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02-27-2015 11:17 PM

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  • Posted in thread: A Tribute to Hunahpu on 11-06-2014 at 05:35 PM
    With a beer this big, I would lend more towards force carbonation. If you are going to
    naturally carbonate with bottles, you should definitely re-yeast your beer to better ensure
    they carbonate fully.

  • Posted in thread: Destiny, Enamel Stripper DIPA on 10-12-2014 at 06:13 AM
    I just gotta say - that name rocks!The recipe looks great too! Let us know how it turns out

  • Posted in thread: Toppling Goliath pseudoSue - Can you clone it? on 10-06-2014 at 05:39 AM
    you should definitely do a side by side! They can be very eye opening

  • Posted in thread: Help Wanted: Boneyard RPM IPA Clone Recipe on 09-29-2014 at 04:43 PM
    yeah and there's no sugar in it...

  • Posted in thread: Toppling Goliath pseudoSue - Can you clone it? on 08-29-2014 at 01:16 AM
    I actually like sosus over sue! Too bad these guys won't even give a hint on how they hop that
    one either (they never replied to my email at least)

  • Posted in thread: recipe on 06-07-2014 at 10:41 AM
    Personally I would double that dry hop! At least...On a separate note - that hop schedule is
    busy as hell. What are you expecting to get from .5oz of cascade at 20 minutes? Why do FWH? Why
    have 2 bitt...

  • Posted in thread: 100% Brett IPA - FG still high on 06-03-2014 at 04:20 AM
    Yeah sounds like an underpitch - how long did you let your starter go for?

  • Posted in thread: Looking for a clone recipe for Detour DIPA from Uinta Brewing on 05-31-2014 at 06:09 AM
    You should try emailing the brewer. They've done a couple CYBI episodes for the Brewing Network
    if I recall, so it seems like they are pretty open about their recipes. Worth a shot!

  • Posted in thread: Westbrook IPA on 05-23-2014 at 10:34 AM
    Oh snap! Great info!!Maybe someone could degas a sample so we can get a FG? And knowing its
    6.8% ABV we can figure out the OG to shoot for?

  • Posted in thread: FunkWerks Tropic King Saison on 05-20-2014 at 05:43 AM
    Is 3711 really their yeast? Cuz with that mash schedule I have a hard time believing it stops
    at 1.007 - that yeast is insane and eats all the sugars

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