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Join Date:

07-30-2013

Last Activity:

08-26-2014 3:08 PM

Likes Given: 48

44 Likes on 38 Posts 

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  • Posted in thread: A modern English IPA on 08-26-2014 at 07:51 PM
    Just as a side note, I normally use optic or halcyon when making a AIPA as its pretty similar
    to US 2 row. I have gone for Golden promise this time because I wanted to take advantage of the
    top qualit...

  • Posted in thread: A modern English IPA on 08-26-2014 at 07:48 PM
    Thanks for the excellent input guys, its really useful stuff. What I am taking from your
    comments is;Drop the 1 min addition and bolster flavour additionsDrop or reduce the Admiral so
    it doesn't overp...

  • Posted in thread: A modern English IPA on 08-25-2014 at 06:29 PM
    Are you looking for ingredients sourced from Britain, or British in style? The White Labs yeast
    might mess you up, if the former (although who knows, might have been cultured from British
    "parents").T...

  • Posted in thread: A modern English IPA on 08-25-2014 at 06:23 PM
    I'd be tempted to up the ratio of 60L crystal to caramalt but keeping under 10% for the two. I
    think you'll get a better balance of flavours.Haven't used any of the hops you mention,
    although just bou...

  • Posted in thread: A modern English IPA on 08-25-2014 at 03:17 PM
    I thought I would post this here because I don't normally get much response in the recipe
    forum.I want to make an English IPA. I want to use 100% British ingredients but I want it to be
    able to give a...

  • Posted in thread: Experience with Poland spring in a stout? on 07-24-2014 at 06:55 PM
    looking at the water report for PS is very low minerals generally and not far off reverse
    osmosis water.Typical nestle pretending passing of RO water as "mineral water" lolAnyway, you
    will want a har...

  • Posted in thread: All my beers finish around 1.008-1.010 on 07-19-2014 at 03:03 PM
    A 151-153 mash temperature is on the lower end of the mash range. Mashing at this temperature
    will generally produce a more fermentable wort and hence a lower gravity.The other
    consideration is the gr...

  • Posted in thread: Time on the cake on 07-01-2014 at 07:28 PM
    Thanks for the input guys. What I am piecing together from this is that extended time on the
    cake;-Has detriment on flavour-Produces a "cake" flavour that some like and some
    dislike-Doesn't necessaril...

  • Posted in thread: Time on the cake on 06-30-2014 at 08:37 PM
    I was lucky enough to visit the Dark Star brewery this weekend. The tour is very informative
    and there is the opportunity not only to drink excellent beer but also to talk with the very
    knowledgeable ...

  • Posted in thread: Is fast cooling wort necessary? on 06-27-2014 at 08:59 AM
    It preserves hop aroma, promotes cold break formation and prevents the reformation of DMS. It
    also limits the chance of bacterial infection although I think that this is over stressed. It
    is important...

FORUM SIGNATURE
Bottled : 182O's stout, Rye IPA (Columbus, Centennial & Summit) , Optic/Simcoe SMaSH, Tropical wheat Fermenter is empty Reading: New Brewing lager beer, G.J. Noonan
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