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  • Posted in thread: High FG on 15 month old Flanders Red on 04-29-2012 at 09:14 PM
    I have two batches of ~15 month old Flanders Red based on Jamil's recipe. The first batch was
    fermented with two packs of Roselare (one was rather old) and the second was pitched onto the
    yeast cake o...

  • Posted in thread: Turbid mashed lambic and ECY20/01 on 03-08-2012 at 05:00 AM
    I brewed up my first Lambic with ECY20 about 10 weeks ago. Just took a sample and it's down to
    1.009 (calculated refracometer reading, OG: 1.052). The taste is remarkably similar to apple
    cider as it ...

  • Posted in thread: Brett noob w/ questions on 01-07-2012 at 04:14 AM
    If you are looking for something along the lines of Jolly Pumpkin funk/sourness with a
    relatively quick (~4-6 weeks) turnaround, I suggest you check out the "Can You Brew It" episode
    where they clone ...

  • Posted in thread: Purpose of Corn in Flanders recipes? on 10-12-2011 at 04:08 PM
    The reference is an article composed by Peter Bouckaert in 1996. Pretty good read actually."As
    starch adjunct corngrits is used in amounts around 10-12% for economical and taste aspects.
    Beer brewed w...

  • Posted in thread: Purpose of Corn in Flanders recipes? on 10-12-2011 at 06:24 AM
    For what it's worth, Rodenbach uses corn in their mash. Home Brew Digest has a very interesting
    article on the Rodenbach process composed by Peter Bouckaert in 1996. Corn:"As starch adjunct

  • Posted in thread: Fast Lacto & Brett on 01-03-2010 at 12:50 AM
    Any reason you chose to do a separate lacto fermentation as opposed to a sour mash?Do you have
    to make any adjustments for boiling 1/3 of the volume with hops and the remaining volume