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Join Date:

06-27-2012

Last Activity:

07-29-2016 4:40 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Ryan
  • Belgian Tripel, Belgian Dark Strong
  • Vienna Lager, Maibock
  • Porter (S-05), Porter (S-04), Brown Ale, Traditional Mead
  • Male
  • Single
  • Buffalo
  • New York

LATEST ACTIVITY

  • 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
    really enjo...

  • 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...

  • Posted in thread: Tripel Recipe Feedback on 03-10-2016 at 05:27 PM
    One thing to consider is your yeast strain, I'm pretty sure that the Wyeast 3864
    Canadian/Belgian Ale is part of their private collection line and I don't think it's currently
    available. Maybe they'll...

  • Posted in thread: Input on hefewiezen/American wheat on 02-08-2016 at 05:08 PM
    I'll have to give it a try, it'll be my first attempt at growing yeast from dregs so I think
    it'll be a good test of my sterile technique. Any idea what kind of temperature range this
    yeast works well...

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