Last Activity:03-26-2015 6:56 PM
Age:41 years old
Likes Given: 6
5 Likes on 5 Posts
Posted in thread: Moor revival ale clone? on 03-05-2015 at 08:55 PM
I've collected a lot of infos about this fine beer and even contacted the brewery. They are
really kind and generous about the ingredients they use in their beer but pretty silent about
Posted in thread: Irish Curragh Ale on 01-17-2015 at 02:21 PM
So, how does it taste? And how many IBUs?
Posted in thread: Worthington White Shield Clone on 12-13-2014 at 06:25 PM
I've been too busy to brew it this fall but I'm getting my hands on the ingredients and
planning to brew it during christmas time. I'll let you know for sure.
Posted in thread: ESB recipe advice on 08-17-2014 at 05:34 PM
I don't know. Maybe it's the temp and/or lenght of steeping that brought an oaky or astringent
taste, maybe it's the caramelly flavor of the extract mixed with the crystal taste that feels
like that, ...
Posted in thread: ESB recipe advice on 08-04-2014 at 04:46 PM
If you finally used Goldings or East Kent Goldings, I'd dry hop 1 oz for 7 days with that.
That's what I do with my ESB and the aroma is wonderful. You don't need more than that, it's
not an IPA ;-)
Posted in thread: New Brewer from Gatineau, Qc, Canada! on 07-29-2014 at 03:24 AM
J'habite en Montérégie, juste à Côté de Chambly.Je sais pas s'il y a beaucoup de québécois ici.
En tous cas, ils sont discrets.
Posted in thread: New Brewer from Gatineau, Qc, Canada! on 07-28-2014 at 07:03 PM
Welcome/Bienvenue.Also from Qc, I brew all-grain and sometimes partial mash when I need a
Posted in thread: Naturally Carbonating in Keg on 07-22-2014 at 12:24 AM
It would be the same as over-carbing your bottles: you don't do that. There are a few good
threads about natural carbonation in a keg on this forum. Most guys use 1/2 the sugar they
would use for bott...
Posted in thread: Naturally Carbonating in Keg on 07-19-2014 at 05:05 PM
It doesn't "lose" carbonation. In fact there is less pressure as CO2 contracts at low
temperature. Bring it back at room temp and the high pressure comes back.Yes, it's like
conditionning in a bottle....
Posted in thread: SMaSH recipe for extract on 07-19-2014 at 02:39 AM
There are still starches in Crystal malts but way less than in base malts: the lighter the
Crystal is, the more starches remains. But Crystals contribute more to the flavor than to the
sugar content, ...