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Join Date:

08-17-2010

Last Activity:

08-19-2015 4:23 PM

Age:

35 years old

Birthday:

11/2/1979

4 Likes on 4 Posts 

    ABOUT ME

  • http://www.paradoxbeerlab.com/
  • Soccer,camping,mountain biking,and brewing beer of course....
  • Professional Brewer
  • Russell Carpenter
  • Classic Rock
  • Pulp Fiction, Spaceballs, Robin Hood: Men in Tights
  • CSI, CSI: NY, House, NCIS, NCIS: LA
  • Clive Cussler and James Rollins novels
  • Seacoast Homebrew Club
  • Imperial Stout
  • Grapefruit IPA w/ Cascade and CentennialrnPre-souring wort with L. brevis and L. delbrueckii
  • Mosaic Belgian BlondrnMosaic Belgian Blond w/ Brettanomyces bruxellensis
  • None..... :(
  • Male
  • Married
  • Dover
  • New Hampshire

LATEST ACTIVITY

  • Posted in thread: Imperial Pilsner on 07-15-2015 at 01:32 AM
    I would say that hallertauer would work great in this recipe. Just shoot for the same IBUs.
    Maybe 60 and 20 minute additions with 2/3 of the IBUs coming from the 60 minute addition.

  • Posted in thread: Brett Lambicus on 07-14-2015 at 01:41 AM
    Mashing high is normally suited better for sour beers where you add some Lacto or Pedio.
    Brettanomyces doesn't really go for the real complex sugars like the bacteria do. I think a
    good idea would be ...

  • Posted in thread: questions as I plan my first sour on 07-14-2015 at 01:22 AM
    I think if you pour off most of the liquid in the vial then you should get rid of all the
    liquid associated with gluten. Even if you pitched all of the vial in, you are diluting the
    liquid in the vial...

  • Posted in thread: Yeast starter for Hefe on 07-14-2015 at 01:13 AM
    They recommend around 30% of headspace in the fermentor for that yeast and the WLP300 (which I
    think is the same). It definitely needs all of that headspace and then some. :) We brewed a
    Roggenbier at...

  • Posted in thread: new yeast date for starter on 07-14-2015 at 01:08 AM
    I would say that what you have from the 2.5 liter starter would be fine. I've used yeast that
    was well over 6 months old by making a starter to "wake it up". That yeast is a beast, so it
    should be jus...

  • Posted in thread: adding fresh wort to a fermenting beer on 06-28-2015 at 02:23 PM
    I wouldn't worry too much about the temp control of a small mash. Smoked malt is actually
    pretty high in diastatic power, so the mini-mash of 1 pound of grain would be done in 15-20
    mins (even large m...

  • Posted in thread: questions regarding direct fire 1bbl brewery on 05-21-2015 at 10:57 PM
    It looks like the thickness of the steel is 0.9 mm. Not very thick, IMO, but it should work.
    Most brew kettles are only a maximum of 3-4 mm thick on the bottom. I think they would be fine
    with that bu...

  • Posted in thread: Slam Dunkelweizen on 04-27-2015 at 01:09 AM
    2.5 kg Best Malz Wheat1.5 kg Best Malz Munich1.0 kg Best Malz Pilsner0.30 kg Briess Caramel
    40L0.10 kg Carafa II0.10 kg Briess Chocolate malt25 g Hallertauer Mittelfruh (4.8% AA) (60
    mins)Wyeast 3068T...

  • Posted in thread: Overboard - Golden Stout w/ Rum, Cacao Nibs, Coffee and Oak on 04-27-2015 at 12:54 AM
    I've had good success with uncracked espresso beans added to the primary fermentor for about 7
    days. I did a coffee IPA using just columbus. The whole coffee beans don't add any color. I
    also did an I...

  • Posted in thread: Overboard - Golden Stout w/ Rum, Cacao Nibs, Coffee and Oak on 04-27-2015 at 12:18 AM
    I've had good success with uncracked espresso beans added to the primary fermentor for about 7
    days. I did a coffee IPA using just columbus. The whole coffee beans don't add any color. I
    also did an I...

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http://www.paradoxbeerlab.com/ Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. - Dave Barry
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