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  • Posted in thread: Wyeast 3864 on 04-14-2016 at 02:05 PM
    Does anyone here still have any 3864 stored away somewhere?FYI it's back on in the April - June
    2016 private collection! I just ordered one. :ban:

  • Posted in thread: raw wheat cereal mash, need saccharification rest for that portion? on 02-11-2016 at 06:23 PM
    When you add your cereal mash to the main mash the enzymes in the pils will break down the
    gelatinized starches into fermentable sugars.I wonder what kind of rest time I'll need or does
    it even matter...

  • Posted in thread: raw wheat cereal mash, need saccharification rest for that portion? on 02-11-2016 at 05:38 PM
    Hi everyone, I'm about to embark on a lambic project.I normally brew full volume BIAB and I'm
    piecing together a possible hybrid cereal / BIAB mash schedule.Grain bill: 35% raw wheat, 65%
    pilsner malt...

  • Posted in thread: Doppelbock SMaSH with Dark Munich on 04-10-2015 at 02:21 PM
    Hey everyone, how to you think a Doppelbock with 100% Best Malz Dark Munich would turn out?I'm
    concerned it wouldn't be malty enough. Do you think that's unfounded?I brewed a Munich Dunkel
    with 75% of...

  • Posted in thread: Making candi sugar with date and beet sugars? on 03-23-2015 at 07:50 PM
    Hi, I'm wondering if you've tried this. I have some dates drying right now for this

  • Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 03-13-2015 at 09:17 AM
    I am thinking to add 1lb of dates sugar to it. That would bring in some really nice notes.^^^
    This.I think that's what we're missing here. I mean this candi syrup is great but I think
    adding date suga...

  • Posted in thread: Danby Chill and Tap temperature probe location? on 11-24-2014 at 06:13 PM
    Hi guys, will this fit two ball lock cornies plus 5lb CO2?

  • Posted in thread: Red X Malt on 11-19-2014 at 08:00 PM
    I don't think it tastes quite as malty as a 100% Munich beer IMHO.I totally agree with this.

  • Posted in thread: Red X Malt on 11-06-2014 at 05:53 PM
    Well, according to the executive of Bestmalz, RedX is just a blend of Melanoidin and Munich
    malt, in other words, you cannot brew a smash with RedX. Cheers, PhilippSource? Iany idea on
    the proportions...

  • Posted in thread: BrewsBySmith 2 stage Fermentation Temperature Controller Giveaway! on 10-23-2014 at 04:00 PM

On tap: Redemption RIS, Oatmeal Stout, Conan APA, Ordinary Bitter, Cerveza Mas Fria Fermenting: Dartmouth Pilsner