Last Activity:08-31-2015 7:49 PM
Likes Given: 207
171 Likes on 161 Posts
Posted in thread: Habanero Strong Ale on 08-30-2015 at 06:41 PM
Reading about the habanero being a bit citrusy and playing well in American IPAs I'm switching
gears from a Serrano strong ale with earthy hops to one with citrusy hops. I'm considering
Posted in thread: ESB Blues on 08-26-2015 at 02:27 AM
Disappointing to say the least. Hopefully it mellows a bit with time as the first one did.
Posted in thread: ESB Blues on 08-26-2015 at 12:26 AM
Looking at some causes of astringency it would seem pH would be the greater possibility.I try
to target middle of the road pH in case anything is off or a mistake is made.Maybe I ought to
buy some pH ...
Posted in thread: ESB Blues on 08-26-2015 at 12:17 AM
It does come across as mildly harsh. I wouldn't say it was overbearing.
Posted in thread: ESB Blues on 08-25-2015 at 11:22 PM
I brewed a revised ESB with Lyle's Golden Syrup as it was in a clone recipe I had seen for Old
Speckled Hen, my favorite by far.Being very anxious I shaved a few days off of conditioning and
Posted in thread: British Base Grains on 08-20-2015 at 03:45 AM
Holy smokes Batman! I've asked this question on a British forum with 60-something views and no
responses (they do seem to brew mostly kits there in their defense)! It was only due to no
Posted in thread: British Base Grains on 08-20-2015 at 01:34 AM
Maris Otter is well known and what I use when making an ESB (I use Crisp). But I also see
several grains by Fawcett, including MO (which is preferred?), Pearl, Optic, and Halcyon. Are
these special to...
Posted in thread: Mash Temp & OG/FG on 08-19-2015 at 04:43 PM
I'm curious as what point it does begin to change it.
Posted in thread: Mash Temp & OG/FG on 08-19-2015 at 02:08 PM
How does 1* F change the fermentability of the wort? As an example let's say I brew a beer that
had an OG of 1.050 and FG of 1.010 that was mashed at 152*. How much would changing the mash
temp by 1 o...
Posted in thread: Two Starter Questions... on 08-19-2015 at 01:53 PM
1) I can't say for sure, but I do. If nothing else it helps keep the yeast from forming a bit
of a harder sediment. But I don't decant.2) I kept mine in the dark. I would think that it does