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  1. O

    Monolith Imperial Oatmeal Stout

    Howd this turn out?
  2. O

    Chocolate Munich?

    Hey! I made a Muncih SMASH with willamite (sp?) and Nottinhams. It turned out great. Now I'm thinking of taking the same but adding some choc malt to the mix. Has anyone done this? If so how'd it go? Also, any ideas on if this would be a good idea, or am I going crazy (possible)? Cheers...
  3. O

    Beer forced through my keg out line

    So I read this and thought "haha, of course it's closed!" BUT, I went and checked just to be sure, and it turns out that the top of the spout wasn't completely screwed on. OMG :confused: Ok, thanks so helping me in my retardedness.
  4. O

    Beer forced through my keg out line

    Hello, I searched for an answer to this issue to no avail so here goes: My beer is kegged and chilled to about 41F. I hooked up the co2 lines and put the pressure at about 9psi. Immediately the beer was being forced through the out line and out of my spout! I removed the out line and let it...
  5. O

    Burnt beer/liqour! What do I do to improve it?

    You can distill alcohol here in WA for a $100 permit. It will also let you sell up to 2L per customer per day. Not bad.
  6. O

    Burnt beer/liqour! What do I do to improve it?

    It's only illegal without a license. Here in WA you can get one for $100!
  7. O

    Seriously? Give me a break with the hops already.

    I think that the hops love stems from all the hipsters and the Sam Adams commercials that advertised a whole 1lb of hops!
  8. O

    normal krausen

    Pics or it didn't happen :D
  9. O

    Belgian Tripel Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone)

    That was a lot of reading! But to summarize: 12.8lbs Pilsner 1.6lbs Munich Malt (2row) 1.6lbsCandy sugar @ 10mins 1.8oz hallertauer mittelfruh (60 mins) .4oz styrian goldings (30 mins) .8 chzech saaz (3 mins) Although when I put that into Beersmith, it says that gives me an IBU of...
  10. O

    SMaSH Yeast Question

    Does a smash need less time on the yeast? I was figuring giving it 4 weeks. Too much?
  11. O

    Seriously? Give me a break with the hops already.

    I also prefer the English/Scottish approach as well. When brewing I don't even go over 25 IBU's but am usually in the 10-15 IBU range. Hops just aren't that great according to my pallet, but hey that leaves more for everyone else! :tank:
  12. O

    SMaSH Yeast Question

    Thanks for the info. I think that I will keep the hops low and get a yeast profile to taste. Cheers! :mug:
  13. O

    Can non-converted Igloo cooler work as a mash tun?

    I made this mash tun from the link above. It was cheap and easy to make and is really easy to use. It keeps temps really well too. Maybe you could get the cooler and then get the parts as you have money to do so, then put it together.:ban:
  14. O

    SMaSH Yeast Question

    I plan on making a smash, and am wondering what yeast to use. Is the point of smash to use neutral yeast to get the full effect of the malt/hop flavor? Will some yeasts impart a terrible flavor? My plan: 10lbs of Munich 10L 1oz Goldings @60 mins comments on the receipe also welcome! :mug:
  15. O

    What does the term SMaSH mean?

    Can you smash with something like chocolate malt, or does it need to be one of the base malts?
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