Last Activity:01-25-2015 12:41 PM
Likes Given: 26
97 Likes on 81 Posts
Posted in thread: 34/70 for Maibock on 01-24-2015 at 05:12 AM
No, active ferment. I would start at 50-55 and slowly ramp down over several days.That's pretty
different from fermenting in the high 30s...after "several days" the beer is prolly done and
you are eff...
Posted in thread: Stormin' Norman Schwarzbier on 12-31-2014 at 02:01 AM
Haven't made a Schwarz for quite-some-time but am gonna give this one a go this weekend. This
was a very successful competition beer for me back in the day but I see a lot of things I would
Posted in thread: Fat Czech Pilsner on 12-31-2014 at 01:47 AM
Hey sorry I missed your question; I have not been on the forum in a long while. My water
profile for pilsners is always very soft; RO water with perhaps a bit of calcium chloride.
Posted in thread: Best commercial Octoberfest? on 09-20-2014 at 05:31 AM
Brewed 60 HL of my recipe at a local brewery back in July; should be released within the next
two weeks. Weyermann pils as the base with a blend of another five crystal malts. H. Tradition
for hops. H...
Posted in thread: Lagering Profile on 04-15-2014 at 03:06 PM
I'm pretty new to brewing lagers but after visiting a local micro brewery I'm trying a
different fermentation schedule. Pitch at 50 and raise temp 1 degree every day for 10 days,
hold at 60 for a coup...
Posted in thread: First competition results on 04-13-2014 at 01:05 PM
I just got the score sheets from my very first homebrew competition. I entered a Saison into
the Amber Waves of Grain event in NY. I didn't win any awards, but I scored a 31. It did get
advanced to a ...
Posted in thread: Am I a homebrewer? NO! on 04-13-2014 at 01:01 PM
I believe it's "Lighten up, Francis." ;)I'm not a huge fan of the term "homebrewer" myself but
I don't get all bent out of shape about it. I often just use the term "amateur brewer."
Posted in thread: Lager Yeast Long Lag-TIme on 04-09-2014 at 03:28 PM
I always advise new lager brewers to use dry yeast. Cheap and easy to pitch enough cells. Be
sure to rehydrate as per manufacturer's product sheet instructions.
Posted in thread: Evil Goat of Ainpoekish (5C Doppelbock) on 04-02-2014 at 12:12 AM
Osagedr, I had a question on the recipe formulation itself. I see that you use a small
percentage of Pils as a secondary base malt to the Munich. Is this just for the added diastatic
power? I am plann...
Posted in thread: HomeBrewTalk 2014 Big Giveaway on 03-30-2014 at 03:28 PM
Can't remember if I entered already. If I didn't, this is my entry ;)