Last Activity:01-28-2013 7:10 AM
3 Likes on 2 Posts
Posted in thread: carafa special I/II/III on 09-29-2011 at 11:28 AM
Use them to obtain color and some roasty notes, but they do not impart the bitter astringency
of roast barley. This is due to the fact that the husks have been removed from the grain. I use
it to add ...
Posted in thread: My Keezer - Collar Build on 09-01-2011 at 10:58 AM
How well does your lid seal to the collar? Did you have any trouble aligning the lid hinges,
etc. to ensure that the lid closed well on the wooden collar? Additionally, did you add some
sort of weathe...
Posted in thread: So, you are at a non-craft beer place... What do you order? on 08-10-2011 at 01:21 AM
:mug:Stop being so pompous and have a Highlife.:mug:This.
Posted in thread: Football Season Savings! -Coupon on 08-07-2011 at 02:29 PM
Can I have one, please?
Posted in thread: Repitching on Yeast Cake (Twice) on 07-27-2011 at 12:29 PM
Good info in the links posted. I now realize that I really have been doing everything wrong.
Please don't tell my yeast. They may decide to stop producing good beer. Cheers :mug::mug:
Posted in thread: Repitching on Yeast Cake (Twice) on 07-25-2011 at 09:49 PM
I've done it! I have simply pitched atop a yeast cake for a third fermentation. I didn't "wash"
the yeast or anything.It was awesome!
Posted in thread: How to use up some crystal 60 on 07-24-2011 at 11:10 PM
Isn't 60L Caramel/Crystal like the most used specialty grain on the planet? . . . :pJust saying
. . . pretty sure that you can use that in virtually any style sans a hefe or something light
Posted in thread: Pumpkin Ale....the start?? on 07-23-2011 at 05:30 PM
Below is the recipe I used last Wednesday. I used 4 cans (60 oz, total) of canned Pumpkin in
the mash. Previously, I had baked the pumpkin on a baking sheet at 350 for about 40 minutes.
The mash was h...
Posted in thread: High carb Hefe report on 07-23-2011 at 11:54 AM
Did you prime with corn sugar or DME? How much?
Posted in thread: Advice - Pre-Hopped LME on 07-21-2011 at 06:45 PM
Perfect info . . . thanks.
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