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Join Date:

05-08-2007

Last Activity:

02-14-2016 4:46 PM

Likes Given: 7

72 Likes on 49 Posts 

    ABOUT ME

  • Azacca-Citra-Chinook IPA, Dunkelweizen, Oak-Smoke Beer
  • Flanders Red
  • Helles, Club Made Me Do It Gruit (w/ rose hips and heather), Thundersnow (English Barleywine)
  • Autonomy (Dubbel)
  • ....
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Questions after first sample of Sour Beer on 01-10-2016 at 04:40 PM
    Well, it's been almost a year and I tasted it again. The beer has defintely developed more
    sourness, but clean lactic, not acetic, and some brett funk. That seemingly vinegar note is
    either gone or si...

  • Posted in thread: Volume Problem (aka not enough beer) on 12-04-2015 at 08:22 PM
    Hi All, I'm still having this issue volume issue. I consistently end up with 4.5gal of wort
    going into the fermenter . My guess is that beersmith is just not accounting for some type of
    equipment loss...

  • Posted in thread: Dunkelweizen (kinda) on 12-04-2015 at 08:01 PM
    For a more authentic dunkel, reduce the crystal malts and add 1/4 pound of midnight wheat or
    caraffe. Both of these will add color with a lot of flavor impact, and what you get from them
    will be good,...

  • Posted in thread: First Belgian Dark Strong - Please help! on 12-03-2015 at 06:31 PM
    For what it is worth, I would use Rochefort (wyeast 1762/WLP540) for an Oaked belgian. It gives
    a nice dried fruit, but not too much banana, without the peppery phenol you get from the
    Westmalle strai...

  • Posted in thread: Is this a ridiculous hop schedule? on 12-02-2015 at 06:15 PM
    Think I'm a little confused about something. What is the difference of the flame out hop
    addition and the steeping hop addition? I thought you added the hops at flame out, let them
    "steep" until the w...

  • Posted in thread: IPA SimArillo - Critique please on 12-01-2015 at 02:19 PM
    By moving the 20 min to 0, that would cut my IBU's down to 55 versus 68. Out of curiosity, what
    is everyone's ideal IBU's for IPA's?Meh. Calculated IBUs are pretty approximate. My wort boils
    at 199 an...

  • Posted in thread: IPA SimArillo - Critique please on 12-01-2015 at 02:11 PM
    By moving the 20 min to 0, that would cut my IBU's down to 55 versus 68. Out of curiosity, what
    is everyone's ideal IBU's for IPA's?Meh. Calculated IBUs are pretty approximate. My wort boils
    at 199 an...

  • Posted in thread: Aging in Kegs - Is it sealed well? on 11-30-2015 at 11:36 PM
    If you add a new strain to the beer at packaging, be aware that it may ferment sugars that the
    original strain was unable to ferment. In that condition, I would be cautious about priming
    sugar amounts...

  • Posted in thread: IPA SimArillo - Critique please on 11-30-2015 at 11:22 PM
    I love those two hops together, however, for an IPA, I would probably double the hops and add a
    big hop dry hop addition. My next IPA will have about 6 oz. dry hops and 6 oz. in the kettle--I
    do 5 gal...

  • Posted in thread: Tripel now has strange flavor on 11-23-2015 at 05:11 PM
    Hold on a second ~ it could therefore be your yeast has some blended brett in it.Sounds like it
    happens to a lot of his beers, though.

FORUM SIGNATURE
Note that the following is frequently months out of date: Taps: Citra, Azacca, Chinook Stout; Session dark belgian Fermenting: What's Hoppin'in IPA (v2.1) Conditioning: Flanders Red Brewing Soon:
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