Last Activity:08-24-2016 1:27 PM
1 Likes on 1 Posts
Posted in thread: Ontario Brewery on 08-22-2016 at 01:25 PM
I second the vote for Kilannan in Owen Sound. Their beers were fantastic and the prices for
tastings/cans were very reasonable given the high quality of their product. Me and a few
friends have been s...
Posted in thread: Hefe base malt options on 08-05-2016 at 01:42 PM
I usually go 60% wheat malt, 20% pils and 20% light munich. Awesome bready/malty flavor with a
touch more color than a strict 60/40 wheat/pils.
Posted in thread: Suggestions for Hefe Improvements on 06-26-2016 at 05:25 PM
I second jwalker, I definitely like some munich in my hefe. I go 60% wheat, 20% pils, 20% light
munich and it always comes out beautifully malty and bready. Also darkens the color just a tad.
Posted in thread: Steam beer vs Dampfbier on 06-07-2016 at 07:37 PM
I made a dampfbier a few years back. It was something like 85% pils, 15% munich I want to say?
.75oz Hallertauer at 60, .25oz Hallertauer at 15, wyeast 3068. It was an interesting batch, I
Posted in thread: Wyeast 1007, do I need to repitch for bottling? on 06-03-2016 at 10:35 PM
Awesome, that's what I was hoping! I had a bad experience with adding yeast at bottling once
and I really wanted to avoid it. Thanks!
Posted in thread: Wyeast 1007, do I need to repitch for bottling? on 06-03-2016 at 06:42 PM
Hello all,I recently made an altbier using wyeast 1007. It spent 5 weeks in primary (forgot
about it) and has spent the last 5 weeks lagering around 35 degrees fahrenheit. I know 1007 is
a poor floccu...
Posted in thread: What's causing this Hefeweizen off-flavor? on 04-19-2016 at 07:45 PM
Has anyone else tried your hefeweizens and noticed the same thing?
Posted in thread: Tripel Recipe Feedback on 03-29-2016 at 07:48 PM
I know this thread is a little bit old, but I just noticed on the wyeast site that they will be
releasing the canadian/belgian ale strain in their spring PC offerings! :mug:
Posted in thread: Chocolate malt suggestions on 03-11-2016 at 05:03 PM
I've never tried cold steeping roasted grains, I've read a deal about it though and it does
sound like an interesting way to eliminate astringency. I've stopped using black patent malt in
my porter be...
Posted in thread: Chocolate malt suggestions on 03-11-2016 at 04:43 PM
Hello all,I've been taking some time mulling over some possible changes to my robust porter
recipe and I came across briess dark chocolate malt. Has anyone used this malt before? If so,
what were your...