Last Activity:02-27-2015 11:17 PM
Likes Given: 51
41 Likes on 31 Posts
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 diagnoses...feedback? 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