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12-21-2014 9:06 AM

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  • Posted in thread: Brazos Bock on 12-18-2014 at 05:52 PM
    I have a Brazos Bock fermenting now that I used 34/70 slurry. I'll also report back on my
    results. Brewed it last week so it will be awhile though!

  • Posted in thread: Apple cider to carbonate beer? on 12-16-2014 at 12:34 PM
    And don't forget to factor in your new volume, much easier to just prime with apple juice
    concentrate. One can per five gallonsYou still have to do the math. to this link a can of
    Apple Juice Concen...

  • Posted in thread: Apple cider to carbonate beer? on 12-16-2014 at 02:39 AM
    Not a definite answer but I would guess that you would have to look at the sugar content of the
    Cider and then compare that to just using priming sugar.Using Northern Brewers Priming
    Calculator say ...

  • Posted in thread: Cover to bring to a boil? on 12-16-2014 at 02:23 AM
    When I cover my pot to help with the boil I set my temperature alarm to 210. That way, I can do
    other tasks without worrying about boil over.

  • Posted in thread: Beer magazine on 12-15-2014 at 03:49 PM
    Do you have a link for the magazine website? Googling did not produce anything.

  • Posted in thread: Coming up with your own? on 12-15-2014 at 06:01 AM
    It is also helpful to use programs like Brewer's Friend (I use this) or Beersmith. They are
    helpful with formulating recipes to get an idea of OG, IBU's, SRM, BU/GU ratio etc. Brewer's
    Friend will als...

  • Posted in thread: Oyster Stout on 12-14-2014 at 05:46 PM
    So, the oysters have been boiled fifteen minutes... do you eat them while chilling the beer?I
    would recommend getting extra oysters to eat instead of eating the boiled ones. The hops make
    the oysters ...

  • Posted in thread: Oyster Stout on 12-14-2014 at 04:28 PM
    I brewed this recipe over the summer. Good beer but I did not detect any briny /salty
    flavors.Used Fresh Oysters. This recipe is from the March Zymurgy issue.

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 12-14-2014 at 02:10 PM
    What would I get if I used 5% rolled oats for mouthfeel instead of mashing high, replaced the
    table sugar with amber Belgian candi and pitched Belle Saison yeast (because I have the candi
    and Belle Sa...

  • Posted in thread: Styles that can be both Ales and Lagers on 12-13-2014 at 10:48 PM
    Look into Belgian Ales and German/Czech Lagers.Both use a lot of the same grains and hops. For
    the Belgian Ale you would add the Candi Sugar to the fermenter and maybe dry hop the Lager to
    give it a l...


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