Last Activity:06-03-2014 10:45 PM
Posted in thread: Southern Gem NZPA on 05-02-2013 at 09:16 PM
The beer turned out well. I used a Briess pale ale as a base with small amounts of Carapils,
C20, toasted pale, and wheat. I dry-hopped with 4 ounces of Pacific Gem. I definitely agree
with the dark b...
Posted in thread: Southern Gem NZPA on 03-14-2013 at 06:47 PM
This is an old thread, but I'm curious if you can tell me what to expect for flavor and aroma
from pacific gem. I've read about melon and earthy notes. I've got a single hop ipa in the
fermenter w pac...
Posted in thread: Disappointed in Hop Flavor on 01-24-2012 at 11:40 AM
I would also recommend making multiple dry hop additions. A rep for Bell's made a vague comment
about Two-Hearted having a specific multiple addition dry hop schedule to get what they wanted
out of Ce...
Posted in thread: melanoiden malt vs. munich malt on 12-24-2011 at 12:32 PM
As it has been explained to me, melanoidins, formed as a result of the Maillard reaction (think
bread crust), are best extracted from malt especially kilned malts (Vienna, Munich, victory,
Posted in thread: No vigorous boil in Belgians? on 12-08-2011 at 12:15 PM
So, John McDonald, founder and owner of Boulevard gave a presentation last night here in St.
Louis. Among many interesting stories and tidbits, he mentioned visiting Westmalle and meeting
their head b...
Posted in thread: Belgian Chocolate Coffee Stout? on 11-16-2011 at 10:33 PM
So, here's what I'm planning:A Belgian stout with a milder roast component, aged on roasted
cocoa nibs in the secondary, then blended w cold pressed coffee at bottling time. I know this
is going to be...
Posted in thread: Where does that distinct malty date/grape flavor come from? on 10-24-2011 at 07:44 PM
Hi. New guy here who's been lurking for too long without posting.I want to capture that intense
sweet dark fruit quality that many dark Belgian ales have, but I can't seem to figure it out.