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Join Date:

05-21-2009

Last Activity:

02-20-2017 1:21 PM

17 Likes on 13 Posts 

    ABOUT ME

  • wisconsin
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: What are you doing instead of brewing this weekend? on 02-10-2017 at 11:04 PM
    Drinking negra modelo in Cozumel.

  • Posted in thread: Rye Brown Ale on 01-11-2017 at 01:08 PM
    Crystal rye has a pronounced licorice flavor that I do not like. If you like that in beer, go
    ahead either way I might suggest a half pound at the most.

  • Posted in thread: Has anyone successfully gotten rid of a common "grassy" flavor? on 01-03-2017 at 07:04 PM
    I have gotten some bad hops before that were terribly grassy and vegetal. There was some
    Amarillo a while back that was really bad. I ended up throwing them out.

  • Posted in thread: Riwaka Hops on 12-19-2016 at 12:48 PM
    Anyone have a source for Riwaka? I can't seem to find any from the US suppliers. Thanks

  • Posted in thread: Citra Belma glacier IPA on 11-29-2016 at 12:57 AM
    So maybe stick with the big IPA hops for combining with citra. I bought the glacier thinking it
    would be a nice background flavor to combine with some of the "c" hops.

  • Posted in thread: Citra Belma glacier IPA on 11-29-2016 at 12:52 AM
    I have had glacier in a pale ale and gotten a kind of pear flavor with some spicy hoppiness. It
    was good but a little different.

  • Posted in thread: Citra Belma glacier IPA on 11-29-2016 at 12:29 AM
    Anyone ever combine these hops for an IPA. More curious as to how the glacier works for IPA in
    general. Thanks.

  • Posted in thread: 10 gallon lager starter question on 10-29-2016 at 07:34 PM
    Mr malty says you will need 2 packs with a 5.7 liter starter. You will be close if you only
    brew 5 gallons.

  • Posted in thread: Lager Fermenting slow on 10-25-2016 at 10:26 PM
    I would warm it up now while you still have some yeast activity.

  • Posted in thread: Why won't my goat cheese melt? on 10-19-2016 at 01:45 AM
    With conventional cheese making, the starter culture is allowed a longer time to produce lactic
    acid thus lowering the ph. This will cause more calcium to be released with the whey and
    allowing a bett...

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