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Join Date:

09-23-2008

Last Activity:

05-25-2011 10:36 PM

Referrals: 1

    ABOUT ME

  • Columbus, OH
  • Beer,Motorcycles (not simultaneously)
  • Tech Mgr.
  • Shawn Page
  • Industrial
  • The Office
  • Hitchhiker's Guide
  • Honey-Nut Brown
  • Hefeweizen
    Apfelwein
  • Cayenne-Chocolate Stout
    Double IPA
  • Too much...
  • Apfelwein, Cayenne-Chocolate Stout
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Cheerios as ingredient? on 05-26-2011 at 03:14 AM
    i've also attempted to infuse honey nut cheerios into a nut brown ale, thanks to inspiration
    from being present during the brewing of yours last year! we'll see how it comes out, starting
    gravity is 1...

  • Posted in thread: Cheerios as ingredient? on 01-18-2010 at 02:57 AM
    So I went for it... made a Honey Nut Cheerio beer! I ended up going partial mash on this one,
    with a base recipe for a honey nut brown that I found online, and a box of Honey Nut Cheerios
    mashed in. A...

  • Posted in thread: Overattenuation on 12-11-2009 at 01:44 PM
    No specific reason except for absentmindedness, and brewing on a whim. Guess I've got a keg
    full of hoppy hooch :drunk:

  • Posted in thread: Overattenuation on 12-11-2009 at 01:33 PM
    I'll give it a a little bit of time and see how it is. Considering that calculates to 9.5%,
    this beast probably needs a few weeks at least.

  • Posted in thread: Overattenuation on 12-11-2009 at 01:28 PM
    I think its more the yeast than anything. 1056 will dry a beer out pretty good. What was your
    fermentation temp? That yeast will give some fruity/pear esters when fermented warm.Another
    culprit is lac...

  • Posted in thread: Overattenuation on 12-11-2009 at 01:24 PM
    No sugars added, the fermentables were all from the mash. The only post-boil additions were
    yeast and dry-hop. OG was taken in the fermenter about 1 hour after the boil. Come to think of
    it though, I ...

  • Posted in thread: Overattenuation on 12-11-2009 at 04:45 AM
    Mash temp may have done it, I was at about 149 degrees. Well within beta-amylase range.

  • Posted in thread: Overattenuation on 12-11-2009 at 04:32 AM
    Update: It is still young, just under 3 weeks since brew day.

  • Posted in thread: Overattenuation on 12-11-2009 at 04:31 AM
    Got an odd one for you guys. I made a big IPA that dropped from 1.076 to 1.005, way more than I
    anticipated. Recipe was mostly Marris Otter, 2-row, and Pale. Tons of Simcoe and Amarillo, and
    I used 10...

  • Posted in thread: Trivia - What size is this cylinder? on 12-08-2009 at 02:06 AM
    Locally (Columbus, OH), a place called Geer Gas. I think any welding supply store should be
    able to test and certify it.Shop around though, I've heard prices ranging from $11 to $60.

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