sptaylor70

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Join Date:

09-04-2012

Last Activity:

12-15-2014 10:58 PM

Age:

44 years old

Likes Given: 28

49 Likes on 46 Posts 

    ABOUT ME

  • I teach a course in brewing science at NMSU, and freshman chemistry at El Paso Community College
  • Classical
  • Chariots of Fire, Dead Poets Society, Star Wars
  • Star Trek, any flavor
  • The Lord of the Rings
  • American Chemical Society
  • I was hired at NMSU in May, 2012, to teach a course in brewing science. Since I was going to require my students to home brew, I needed to home brew as well.
  • American brown ale;
  • 31 Leftovers American brown ale; 29 Saison d'Hiver Infernal; 28 Darkest Hour of the Soul RIS
  • 30 Red Wagon oatmeal amber ale; 27 Wee Saison; 26 Centennial pale ale; 25 Anglo/American Barleywine; 24 Summer citrus saison; 23 Citrus rye wit; 22 Einbeck-inspired heavy Maibock; 21 Einbeck-inspired heavy bock; 20 Revvy's Vienna ale; 19 Winter witbier; 17 Southern brown ale; 16 Tom's and Stephen's Citrus HefeWit; 15 Biermuencher's Oktoberfast ale; 14 Sticke Altbier; 13 Dortmunder Steam ale; 12 Centennial Helles koelsch; 11 Beer Barons Weizenbock; 10 Wee Titanic; 9 Saccharomyces's Irish Red ale; 8 Biermuencher's Black Pearl Porter; 7 Southern brown ale; 5 Crippen's dunkelweizen; 4 Seiglaff's Oktoberfest ale; 3 Caruso's blonde ale; 2 Brewer's Best witbier; 1 Munton's Export Stout
  • Male
  • Married
  • Las Cruces
  • New Mexico

LATEST ACTIVITY

  • Posted in thread: Hop schedule for Bitter finish in Altbier on 10-13-2014 at 08:19 PM
    Yeast - You could try experimenting with Wyeast 2565 Koelsch or White Labs WLP029 Koelsch. Each
    has a reputation for playing up the hops more than the Duesseldorf strain. Further afield
    alternatives m...

  • Posted in thread: Hop schedule for Bitter finish in Altbier on 10-13-2014 at 06:26 PM
    Have you looked at your water chemistry? What yeast are you using? Have you written to Rahr and
    asked for the Gravel Road recipe?

  • Posted in thread: Hop schedule for Bitter finish in Altbier on 10-12-2014 at 02:17 AM
    There are several altbier recipes that you can look to. I would use something clean and
    European (e.g. Hallertau, Mt. Hood, Liberty, Saphir, Spalt, Tettnang), get ~10 IBU from a FWH
    addition, ~15 IBU ...

  • Posted in thread: Have a question about using flavored vodka. And need eyes on a recipe i'm envisioning on 08-17-2014 at 07:51 PM
    Sounds good to me, but I'd probably go up to a half pound each of lactose and oatmeal (use
    quick oats so you can avoid a cereal mash).For additional inspiration, you might look to
    Weezy's Dark Blueber...

  • Posted in thread: Saison Advice on 08-17-2014 at 10:03 AM
    There are lots of people who mix 3711 with 3724, since the Belgian is notoriously finicky.
    Mostly what I've seen is things like 1-2 Tbsp. of French with a whole package of Belgian.

  • Posted in thread: Have a question about using flavored vodka. And need eyes on a recipe i'm envisioning on 08-17-2014 at 09:57 AM
    Honey malt is nice, and almost completely, but not quite entirely, unlike crystal malt. Honey
    malt gives a honey flavor with some nuttiness and will self-convert, with a diastatic power of
    around 50 L...

  • Posted in thread: Aromatic malt on 08-12-2014 at 09:26 PM
    CaraVienne is not an aromatic malt, but rather a crystal (or caramel, if you prefer) malt. It
    adds body, mouthfeel, sweetness, and flavor (slightly toasty). It is a typical addition of
    Belgian (and ma...

  • Posted in thread: Looking for a winter recipe Michelob Winter's Cask Ale on 08-08-2014 at 11:28 PM
    Evan! has one that you can see here. There's a thread devoted to pursuit of a similar recipe
    here (and references cited therein).

  • Posted in thread: Port Brewings "Santas Little Helper" Recipe Clone Wanted on 08-04-2014 at 06:14 PM
    Not a clone recipe, but based on Port Brewing’s website, the tasting notes from Beer
    Advocate, and starting from Brewpastor’s Dark Night of the Soul RIS, I came up with the
    following, whic...

  • Posted in thread: Dublin XXX Stout on 08-01-2014 at 05:22 PM
    Might be that the original yeast wasn't very attenuating. Something like Ringwood, maybe.

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