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02-27-2012

Last Activity:

01-18-2017 9:31 PM

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  • Posted in thread: Interesting German Brewing PDF on 01-18-2017 at 08:59 PM
    Going back to the "muddy" description of boiled mash water vs yeast/dextrose....Another thing
    to consider is there are more dissolved gases in tap water than just oxygen (CO2, O2, N2, and
    others). If ...

  • Posted in thread: Interesting German Brewing PDF on 01-10-2017 at 03:11 PM
    Looks like Bobby from Brewhardware has a heating element that doesn't require a permanent
    install.https://www.brewhardware.com/product_p/hotrodrtu1500gfci.htmThinking about hooking this
    up to a timed ...

  • Posted in thread: Interesting German Brewing PDF on 01-09-2017 at 07:12 PM
    I could see where one would say that the Yeast/Dextrose method results in a slightly muddy
    taste. I haven't done the boil and chill method, but mine compared to commercial examples is
    what I would con...

  • Posted in thread: Hoppy American Amber or Malty American Pale Ale? on 01-05-2017 at 09:20 PM
    It's really not bitter nor hoppy enough to be a red IPA. You could go with American Amber or
    pale ale, but it sort of straddles the line. If I was entering it in a BJCP competition, I'd
    probably go wi...

  • Posted in thread: Hoppy American Amber or Malty American Pale Ale? on 01-05-2017 at 05:58 PM
    Brewed this beer and like it. Was wanting to enter it in a competition but slightly confused as
    to what category. The closest match to me is a Red IPA, but wondering if anyone else has
    entered this.

  • Posted in thread: Interesting German Brewing PDF on 01-04-2017 at 02:24 PM
    I treat my water overnight with 1 tbsp dry yeast and 1 tbsp white sugar. I don't remember the
    exact number of grams they used, its posted somewhere, just that I measured it and it was about
    a tbsp so ...

  • Posted in thread: How come? on 01-03-2017 at 09:42 PM
    Technically, the CO2 you purchase from homebrew stores, or wherever, isn't 100% pure CO2. I
    believe its 99.5% or 99.9% pure CO2, so in that sense your kegs are oxidizing. Whether or not
    its detrimenta...

  • Posted in thread: Interesting German Brewing PDF on 11-15-2016 at 02:49 PM
    Is underattenuation a characteristic of something I'm doing wrong with LODO?I've had two back
    to back batches finish at 1.018 (English Mild @ 2.6% abv) and 1.028 (Oatmeal Stout @ 4.8 %
    abv).With me no...

  • Posted in thread: Vanilla bourbon porter on 10-31-2016 at 07:24 PM
    Thank you! A lot of test batches went into that beer. Without the bourbon and vanilla it makes
    a great porter on its own, or as a base for a coffee porter.Used that Brown Malt in a Brown
    Porter. It wa...

  • Posted in thread: Interesting German Brewing PDF on 10-26-2016 at 08:48 PM
    Something seems odd here. Your pre boil gravity shouldn't increase with squeezing, right?Both
    gravities were preboil.1.036 by lifting the bag and gravity draining1.045 after draining
    stopped then sque...

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