Last Activity:08-24-2016 2:30 PM
Likes Given: 68
50 Likes on 38 Posts
Posted in thread: Building a dubbel grain bill - any advice? on 08-17-2016 at 05:09 PM
Try blending mahogany syrup with deep amber syrup. Mahogony on its own is a bit tart, but has
beautiful rummy, raisin and woody flavours coming through. Deep amber syrup has stone fruits
and caramel a...
Posted in thread: Building a dubbel grain bill - any advice? on 08-16-2016 at 04:09 PM
I make my own Candi syrup (using DAP), I enjoy the flavors it gives, but I find it lending less
complexity than commercially available syrups. Its insanely cheaper though, so I use it - and
Posted in thread: the infamous dragon/passion fruit berliner on 08-11-2016 at 02:06 PM
I can weigh in on this one - I've brewed one commercially (320 Gallon Batch)Gose Base - 60/40
Pils/Wheat. OG: 1.045. Mashed @ 153. FG: 1.008 (1968 Yeast)Pre acidified my kettle souring to
4.5 pH using...
Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 07-15-2016 at 02:12 PM
Yeah I did a coffee milkshake a while back. 70% pils, 20% wheat, 10% oats. I think the real
thing is 60% pils, 20% wheat, 10% oats, 10% dextrose, plus enough lactose to raise the OG by
~12 points. Mid...
Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 07-14-2016 at 04:53 PM
Well to be fair milkshake is a boatload of hops AND fruit - plus some vanilla. With all those
solids in the fermenter, I bet the yield is atrocious to boot. So yeah, it's an expensive ass
beer to make...
Posted in thread: What's the point of aroma hops in an aged stout? on 06-12-2016 at 06:30 PM
Lets take EKG as an example...I use it for several beers but lets take my SMASH for our
example. I have brewed it with both just a 60 min addition or 30 min addition and W/WO dry
hopping. I cant reall...
Posted in thread: What's the point of aroma hops in an aged stout? on 06-12-2016 at 03:56 PM
IMHO the whole flavor/aroma categorization of hops is total BS - you get flavor AND aroma from
all hops, depending on how long they boil. Take a beer and split it, where one brew gets hops
at 15 minut...
Posted in thread: Treehouse Brewing Julius Clone on 06-07-2016 at 11:43 PM
Oxygenation of finished beer, is an important factor to control, if the beer will be sitting
around for a while. Generally hoppy beers like this that are consumed fairly fast, are pretty
Posted in thread: PUNGE Clone on 06-07-2016 at 07:44 PM
Protein rests are pretty obsolete with the highly modified/high quality malts we get from
maltsters today - a beta glucan rest might be more beneficial for lower mash viscosity (oats
are high in beta ...
Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 05-30-2016 at 01:21 PM
chlehb: Oat malt will provide similar contributions to head retention and body, but also some
additional flavor you get from its malting process. Flaked products tend to be more flavor
neutral than th...