Last Activity:12-06-2013 2:43 PM
Age:43 years old
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30 Likes on 27 Posts
Posted in thread: Thoughts on my american weizenbock.. on 12-03-2013 at 03:07 PM
Pleased to hear that it turned out well.Flaked wheat is going to give you protein cloudiness,
turning it into a more of a witbock than a weizenbock. Smoother mouthfeel. You could even use
flaked oats ...
Posted in thread: Thoughts on the Pale Ale recipe on 11-26-2013 at 05:57 PM
I ran it through Brewer's Friend, and assuming 5 gallons, it gave me OG 1.058, FG 1.014, SRM 9,
IBU 38.If it were mine, I would swap out all or part of the corn sugar for DME (maybe Munich or
Posted in thread: Thoughts on my american weizenbock.. on 11-04-2013 at 05:35 PM
Interesting take on weizenbock.Running it through Brewer's Friend, I get FG 1019, IBU 33, SRM
8.Had I been doing it, I would probably have used dark Munich, rather than light, and certainly
Posted in thread: American Stout on 10-30-2013 at 03:57 AM
That is an acre of black patent, and might easily lend too much astringency and burnt flavor.
You might think about replacing it with half a pound of chocolate malt and half a pound of
Posted in thread: Shipyard Prelude on 10-28-2013 at 02:40 AM
Depends on what you mean by OK. You will get beer. 1084 is a pretty robust yeast that tends to
chew through whatever you throw at it, and has a high tolerance for abuse. The Mr Malty
pitching rate cal...
Posted in thread: How can i make my extract beers maltier? on 10-13-2013 at 03:58 AM
Adding a little crystal, as Dogbar says, will increase the maltiness. You can put some aromatic
malt in with that to increase the malty aroma, and/or include some melanoiden malt for a more
Posted in thread: How to use beans in brewing? on 10-13-2013 at 12:14 AM
Sixpoint has a lovely porter, 3Beans, that uses beans. Possibly you could get in contact with
Posted in thread: Recipe suggestion; Timeframe: 5 weeks on 10-13-2013 at 12:05 AM
Biermuencher's Centennial Blonde, Cream of Three Crops, SWMBO Slayer, Nierra Sevada, and
Oktoberfast Ale can all be done in that time.
Posted in thread: Want to take my beer to the next level on 10-12-2013 at 10:06 PM
Have you read a good homebrewing book or three? Papazian's third edition is out, and would
repay your time. Ray Daniels's Designing Great Beers is good, too. For something more
challenging, Randy Mosh...
Posted in thread: Contrasting Yeasts on 10-09-2013 at 05:18 AM
Pay attention, too, to fermentation temperature. At higher temperatures, say 70-75 degF, you'll
tend to get fruity flavors aplenty from an English or Belgian yeast, while the American yeasts