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Join Date:

11-07-2012

Last Activity:

07-04-2013 5:51 PM

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  • Posted in thread: Imperial Night Nookie (stout) on 04-30-2013 at 03:48 PM
    the 9oz Black Patent actually works in this ...I originally was doing 5oz Black Patent with 4oz
    Black Barleybut then decided there was no difference and made a merger haha...

  • Posted in thread: Imperial Night Nookie (stout) on 04-25-2013 at 11:57 PM
    Imperial Night Nookie (stout)Hops:2oz Chinook (60)2oz Chinook (30)1oz Chinook (15)1oz Cascade
    (DH)Grains:9oz Black Patent8oz Crystal 1205oz Chocolate Malt5oz Roasted Barley@ 155' for
    25minutes Boil Si...

  • Posted in thread: Imperial Bastard Stout on 04-23-2013 at 11:41 PM
    any suggestions on boosting the IBUs of this bad boy to about 70+ ?

  • Posted in thread: Chocolate/Coffee Porter (Extract) on 02-16-2013 at 05:57 PM
    This was one of the best porters I have ever put my lips on !I upped the coffee content a
    little in mine~ and enjoyed it ten fold !It was very strong at 1st with the coffee flavor...
    but with any ale....

  • Posted in thread: Chocolate Honey Porter on 01-03-2013 at 05:29 PM
    Roger, it is Delicious !& Richlong , it really depends on how much carbonation you desire in
    your brew.personally for a robust porter like this i shoot for low\medium carbonation~I added
    5/8 cups hone...

  • Posted in thread: Chocolate Honey Porter on 12-11-2012 at 11:28 PM
    Style: Robust Porter Type: Specialty GrainVolume: 5 GallonsColor: 34 SRMChocolate Honey
    PorterIngredients:3.3# Light DME (Briess)3.3# Dark DME (Briess)14oz Chocolate Malt [British]8oz
    Roasted Barley8o...

  • Posted in thread: White Rajah Clone on 11-29-2012 at 04:40 PM
    I am in for some brew comp. ~Ill def. attempt a batch and send out 2 bottles ~NOW THAT I AM
    THINKING ABOUT IT!!I would probably give up one of these usless fingers or toes for a white
    rajah and a lamb...

  • Posted in thread: Nordic Strawbanawi Mead on 11-29-2012 at 12:07 AM
    Sugars from honey and fruits are 100% fermentable, so the only way to get the fermentation to
    stop before the fermentation is finished dry is to either overwhelm the yeast's alcohol
    tolerance (general...

  • Posted in thread: Nordic Strawbanawi Mead on 11-28-2012 at 11:04 PM
    I typically Irish moss (for clarity) on everything ~The Gypsum was just something incorporated
    via reading PAPAZIAN~in his mead section... he used it in every batch!figured it had something
    to do with...

  • Posted in thread: Nordic Strawbanawi Mead on 11-28-2012 at 10:18 PM
    Nordic Stawbanawi Mead:things I will use: 5 gallon batch18# clover honey18# Frozen Strawberries
    (thawed) (all natural) (no extra sucrose)2# Ripe Banana :ban:2# Kiwi1 TBSP (8g) Gypsum1/4 tsp
    Irish Moss...

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