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Join Date:

05-12-2010

Last Activity:

10-25-2012 3:00 PM

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    ABOUT ME

  • Emeryville, CA
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LATEST ACTIVITY

  • Posted in thread: Chocolate Chipotle Stout: How Much Chipotle? on 10-26-2010 at 05:07 PM
    If you're going for smoked flavor, focus on the outside of the fruit. The seeds and the inner
    veins are where the heat will come from, while the outside provides most of the flavor. Are you
    using drie...

  • Posted in thread: Adding coffee + leaving headspace in secondary on 09-29-2010 at 06:37 AM
    Good point. I plan on adding either a touch of Woodford Reserve (so well-rounded and very
    slightly sweet) or Baker's (a little sweeter, I think) and I wouldn't want to waste any,
    especially if I ever ...

  • Posted in thread: Warm Secondary? on 09-29-2010 at 05:04 AM
    If you use buckets I use thin dish towels as a layer between my bucket and a 1-gallon plastic
    juice jug frozen, laid on top. They soak up the condensation and transfer cold (or absorb the
    heat) from m...

  • Posted in thread: Can I really finish primary in 3 days? Is that possible? on 09-29-2010 at 04:54 AM
    Dude, I hope you have access to a cool closet - yesterday and today were hot as hell in the
    city. I had my roommates who work at home keep some jugs of frozen water on top of my bucket
    since my room w...

  • Posted in thread: Improperly pitched yeast in cider? on 09-29-2010 at 04:42 AM
    What kind of cider, and juice, and what kind of yeast?If you used clarified apple juice and
    champagne yeast, you won't get a krausen. There are few of the same proteins or lipids you get
    in beer wort ...

  • Posted in thread: Amount of yeast after a wash on 09-29-2010 at 04:36 AM
    You should easily get as much. There was a thread the other day where some experts even debated
    whether using all the slurry left over from a 5 gallon batch is overpitching.You're looking at
    between ....

  • Posted in thread: Adding Liquor... on 09-29-2010 at 04:24 AM
    Well, I would recommend taking the whiskey out of your freezer...That's what I was thinking -
    even if it's Beam, it's not vodka!Bourbon porters and stouts are awesome - Try some Goose
    Island Bourbon C...

  • Posted in thread: Sparging at 155F instead of 170F? on 09-29-2010 at 04:11 AM
    I feel like a no-sparge full volume mash would still leave a bit of sugar in the grain bed.
    Probably little enough that it wouldn't affect your efficiency too much to use this method, but
    (excuse the ...

  • Posted in thread: Adding coffee + leaving headspace in secondary on 09-29-2010 at 04:01 AM
    Looks like the man who just brewed a coffee bourbon porter is the perfect man to help me!Moving
    on from the "separating beer" question - do you ever add either coffee or bourbon straight into
    your pri...

  • Posted in thread: Superheroes Brewery on 09-28-2010 at 05:55 AM
    Nice! One recommendation - it would be "Cerveza Diamante," not the other way around. Great job
    on these, though - the cherry chocolate stout sounds awesome!

Following Stats
FORUM SIGNATURE
On Deck: Maple Bacon Porter, Espresso Stout? Fermenting: Ed Wort's Apfelwein, Coffee Stout Drinking: Belgian Tripel, Caramel Blonde, a crappy estery IPA that fermented too warm Enjoying: Lagunitas Lucky 13 Ale, Grand Teton Sweet Grass Pale Ale (a MUST-TRY!), Old Rasputin Russian Imperial Stout, some Coors Light too.
1 COMMENTS
Posted: 
May 23, 2010  •  10:42 PM
Cool, glad I could help. I didn't get a lot of encouragement taking the small batch route, but it just made sense to me, and I've enjoyed it so far. Hopefully you do as well.
 
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