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thisisxxmyIPA

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Join Date:

04-29-2009

Last Activity:

10-04-2012 11:54 AM

    ABOUT ME

  • Manchester, NH
  • Math Teacher
  • Adam
  • Belgian White
  • Belgian Quadruple
  • Not nothing, no how
  • Cherry Dark Beer
    1 last bottle of Dunkleweizen
    3 bottles of Vanilla Milk Stout on reserve for competition
    A handful of Pumpkin Ales left
  • On tap - Hazelnut Stout
    Conditioning - Oatmeal Stout
    Conditioning - Scotch Ale
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Belgian IIPA recipe critique! on 01-12-2011 at 02:00 PM
    I'm just thinking that if I go too high, the Belgian yeast flavor will be lost...

  • Posted in thread: Belgian IIPA recipe critique! on 01-12-2011 at 04:20 AM
    Hahaha, yeah, the MO is in for more backbone. Wanted to keep the hops American, since the
    "Belgian" IPA is sort of an American invention anyway.But I love this yeast. I think it will be
    nice.

  • Posted in thread: Belgian IIPA recipe critique! on 01-12-2011 at 04:00 AM
    Hey guys,Single Infusion light body mash, 5 galAssume efficiency @ 70%Est EG: 1093Est IBU: 7810
    lb Pale malt, Belgian2 lb Maris Otter .25 lb Special B3 lb table sugar2 oz Centennial, 601 oz
    Cascade, 3...

  • Posted in thread: Belgo-Russ Imperial Stout Critique on 12-02-2010 at 03:53 PM
    Howdy,Yeah, I'm going for the latter. It's a nice Imperial Stout recipe with American hops, but
    just a bit of fruitiness/spicyness from the yeast.

  • Posted in thread: Belgo-Russ Imperial Stout Critique on 12-02-2010 at 01:44 AM
    Hi guys! I'd appreciate any pointers!Partial Mash, light body (for more ABV!), 6 gal batch7.5
    lb pale liquid extract9.25 lb pale malt1 lb chocolate malt1 lb roasted barley.75 lb crystal
    60L1.5 oz chin...

  • Posted in thread: Advice on a Belgian Barleywine and RIS on 11-06-2010 at 07:18 PM
    I'm just doing a light body mash ~ 150F, I know that it won't be a light bodied beer. Carapils
    for head retention and creaminess. Removing the DME and replacing with table sugar. Using
    Wyeast 3787. De...

  • Posted in thread: Advice on a Belgian Barleywine and RIS on 11-05-2010 at 07:16 PM
    Too thick for the RIS you think? Any suggestions?

  • Posted in thread: Advice on a Belgian Barleywine and RIS on 11-05-2010 at 04:48 AM
    Ohhhh good call!! The only belgian thing about this is the yeast, but boy does it provide
    flavor!!

  • Posted in thread: Advice on a Belgian Barleywine and RIS on 11-04-2010 at 11:00 PM
    First recipe, partial mash (light body, no mash out) - Belgian Barleywine3 lb extra light
    DME7.75 lb Belgian Pilsner2 lb Belgian Pale 1 lb Cara-pils.5 lb Flaked Barley.25 lb Rye malt.25
    lb Special B1 ...

  • Posted in thread: Stalled Fermentation on 09-12-2010 at 05:21 PM
    I had it at 85 for two weeks but it didn't do anything after about 5 days.

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