Last Activity:06-26-2015 6:01 AM
Posted in thread: Cold Break Brewing Microbrew Series Giveaway - Open to All! on 06-26-2015 at 06:21 AM
They all look good! +1
Posted in thread: Young Flanders Red - Watery/Bland? on 04-07-2015 at 03:33 PM
Hey All,I dropped about 8 oz of maltodextrin into this over Christmas, and I tasted it again
this weekend. There was a strong lactic acid flavor, as well as more mouthfeel. The watery
Posted in thread: Brewversity Plan: Brewing Classic Styles/Walkabout Series on 03-06-2015 at 07:23 PM
I really like this idea. I've always had a habit of toying with things as I go, and I think my
brewing education has suffered a bit for it. Not only would this allow me to dial in my
numbers, I think ...
Posted in thread: Brewing A Cherry Bomb on 03-04-2015 at 09:04 PM
I really love stone fruit and cherry flavors in beer. My favorite examples come from BDSA's
like St. Bernardus 12 and Rochefort 8. I've also tasted them in English porters, and even in
funky Brett bee...
Posted in thread: Contest : Free Beer! (Seriously!) on 02-26-2015 at 04:27 AM
147. Sandstone, what are your favorite Ohio Brews? (not expecting to win, just so I can be on
Posted in thread: Young Flanders Red - Watery/Bland? on 11-14-2014 at 05:46 PM
1) Thanks for commenting, everyone. Good to know this recipe needs more crystal to get enough
maltodextrins. Just one point I want to address (and be corrected if I'm wrong): Relative to
its' mass, I ...
Posted in thread: Young Flanders Red - Watery/Bland? on 11-08-2014 at 04:02 AM
Awesome - thanks for all the insight!
Posted in thread: Young Flanders Red - Watery/Bland? on 11-04-2014 at 09:16 PM
For my first sour, I brewed a moderate gravity (~1055) Flanders Red with pils, a little wheat,
and a bit of D90. Pitched a single pack of Roselare into the bucket, and it's been sitting for
about 4 mo...
Posted in thread: Fruit Flavors from Caramel Malts? on 10-20-2014 at 11:07 PM
Thanks a lot for the insight!
Posted in thread: Fruit Flavors from Caramel Malts? on 10-20-2014 at 06:08 PM
So, I'm familiar with Special B, and I know it will give raisin and plum notes. However, I
haven't used much crystal above C20 before. I vaguely remember reading once that other caramel
malts provide ...