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02-14-2016 9:00 PM

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  • Posted in thread: Anyone ever use carapils as 10% of a recipe? on 01-24-2016 at 10:17 PM
    For perspective, Founders uses 10% Carapils in their Centennial IPA recipe. So I think you're

  • Posted in thread: Imperial stout malt bill - what do you think? on 01-20-2016 at 05:55 PM
    If you want a creamy mouthfeel definitely substitute caramunich for the corn. I would also mash
    very hot and shoot for an FG closer to 1.030-1.035. With so much roast, you will get a nice
    balance full...

  • Posted in thread: Imperial stout malt bill - what do you think? on 01-20-2016 at 05:08 PM
    It would help to know what OG/FG you're shooting for - 10% Roasted malt isn't too much if you
    have some sweetness to balance it...something that crystal malts do well (not so much
    carapils). With the ...

  • Posted in thread: Significant gravity drop with Lacto?? on 12-12-2015 at 01:21 PM
    White Labs lacto cultures are notorious for being contaminated with yeast. It's happened in my
    brewery twice (both with Brevis, different vials/brews several months apart). Now we plate out
    the vials ...

  • Posted in thread: BFM √225 Inspired Saison on 12-04-2015 at 03:55 AM
    We plated out the slurry from this beer and all we found was brett. Growing it up and pitching
    it into a beer for the primary yielded a very fruity beer that wasn't what I would describe as
    acidic - n...

  • Posted in thread: It's a long shot, but seeking info on a Mexican Cake clone on 11-18-2015 at 05:33 PM
    Mind posting your info?

  • Posted in thread: Hill Famstead Abner Clone on 11-10-2015 at 03:15 PM
    Awesome find! For being someone who is notoriously conservative with recipe information, he
    definitely spills a few beans in the blog. When I'm reading it for when he says he uses 70 lb
    for 220 gallon...

  • Posted in thread: Brewing with Juniper Berries question on 10-22-2015 at 01:12 AM
    No, they macerate them with sugar - then add them into the 'secondary' fermenter along with a
    dry hop (presumably after primary fermentation has occurred). The newly introduced sugar from
    the juniper/...

  • Posted in thread: English IPA with West Yorkshire Ale 1469 on 05-11-2015 at 02:03 PM
    That recipe won gold at GABF in the pro-am category - it's solid.What are you mashing this beer
    at? Those attenuation numbers are really just guidelines, by manipulating your mashing profile,

  • Posted in thread: Westbrook IPA on 04-24-2015 at 08:40 PM
    I doubt the 20 IBU is measured - they are likely not including the isomerization of their WP
    hops in their IBU number. For some reason brewing software doesn't think end of boil additions
    contribute a...

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