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09-28-2016 6:55 AM

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  • Portland, OR
  • RIS, standard stout, BVIP, Cider, Berliner Weisse, Doppelbock, Saison with 3711, Saison with 3724, Sour Apple, Belgian Pale Ale, BDSA, Pale Ale with homegrown Cascade hops, Pils, Rice Wine, Fig beer, Applewine, Roggenbier, Hefeweizen
  • Standard Stout
  • Male
  • Married


  • Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 09-28-2016 at 04:33 AM
    Ok I've made a ton of this wine. I now have questions:1. I soak, then steam sweet rice. Cool
    and then put in jar to ferment. How long? I usually go a month.2. This is like syrup. It's
    sweet and thick....

  • Posted in thread: Belgian season yeast question on 09-28-2016 at 03:38 AM
    Its something like 83% 6-row, 12 % flaked rye and 9 oz of turbinado sugar. It is a recipe from
    byo but I went with another yeast based on what was available. I was wondering if it will have
    an issue w...

  • Posted in thread: Liquor laws. Whats up with that? on 09-27-2016 at 05:32 AM
    When I lived in East Texas, Jasper to be exact, about 20 years ago it was a dry county. There
    were liquor stores feet from the county line on all roads out of the county selling to everyone
    from the "...

  • Posted in thread: Adding molasses or Belgian candi sugar in secondary on 09-26-2016 at 03:12 AM
    Just be careful with molasses. A little goes a long way.It will ferment, but not fully.4-6oz
    would give a hint of flavor to moderate, 8oz would be strong.

  • Posted in thread: beer recipe American IPA on 09-26-2016 at 12:43 AM
    Drop the Cara Gold 120 too.Perhaps 10% Munich or Vienna and 90% pale malt for grist.Not sure
    where you are saying:Boil 20 min at 60 degrees C, 10 min at 66 C, 20 min for 68C, 10 min 72
    CThat would be ...

  • Posted in thread: Hop ratios for a hop bomb on 09-26-2016 at 12:21 AM
    If the harvest just happened then I presume you are correct with them being last year's hops. I
    don't know how fast hops travel to NZ, but presumably it's not immediate.Thanks for the tips,
    gives me s...

  • Posted in thread: Hop ratios for a hop bomb on 09-25-2016 at 10:57 PM
    Lower your mash temp for a drier finish first and see what happens. I'll bet the bitterness and
    hops shine more. That looks like the bigger issue. Aim for 65-66 C. Next, try upping your
    hopstand amoun...

  • Posted in thread: Hop ratios for a hop bomb on 09-25-2016 at 08:50 PM
    There are a lot of factors that will effect your perceived bitterness and how prominent the
    hops are.Sweet beer, low sulfate levels/high chloride levels, old/stale hops will all decrease
    perception of...

  • Posted in thread: Hop ratios for a hop bomb on 09-25-2016 at 04:32 AM
    We need more information to help. A full recipe would be helpful.Malt bill, mash temp, OG/FG,
    water composition, freshness of hops, yeast, temperature of fermentation and hopstand would all
    have effec...

  • Posted in thread: OG -> FG = ABV Math on 09-24-2016 at 05:15 PM
    I hope it isn't too late to jump in on this math discussion.;)Well, you are adding to a thread
    that is 7 years old.