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10-22-2014 7:31 AM

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  • roselle
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  • Posted in thread: Oaked Belgian Quad w/Sour Cherries on 07-04-2014 at 07:29 AM
    Very interested in how this turned out. How many pounds of sour cherries did you use? Were they
    frozen/thawed/fresh/dried? How did the beer turn out? Anything you would change if you brewed
    it again?

  • Posted in thread: Petrus Aged Pale Recipe? on 06-23-2014 at 11:06 PM
    I just remembered this last week and bought some grains to make a sour that is (not looking at
    recipe) about 85 % pils 5% munich 5 % Special B 2.5% german wheat and 2.5% aromatic. Looking
    for a slight...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 05-10-2014 at 10:40 PM
    Yep, concur.I'm planning on finally brewing a batch of this wondrous beer in the next week or
    two. I'm ashamed to say that I've been planning to brew it for the last two years but due to
    unexpected ha...

  • Posted in thread: Lemon-Lime Hefe Weizen on 04-12-2014 at 10:52 PM
    Ok WOW, #1 thread in the wheat section, I am sold! Wasn't so keen on the limeade addition when
    I first read this a few months back but since it is being added during fermentation I'm sure
    it's aOK. Ha...

  • Posted in thread: Group Buy in Chicago #8 on 05-19-2013 at 02:59 PM
    Will be heading out soon, also. :D

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 05-12-2013 at 01:34 PM
    Good to hear. I've got some I purchased almost a year ago for this recipe that I still have not
    brewed yet! Very soon though, just brewed a tripel with this yeast that is one of my best

  • Posted in thread: Group Buy in Chicago #8 on 05-01-2013 at 06:29 AM
    paid! I also have a some hops from previous buys that I can trade around with. I haven't even
    broken into some of them from the last buy yet, I will look around and post up what I have
    extras of

  • Posted in thread: very little carbonation, but has head on 12-13-2012 at 05:55 AM
    Sounds like you've only had the beer kegged for about a week or so? I usually set my guage to
    about 18-24 psi for about a week and then drop it down to 10-14 and it takes 2-3 weeks on
    average for the ...

  • Posted in thread: Aging a Belgian Triple on 12-09-2012 at 08:54 PM
    Yeah, it'll be just as great as if you had aged it in the fridge, if not better because the
    yeast will be more active at the higher temperature.

  • Posted in thread: Consistently low on my mash temps (Beersmith) on 11-29-2012 at 08:22 PM
    I'm having similiar issues with my coolor. I use a Coleman 70qt extreme cooler as a mash tun.
    Today I made a Maibock with 15# of grain and, after preheating the cooler with 4 gal of water
    for 20 min, ...

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