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Join Date:

04-13-2013

Last Activity:

06-03-2015 12:28 PM

Likes Given: 118

99 Likes on 84 Posts 

    ABOUT ME

  • NH
  • Started with a Mr. Beer kit. After the second brew, I made a change to the third kit. After that, I designed my own recipes. Did three partial mashes, then graduated to all-grain BIAB. I do 2.5 to 3 gallon batches because I enjoy brewing more often and really don't drink more than one beer a day. I enjoy the variety available and being able to pair up the night's drink with the meal.
  • In the middle of my brewing season... Keeping the fermenting chamber full!
  • Dell-Phinium APA, English Pale Ale, Honeydukes ESB
  • Vienna Lager, Helles, Martzen, Traditional Bock, Doppelbock
  • Margarita Visions APA, Kiwi Mango iFruity Wit, Twist of Honey Brown, Scottish Heavy, Pretty Little Ditty Scotch Ale, Parker House Robust Porter, Lotus 1--3 Amber Ale, Spring Zephyr IPA, Vanilla Bourbon Porter, Dark Serenade Irish Red, Oatmeal Stout
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Friendly advice is killing my move to all-grain (advice on setup please)! on 06-03-2015 at 01:30 PM
    Gosh, a lot of people are sure willing to spend you money. I'd start simple. Buy a paint
    strainer bag. Do a 2 1/2 gallon batch in the pot you already have. Chill it like you would your
    extract batch o...

  • Posted in thread: Beersmith Guestinmations on 05-31-2015 at 03:33 PM
    It seems as though your biggest issue is most probably with your estimate of volume. As Hex23
    has indicated above, there are many ways to get a good measurement of the volume both pre-boil
    and post-bo...

  • Posted in thread: Beersmith Guestinmations on 05-30-2015 at 09:08 PM
    When you are looking at issues of efficiency, specific gravity readings mean nothing without
    knowing the volumes involved. You can come out 5 points low, but with a greater volume and
    reach the same m...

  • Posted in thread: Beersmith Guestinmations on 05-30-2015 at 07:45 PM
    It is a mass balance of the extracted materials using the specific gravity as points over 1.000
    (water) and the volumes. Basically, the formula is (specific gravity - 1.000)*1000 * volumeWhen
    you coll...

  • Posted in thread: Beersmith Guestinmations on 05-30-2015 at 03:18 PM
    Something is not quite correct in your measurements -- either volume or gravity. From your mash
    you have collected 28 litres at 59 points gives you 1652 gravity points. Post boil, you have
    24.6 litres...

  • Posted in thread: Help with Scotch Ale on 05-29-2015 at 11:07 PM
    I'd call these "American Scotch Ales" as Scottish brewers neither used smoked malts nor
    caramelised the wort. What they did do, though, was using a fair deal of invert sugars and
    brewers' caramel. Clo...

  • Posted in thread: Help with Scotch Ale on 05-29-2015 at 06:30 PM
    It may be that some of the malts way back had some smoke character to them. I do know that,
    from the bottles I received from a friend who was going to school in Edinburgh, that those with
    a smoke flav...

  • Posted in thread: Help with Scotch Ale on 05-29-2015 at 04:00 PM
    Beechwood or Peat smoked would probably be a bit more in line with tradition.What tradition?
    Greg Noonan and other reports of the recipes from Scotland do not have any smoked malts in them
    at all. The...

  • Posted in thread: Mandarina Bavaria on 05-29-2015 at 01:30 PM
    This is my full hop schedule for the Mandarin Breeze APA based upon a 10 liter batch size. You
    can basically double it for a 5.5 gal batch and it is pretty much spot on. I used just enough
    Apollo at 6...

  • Posted in thread: Help with Scotch Ale on 05-29-2015 at 11:59 AM
    Scotch Ales are one of my favorites. I've made them both ways: with the side reduction and
    'carmelization' and without. IMHO, there is nothing that beats the side reduction. You may be
    able to get clo...

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