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10-30-2014 5:17 AM

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  • Special Bitter, Fizzy Yellow Beer
  • Oktoberfest
  • Bier de Garde, Munich Helles
  • Male
  • Married
  • Omaha
  • NE


  • Posted in thread: Oktoberfest recipe critique requested on 10-24-2014 at 04:28 AM
    Here's what I have for this year's batch:70% Pilsner17% Vienna Malt13% Munich MaltBittering
    addition of Magnum, and a 30 minute Tettnang addition for 27 IBU. Using Wyeast Munich Lager
    (2308 ).OG: 1.05...

  • Posted in thread: Bier de Garde Yeast - German Ale? on 08-22-2014 at 12:44 AM
    The lagering is finally starting to pay off. I tried it in early July, and it had a little bit
    of a bite to it - but it has finally become much more smooth after lagering the last 3 months.
    I'll do th...

  • Posted in thread: Brown Ale Recipe Changes on 08-22-2014 at 12:37 AM
    Thanks for the input. Here's where I currently am with the grainbill and hops - 12 gallons post
    boil18.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.90 % 1.00 lb Biscuit Malt (23.0 SRM)
    Grain 4.49 %...

  • Posted in thread: Brown Ale Recipe Changes on 08-20-2014 at 11:15 PM
    I'm surprised you cut the brown malt I find it gives some nice roast flavor without going to
    porter/stout territory.Honestly, the last time I made this was my first and only time using
    brown malt, I a...

  • Posted in thread: Brown Ale Recipe Changes on 08-19-2014 at 11:44 PM
    I use wyeast 1450 for more mouthfeel. This has made a huge difference in body for me. I have
    tried several strains including some British strains and it made the difference for me. Made a
    batch yester...

  • Posted in thread: Brown Ale Recipe Changes on 08-19-2014 at 11:41 PM
    i find pale chocolate to, in some ways, be less roasty than brown malt, which has a very
    forward and sharp toasty note.I had not heard this- interesting. Perhaps I'll have to reassess
    dropping the br...

  • Posted in thread: Brown Ale Recipe Changes on 08-18-2014 at 11:38 PM
    We were looking for a little more roasty flavor. However, for the sake of being scientific
    about it, adjusting one variable at a time might make sense. Priority #1 is more body.

  • Posted in thread: Brown Ale Recipe Changes on 08-16-2014 at 04:58 PM
    Brewing buddy and I made a really nice English Brown last year, loosely based on Newcastle
    Brown (the kind in the cans, not the spoiled crap that shows up in the clear bottles). I wanted
    to provide ou...

  • Posted in thread: White Coffee Stout recipe on 08-13-2014 at 12:10 AM
    Oats in the mash might add a nice creamy mouthfeel that would enhance the lactose.

  • Posted in thread: Oktoberfest Beer on 08-10-2014 at 03:05 AM
    For what it's worth, in the new 2014 BJCP guidelines, they've split it into Märzen (the old
    style of Oktoberfest) and Festbier (the paler golden beer they serve in Bavaria now).Cool. I
    hadn't heard th...

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