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Join Date:

09-11-2011

Last Activity:

08-31-2015 7:49 PM

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171 Likes on 161 Posts 

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  • 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
    something betw...

  • 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
    carbonati...

  • 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
    responses that...

  • 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
    matter. Bu...

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Quote: Originally Posted by Revvy View Post ...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end. "Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot." "Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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