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08-24-2014 8:53 PM

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  • Posted in thread: Belgian Golden Strong... Where from here? on 04-16-2014 at 09:40 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...

  • Posted in thread: new member from New Brunswick Canada on 04-07-2014 at 02:11 PM
    Welcome Tim! There are some great home brew clubs in NB.

  • Posted in thread: Pitching too cold then having to heat up? on 04-07-2014 at 01:59 PM
    Well for what its worth. An old German rule of thumb. Your pitch temperature, and your ferment
    temps should equal 30. So if you pitch at 12C and ferment at 18C, your yeast will do very well
    as it does...

  • Posted in thread: Month Old Lager Yeast Starter on 04-03-2014 at 01:54 PM
    Well I'm no expert, but I'd say warm it back up to room temps, and drop it on your stir plate
    and step it up another 500ml with your dme, and then do that again after another 12 hours. I
    suspect you w...

  • Posted in thread: Differences Between Wyeast London ESb and Wlp002? on 03-29-2014 at 11:20 PM
    Well I make a starter for both brands typically, of course WL for sure as there is no nutrient
    pack. The way I look at it, if I'm putting that much time into making my beer, I'm putting some
    extra tim...

  • Posted in thread: Victory malt, biscuit malt, etc, & a key word... on 03-27-2014 at 12:46 PM
    Grab a copy of Jamil Zainasheff and John Palmer's "Brewing Classic Styles" sometime. He has a
    table of all malts and how they are produced. Gives you good ideas of possible substitutions
    and a basic u...

  • Posted in thread: What's up with the IPA fad? on 03-26-2014 at 01:08 PM
    I love IPA's, but above all, I friggin love beer of just about any style. There are a few out
    there I could live without, but each has their own likes/dislikes.Something I learned when I
    started homeb...

  • Posted in thread: Belgian Pilsner Malt on 03-25-2014 at 03:32 PM
    I think you'll be fine, lots of pilsners are fermented with ale yeast, lots of Belgian ales
    also are mostly pilsner malts. I expect you'll be fine. Key to pilsner is a 90 minute boil is
    all to drive o...

  • Posted in thread: oaking, bourboning, and dry hopping my 1st barleywine on 03-24-2014 at 02:12 PM
    My mouth watered thinking about this beer! :PI personally avoid dry hopping for more than 7
    days, you can get an earthy/grassy flavor from them if they sit for long durations. So if you
    are just looki...

  • Posted in thread: Bit R Done - 2014 Gold Metal ESB on 03-23-2014 at 01:57 AM
    The fuggles I bet are what put the nose on this beer! Sweet gold! :)