Last Activity:03-01-2014 11:04 PM
Likes Given: 6
Posted in thread: Pumpkin Patch Ale on 02-13-2014 at 03:33 PM
The pumpkin flavor is very subtle. I would say 2.5 - 3. The pumpkin pie spice is a little more
bold and you get it on the back end(along with the flavor of the aroma hop). I think the
Amarillo hop pai...
Posted in thread: canned/processed yeast starter not working!?!? on 01-16-2014 at 03:46 PM
Okay! Thanks for all the input and links. Rehydrated dry yeast for most of my brewing and save
the canned starters for when I want to use liquid yeast. One more quick/generalized question
while we are...
Posted in thread: canned/processed yeast starter not working!?!? on 01-15-2014 at 12:11 PM
Posted in thread: canned/processed yeast starter not working!?!? on 01-15-2014 at 04:42 AM
I think I have a good plan to put in action...process: water in the pint jars, wort in the
quart jars, and sterilize the 64oz jars. rehydrate the yeast in the pint of sterile water and
then pour both ...
Posted in thread: canned/processed yeast starter not working!?!? on 01-15-2014 at 04:34 AM
Thanks for the input! Very valuable! I will start rehydrating the yeast before pouring into the
Posted in thread: canned/processed yeast starter not working!?!? on 01-11-2014 at 05:08 PM
I have an acetaldehyde problem that I am trying to get a handle on. Several of my recent
batches are contaminated and I believe that I am not getting good fermentation. I have been
only rehydrating th...
Posted in thread: Pumpkin Patch Ale on 12-09-2013 at 08:41 PM
This is a very simple recipe but everyone who tries it LOVES IT! I think the Amarillo hop goes
really well with the pumpkin. Bring 3.5-4 gallons of water to a boil and add:- 4 lbs Breiss
golden LME- 3...
Posted in thread: Partial Mash Irish Red on 02-22-2013 at 02:14 AM
Mash at 152-155deg for 60min-4lbs maris otter malt-1lb crystal 20 malt-.5lb dextrin/carapils
malt-.25lb melanoidin malt-.25lb roasted barleybatch sparge at 170deg for 15minbring wort to a
boil and add...
Posted in thread: Black Forest Ale on 11-07-2012 at 12:56 PM
bring 4 gallons water to 172 deg. use 1 gallon to warm up the mash tun. use the other three to
mash at 152deg for 60min:~4 lbs 2-row malt~2lbs munich malt~.5lb crystal 60batch sparge 15min