Last Activity:12-06-2013 2:24 PM
Likes Given: 3
Posted in thread: Saison w. ginger and lemongrass on 04-20-2013 at 06:53 PM
I recently brewed a pale ale with fresh lemongrass and ginger. I used about 1 oz. each at
flameout (in a tea ball), then dry hopped with about another oz. each (after boiling) for about
a week. Awesom...
Posted in thread: Style Question on 03-26-2013 at 10:30 PM
I'm thinking about submitting one of my brews to a contest in a couple of weeks and I'm unsure
about the category. I brewed what is basically an IPA (along the lines of Lagunitas Sumpin'
Posted in thread: How much lemongrass in a wheat beer? on 01-21-2013 at 07:38 PM
Just put .75 oz lemongrass & .75 oz ginger at flameout (actually 1 min in boil). This is in an
IPA, may add more in fermenter if needed. Also thought about some Thai chilies. Thoughts?
Posted in thread: Bottling with Lactose on 10-26-2012 at 01:19 AM
Thanks y'all - I think tho that I want it pretty sweet so I'm going to try the lactose 12 oz...
no splenda & I might try brown sugar again after more research and lots of stirring...
Posted in thread: Bottling with Lactose on 10-24-2012 at 02:46 AM
Ok, I've read a ton of threads & my head is starting to spin. Can someone just cut to the chase
& please answer the following questions?I brewed a Oatmeal Stout about 12 days ago, and just
took a grav...
Posted in thread: Grain Mill on 07-14-2012 at 01:38 PM
Ha ha - it's funny because we have a chest freezer that she bought when our kids were born to
store extra breast milk :) & now I use it exclusively for fermenting/lagering. I don't know if
I can con h...
Posted in thread: Grain Mill on 07-14-2012 at 01:11 PM
SWMBO is looking to get a "flour mill" to grind flour for making some sort of homemade
nutragrain bars or something. Of course I'm thinking maybe this would work for grinding my
grain for brewing. Are...
Posted in thread: Bee Cave Brewery Kölsch on 04-17-2012 at 05:28 PM
This may have already been discussed in this thread, so I apologize... but... I brewed this 2
weeks ago, and I plan to bottle. Should I crash cool the carboy for a week before I bottle?
Posted in thread: Priming temp question on 04-16-2012 at 08:51 PM
I went with the calculator, using 52 deg- the highest ferm temp... We'll see what happens. It
ended up being a little less that what I usually use so I think im going to be ok. Thanks for
Posted in thread: Priming temp question on 04-15-2012 at 03:01 PM
When figuring amount of priming sugar, I need to factor in the temperature. My question is:
what temperature do I use? I am ready to bottle my bock. I fermented at 52 deg, lagered at 33,
but will brin...