Last Activity:11-25-2015 11:50 AM
Likes Given: 72
39 Likes on 33 Posts
Posted in thread: Dark English Milds are AMAZING on 11-24-2015 at 05:39 PM
Well I'll be. Just started Sutula's "Mild Ale" from the Classic Styles series the other day. He
lists the average UK dark mild at 43 SRM and some are much darker than that.I spoke with Dave
Posted in thread: First try at a Porter recipe on 10-27-2015 at 04:52 PM
I think Jamil Z. recommends brown malt for a brown porter, but not for a "robust porter". I
don't think brown malt or victory malt is going to add that many non-fermentable sugars. I
would go with may...
Posted in thread: Great Lakes Christmas Ale Clone on 10-26-2015 at 04:14 PM
Acott, you understand that's for 5 US gallons, right? If that's not the issue, Did you get the
honey stirred in well? If the answer is yes to both questions, then you either had some loss of
Posted in thread: 3rd batch and still no good on 10-20-2015 at 03:59 PM
What kind of yeast have you used & are you giving it the best chance to succeed? (i.e.
rehydrating dry yeast or pitching enough liquid yeast, controlling temperature)
Posted in thread: Is the Saison craze out of hand? on 10-19-2015 at 03:30 PM
Like any other trend, some will last, hopefully the good ones, and the rest will "self-deport".
Had a great saison at JAFB Wooster, in Wooster Ohio--was one of their best beers. But you're
Posted in thread: Need to increase AG capacity and need sugggestions on 10-16-2015 at 03:28 PM
You could go all the way down to 1 qt/lb.
Posted in thread: Can you Brew It recipe for Deschutes Mirror Pond Pale Ale on 10-07-2015 at 12:53 PM
I have listened to it, but I wonder if they haven't tweaked the recipe since then. Deschutes
own website suggests that there is some Munich malt used.
Posted in thread: Can you Brew It recipe for Deschutes Mirror Pond Pale Ale on 10-01-2015 at 12:26 AM
Their "homebrew recipe" on their website lists Munich malt. So I'm going to try adding 1/2 lb
of dark munich when I brew it.
Posted in thread: Great Lakes Christmas Ale Clone on 09-21-2015 at 03:57 PM
Stedy, I think the first option is closer to what they making at glbc. I would oven roast some
pale malt over using biscuit, but a darkish crystal malt would probably be good as well.
Posted in thread: Miller Lite (Really Triple Hopped) on 09-18-2015 at 05:29 PM
Alpha-Amylase is an enzyme that breaks down complex sugars in the mash. At room temperature it
works much slower, but it converts carbs to fermentable sugar. It will lower your terminal