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Join Date:

06-24-2009

Last Activity:

04-26-2015 11:49 PM

Likes Given: 3

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    ABOUT ME

  • Nova Scotia
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LATEST ACTIVITY

  • 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
    purpose.Thanks.

  • 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
    Cheers!

  • Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 10-17-2014 at 10:08 AM
    The candi syrup manufacturers are secretive about the process because it's extremely simple.
    The source of nitrogen or amino acids you use makes a big difference in the flavor, though.Real
    Belgian can...

  • Posted in thread: Does anyone here cold brew? What's your process? on 08-10-2014 at 11:52 AM
    Grinding at home. Using a "grinder" with a blade.I checked the batch I started yesterday
    evening, it's still kind of watery. I'll check it again this evening and again in the morning.

  • Posted in thread: Does anyone here cold brew? What's your process? on 08-10-2014 at 10:46 AM
    How much coffee are you using and what kind of roast?Maybe I'm not leaving it long enough (12
    hours) and it's in the fridge the whole time. My attempts so far have been watery.

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