Last Activity:01-16-2017 12:28 AM
17 Likes on 13 Posts
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
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...
Posted in thread: Why won't my goat cheese melt? on 10-18-2016 at 01:45 AM
Usually caused by high pH. Too much calcium is retained within the protein matrix causing
strong cross linking of the proteins and restricting the melt.