Last Activity:09-07-2012 10:30 AM
Posted in thread: Coffee Stout on 01-09-2012 at 02:46 AM
I hope you meant 1#-Roasted Barley (550 SRM) because that's what I went with!
Posted in thread: German Chocolate Stout on 10-16-2011 at 05:07 AM
So I take it I'm crazy for thinking of using schnapps?
Posted in thread: German Chocolate Stout on 10-15-2011 at 11:28 PM
Hey all, I'm thinking of doing a chocolate/cherry stout with an OG of about 1.070 and a FG of
about 1.018. I've got a recipe that uses cocoa powder and cherry puree, but I'm a little
worried about int...
Posted in thread: Ó Flannagáin Standard on 08-14-2011 at 12:22 AM
Well, different is the idea. I'm just hoping to end up with different-good rather than
Posted in thread: Ó Flannagáin Standard on 08-13-2011 at 10:31 PM
I'm planning to do a variation of this recipe (just increase base malt) as a sweet stout. The
idea is that if I increase the original gravity to 1.060 and then mash hot (156-158) and use a
medium to l...
Posted in thread: What would you do to this water? on 07-14-2011 at 11:09 PM
Alright, I'm an idiot or something.I tasted it today, and it's great. The best beer I ever
made, even. The roastiness is gone like it never existed. I don't know why it's changed so
much, but I'm not ...
Posted in thread: What would you do to this water? on 07-13-2011 at 08:55 PM
just out of curiosity, what spreadsheet are you using?
Posted in thread: What would you do to this water? on 07-12-2011 at 07:58 PM
This is my municipal supply.Ca = 50Mg = 28Na = 161SO4 = 119Cl = 202Alkalinity = 177Bicarbonate
= 215 (derived from Alkalinity)I'm currently trying to brew a few English Bitters, and my last
Posted in thread: Am I Doing This Right? on 07-04-2011 at 11:40 PM
Just to give this thread some closure, I ended up going with 8 gallons of distilled water, 1.5
gallons of tap water, and added 4 grams each of gypsum and calcium chloride for a profile that
Posted in thread: Am I Doing This Right? on 06-28-2011 at 03:24 PM
May I recommend Pale Ale by Terry Foster. He gives recommended water profiles for the recipes
in the book. For each recipe, he recommends the required calcium, sulphate, and chloride, and
I've found t...
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