Last Activity:03-11-2016 6:09 AM
Posted in thread: 3711 Pitching Temp on 03-09-2016 at 04:14 AM
Hi,I'm about to brew my first saison (woooo!). I'm using 3711, and hoping to bring out big
citrus esters. I have heard these are brought out by warm temps, so I'm planning to ferment
around 70 degrees...
Posted in thread: Homebrew Supply Keg System Giveaway on 03-03-2016 at 08:14 PM
I'm in! Westvleteran All-Grain clone, please!
Posted in thread: Simple Fruit Beer Base on 01-03-2016 at 12:26 AM
Excellent notes! Thanks for the info.
Posted in thread: Simple Fruit Beer Base on 12-30-2015 at 10:19 PM
Hi All,Looking to make a berliner-inspired base for fruit beers this summer. By no means
looking to stay to a style, just want a tart, slightly malty/sweet base to make fruit bombs out
of! :) Wanted t...
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 ...