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05-06-2016 6:08 AM

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54 Likes on 39 Posts 


  • Lebanon Area Fermenters (LAF)
  • All grain, electric 10 gallon system. 2 coolers and 15 gallon penrose, single pump fly sparge setup.
  • German Pils, Azacca bomb, Saison
  • Pre-sour Sours
  • wut?
  • Brett Saison (cork & cage)
  • Belgian Pale, Apollo/Citra/Eureka DIPA, Coffee Stout, Partigyle Mild, Dubbel, Blackberry Mead, Cyser
  • Male
  • In a Relationship
  • Lebanon
  • PA


  • Posted in thread: 100% Brett fermentation in a kettle soured beer on 05-06-2016 at 03:30 AM
    The two issues I see are a) underpitching and b) low pH. I just made a kettle soured berliner
    weisse-ish beer, and pulled off some of the souring wort halfway through the process (I went
    for 2 days) i...

  • Posted in thread: Suggestions for using hops just ordered on 05-04-2016 at 02:20 PM
    Citra and Apollo are awesome hops together. I've got a hop bill for a session IPA that I scaled
    up to a standard American IPA using Citra, Apollo, and Eureka that was excellent. Both of those
    hops go ...

  • Posted in thread: Lactobacillus plantarum on 05-04-2016 at 02:49 AM
    Sorry to revive the thread a bit, but figured I'd input my limited experience with this
    strain.I've got a 10 gallon split batch that was kettle soured with the swanson veggie capsules
    sitting in ferme...

  • Posted in thread: Questions on a local stout recipe on 04-13-2016 at 03:45 PM
    DME and LME will both provide fermentables, so not having DME isn't a big deal.The biggest
    benefit of DME is it's longer shelf life. I agree 3lb roast barley is a lot....but since you're
    already on yo...

  • Posted in thread: My hops inventory on 04-10-2016 at 09:38 PM
    Buy yourself a case of Bud Light. Open the whole case, and drop 3 pellets of each hop variety
    into individual bottles. Re-cap them, then let them sit for about 3-4 days before chucking them
    into the f...

  • Posted in thread: Hoppy American Wheat Ale Recipe Critique on 02-12-2016 at 10:21 PM
    I don't have any experience with ringwood directly, but once you see active fermentation
    slowing down let it free rise. Don't be afraid to go into the low 70s if need be. The majority
    of ester product...

  • Posted in thread: Hoppy American Wheat Ale Recipe Critique on 02-12-2016 at 04:51 PM
    Recipe looks good to me. Eureka is a cool hop.As for the Diacetyl, make sure you're slowly
    ramping the temperature up leading up to the end of fermentation and keep it there for a few
    days. It should ...

  • Posted in thread: White Labs Yeast Vault on 02-12-2016 at 12:56 AM
    I have been on the list for Funky Cider. Come on, we can do it! :mug:On my way to a friend's
    house tonight who specializes in cider. About 2 years ago he had a pineapple cider get cross
    contaminated w...

  • Posted in thread: White Labs Yeast Vault on 02-11-2016 at 05:17 PM
    Just placed a pre-order for WLP564 Leewenhoek Saison Blend, WLP616 Funky Cider Blend, and
    WLP693 Lactobacillus plantarum.Let's do this!

  • Posted in thread: Roasted Grain: Beginning AND End of Mash on 02-11-2016 at 04:17 PM
    I've turned to all late mash additions for my Stouts and Porters. I tend to get more of a
    smoothed out roast character since I started doing this.Late dark malt additions is a method
    that's really try...

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