Last Activity:11-03-2012 7:16 PM
Posted in thread: New Belium Trippel on 09-12-2012 at 01:53 AM
NB may not make the greatest beers, but I feel they are often unique compared to much of what
you find on the market, if nothing else.Tripel is a good example of this. No, it's not a great
Posted in thread: New Belgium 1554-Anything else like it out there? on 10-31-2011 at 03:12 PM
Check out the website: 5.6% abv; 21 IBU; pale, black, munich, and chocolate malts. Make your
own judgement on how to put all those together and i bet you come out with a great
"enlightened" black ale.
Posted in thread: White wheat protein rest? on 10-04-2010 at 02:47 PM
There is absolutely no reason for you to do a rest with malted wheat. I've done an infusion
mashed with over %50 wheat with no rice hulls and had great results. Love me a wheat beer.
Posted in thread: Adding Hard Liquor to a Brown Ale??? on 09-29-2010 at 07:48 PM
Can this be simplified using the drinksmixer info, assuming that all of the sugars in the
liqueur will ferment out (as in priming sugar)?Exmaple: The Limoncello contains 10.9 grams of
sugar per 1 oz, ...
Posted in thread: efficinecy calculations and recipe alterations... on 09-28-2010 at 05:45 PM
Has anyone recommended Ray Daniels Designing Great Beers? It teaches you how to formulate your
own recipes and gives you all the equations and formulas so you can do it without a computer
(except a ca...
Posted in thread: First AG - 95% efficiency - Am I the son of god or calculation mistake on 09-28-2010 at 05:38 PM
On my first calculation using Daniels method I get %101 efficiency. You're actually pulling
sugars out of fat air. Maybe I should double check my math but why even bother?Probably Son of
Posted in thread: Adding Hard Liquor to a Brown Ale??? on 09-28-2010 at 08:10 AM
This is fascinating, using the liqueur as priming sugar. Any guidelines on how to estimate the
correct amount among various types? I am a huge Limocello fan; could nicely compliment a wheat
or pale al...
Posted in thread: recipe critique please on 09-27-2010 at 05:38 PM
2-row has nothing to do with the flavorless-ness of the American Light Lagers. Actually, if I
remember correctly, BMC usually use 6-row because it's slightly cheaper and with the amounts
they are usin...
Posted in thread: Adding Hard Liquor to a Brown Ale??? on 09-27-2010 at 04:57 PM
I had a very good experience bottle conditioning my Winter Warmer last season with Frangelico.
I used 1 pint in place of the 5 oz. of corn sugar. The carbonation was perfect and the
Frangelico was ext...
Posted in thread: recipe critique please on 09-27-2010 at 04:53 PM
OHIO, try using a European Pilsner malt instead of the 2-row. 2-row is what is used to make the
flavorless American Lagers. European Pilsner malt will add a very delicate malty flavor
compared to the ...