue when you're adding dark sugar to a dark beer with the intention of it
    adding a caram...

  • Posted in thread: I need help calculating percent of alcohol on 05-17-2011 at 02:19 AM
    Just average it out...1 gal @ 1.1 + 1qt @ 1.055= 1.091 starting gravity of your blended
    product. So just run your calculator with OG 1.091 and FG .0995 and you got it. You don't even
    need to know the ...

  • Posted in thread: Getting a Taste for Belgians on 04-24-2011 at 07:08 PM
    Maybe you could do your favorite amber, but use Saaz or some kind of Goldings instead of
    American citrusy hops, & a Belgian yeast. Wyeast Ardennes is one of my favorite yeasts of all
    time...described ...

  • Posted in thread: how to make munich malt??? on 03-11-2011 at 07:33 PM
    Does Munich maybe have something to do with how long they let the endosperm grow in malting,
    and whether they kiln it wet or dry? I also don't know if it's a 2-row or a 6-row.