Last Activity:07-27-2015 12:48 AM
Age:44 years old
Likes Given: 28
49 Likes on 46 Posts
Posted in thread: Jamician blue mountain Amber on 04-30-2015 at 02:11 PM
There are some good amber recipes, like Revvy's Vienna Lager, Biermuncher's OktoberFAST, or
KingBrianI's Caramel Amber that you could adapt to added coffee.As an alternative, you could
start with a go...
Posted in thread: HELP! Frozen Lager and other beers on 04-29-2015 at 03:10 PM
Try one when they are completely thawed. If it turns out fine, then assume that the others are
Posted in thread: Help Altering Hop Schedule on 02-10-2015 at 06:22 AM
As packaged, it looks like you would calculate about 80 IBU, and with your modified hopping
schedule, the calculation looks like about 78 IBU. So that looks pretty even, and you would
definitely get m...
Posted in thread: Hop schedule for Bitter finish in Altbier on 10-13-2014 at 07:19 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
Posted in thread: Hop schedule for Bitter finish in Altbier on 10-13-2014 at 05:26 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 01:17 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 06:51 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 09:03 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 08:57 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 08:26 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...