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Join Date:

09-30-2013

Last Activity:

03-05-2015 4:22 PM

Likes Given: 34

52 Likes on 33 Posts 

    ABOUT ME

  • IT Business Analyst
  • Phish, Reggae, Bluegrass
  • Male
  • Married
  • Cincinnati
  • Ohio

LATEST ACTIVITY

  • Posted in thread: Grapefruit IPA on 02-26-2015 at 07:50 PM
    You could also use Citra and Mosaic (2:1 ratio)

  • Posted in thread: Contest : Free Beer! (Seriously!) on 02-26-2015 at 04:59 PM
    88

  • Posted in thread: Peanut Butter Chocolate Stout Recipe on 02-21-2015 at 12:17 AM
    I would skip the boil addition and just use the total amount in secondary (blending it with
    boiled water to a tomato soup consistency). THEN: here's the kicker.. Add 1/2 oz of this at
    bottling / keggi...

  • Posted in thread: Just scored 50 lbs of malted grain on 02-21-2015 at 12:09 AM
    Centennial Blonde.

  • Posted in thread: Fresh Squeezed IPA (Deschutes Inspired) on 02-11-2015 at 07:44 PM
    Without dreading through this entire thread...is there an extract equivalent or close for
    this?I did it for you (didn't take that long :cross: ) Page 6, Post #55. It's a partial mash
    but close.

  • Posted in thread: Fresh Squeezed IPA (Deschutes Inspired) on 02-10-2015 at 02:58 AM
    So mosaic only for the flavor addition? A friend of mine loves Fresh Squeezed and begged me to
    clone it since Deschutes does not distribute in Oklahoma.In short, Yes. Mosaic complements
    Citra in more ...

  • Posted in thread: Fresh Squeezed IPA (Deschutes Inspired) on 02-06-2015 at 06:51 PM
    What were the alpha acids for your hops? How about your water profile?I did a direct comparison
    too, used the exact same hop schedule from the first post, and the hop flavor is not the same.
    Mine was ...

  • Posted in thread: critique my peanut butter stout recipe on 01-14-2015 at 04:09 AM
    I think it would be more beneficial to mix the PB2 in hot/boiling water to a tomato soup
    consistency and then add to secondary.

  • Posted in thread: Bursting bottles: Urban Legend or yeah, it can happen? on 01-14-2015 at 04:03 AM
    Here's why it does happen. A lot of first time brewers bottle too early, meaning primary
    fermentation has not completed. Sugar is added, product is bottled, and fermentation continues
    inside the bottl...

  • Posted in thread: Event brewing: what woud you put on 4 taps? on 01-13-2015 at 07:43 PM
    Blonde, British Bitter, IPA, American Stout.

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Fermenting: Wrecked Rye IPA, Mosaic Wheat Bottled/Kegged: Mosaic APA II, Dead Ringer IPA, Oliver's Oil (American Stout), Wait On the Plank Pale Ale, Fresh Squeezed IPA II, Centennial Blonde. Galaxy IIPA, Black IPA, Doubly Fresh Squeezed IPA, Centennial Blonde, RIS, American Amber, Fezziwig's Fizz, Bee Stinger IIPA, Session IPA, Vienna/Galaxy Smash Pale Ale, Fresh Squeezed IPA, Peanut Butter Porter http://phish.servebeer.com
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