Last Activity:11-21-2014 11:55 AM
Likes Given: 9
20 Likes on 18 Posts
Posted in thread: Thoughts on recipe on 11-22-2014 at 11:49 PM
I say do it anyway ya want, looks like a great beer. Hell Amarillo can make any beer good. One
of my favorites hops!
Posted in thread: Ten fidy on 11-14-2014 at 12:31 AM
I actually brewed an imperial based loosely off a recipe I found of this beer. Actually won a
small competition with it for best in style. Mine was mega boozy tasting before it got a bit of
age on it....
Posted in thread: First beer (with recipe) on 11-12-2014 at 08:58 PM
With 3068, don't ferment it too warm, that yeast is very very very aggressive! If you can hold
it at 68F you will get a nice combo of banana/clove. I made a mistake of fermenting that yeast
to warm on...
Posted in thread: Cider stuck at 1.006 for a week on 11-12-2014 at 08:49 PM
All I can say here is, Nottingham is a very well attenuating yeast, I'd say its definitely done
fermenting if you hit that low a gravity. You may even pushed it passed the projected
attenuation that D...
Posted in thread: Man, I love Apfelwein on 11-12-2014 at 07:30 PM
Yes I bottle still, I have carbbed some as well and really enjoyed it. But when I hit the taps
its always for beer.
Posted in thread: Man, I love Apfelwein on 11-11-2014 at 10:47 PM
Had a few bottles of this aging for a year and a half, pulled one out the other day and I will
say A-FREAKIN-MAZING! This mellows out soooo nice after aging, no sharp taste and super smooth.
Posted in thread: lager/pilsner recipe wanted on 09-20-2014 at 10:30 PM
that actually seems pretty decent. when you say 5 oz in final 30 does that mean 5 oz @30? also,
when fermenting ive seen numerous ways for the lagering phase being done timewise. how long is
Posted in thread: lager/pilsner recipe wanted on 09-13-2014 at 04:34 AM
Nothing too fancy with Lagunitas Pils when you look at their website, probably 11ish lbs of
pilsner malt, and maybe some dextrine malt per 5ish gal recipe, ounce of saaz for bitter at
90min, then anot...
Posted in thread: I Quit Smoking on 09-13-2014 at 03:16 AM
Anyone noticed that former smokers seem to be able to smell smokers better than non smokers do?
I havent smoked in practically 10 years and can smell thw slightest amount of cigarette smoke
Posted in thread: Belgian Golden Strong... Where from here? on 04-16-2014 at 10:40 PM
I like to do similar beers like this myself, most Belgian yeasts attenuate very well. If you
mashed low and long 147-150F it should dry out well...however some saison yeast would ferment a
rock down t...