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11-05-2012

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09-05-2015 12:01 AM

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  • Posted in thread: Triple IPA hop schedule opinions? on 09-04-2015 at 03:44 AM
    I would drop the cascade because of the amounts of other more intense hops you're using. I feel
    that their contribution will be minimal, if not completely over-shadowed. Save the money for
    later, or s...

  • Posted in thread: Homebrew Competition on 09-03-2015 at 01:29 AM
    I always look
    here:https://www.homebrewersassociation.org/aha-events/calendar/?event_id=16filter by state
    even

  • Posted in thread: Advice on esb recipe on 09-03-2015 at 01:22 AM
    Est color: 17LABV: ~6Ibu: 39Steeping Grains:1Ibs ESB pale malt- Gambrinus5.0 oz caramel/crystal
    malt - 120L3.0oz chocolate maltFermentable's:1Ibs Amber DME6ibs. Gold LME1ibs. dextroseHop
    additions:1oz...

  • Posted in thread: Advice on esb recipe on 09-02-2015 at 10:54 PM
    ESB malt stands for extra special British. It's a malt that is kilned to be similar to Maris
    otter and in the same color/flavor range. It's quality stuff and very suitable for British
    beers.

  • Posted in thread: When to increase temp during fermentation on 09-02-2015 at 05:15 PM
    To encourage high attenuation from yeast I go with this schedule for "standard" gravity
    beers:(note: this is after the lag phase)-36 hours of fermentation at low temp range-48 hours
    of fermentation at...

  • Posted in thread: Triple IPA hop schedule opinions? on 09-02-2015 at 04:18 PM
    I think that you have a wasteful amount of hops in there. I also think that if it requires 29
    ozs of hops to get good hop character in a TIPA then you're not using them efficiently. With
    that said, he...

  • Posted in thread: Bitter recipe using candi syrup? on 08-31-2015 at 05:57 PM
    I see bitter recipes call for malt extract and invert sugar. My guess is it would be either a
    dark malt extract syrup (dark lme) or invert #3.

  • Posted in thread: Mash out / sparging on 08-31-2015 at 03:09 PM
    No benefit to letting the sparge water sit. Just stir it in, vorlauf, and run off.You are
    correct... when batch sparging.My reply was in response to a question on mashout when
    continuous sparging, in ...

  • Posted in thread: Burtonize water for IPA based on BeerSmith's calculations? (acting strange) on 08-29-2015 at 06:25 PM
    Me too. I have exactly ONE recipe, out of all of my IPAs and APAs, that I like at 250 ppm of
    sulfate. The rest I love at 135-150 ppm of sulfate, with a relatively low chloride level of
    40-50 or so. "L...

  • Posted in thread: Decant liquid or throw it all in? on 08-29-2015 at 02:38 PM
    Dacanter here. I leave about 1/2-3/4 cup of starter to swirl everything up, but the majority
    hits the drain.I also pour a small amount of the decanting liquid into a sample glass before it
    hits the dr...

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