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05-13-2010

Last Activity:

07-11-2014 10:40 AM

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  • Posted in thread: Wet Cascade Recipe Idea on 08-30-2013 at 11:48 PM
    so I am kicking up the amounts to be 1 lb of wet at 20min, then plinking .5lb of wet to flame
    out, then at flame out I am going to add 1.5 lbs of wet at flame out then I am going to put lid
    on and let...

  • Posted in thread: Wet Cascade Recipe Idea on 08-29-2013 at 09:48 PM
    Ok, since no one could suggest a good recipe to use up 2lbs of wet cascade I just picked, will
    this recipe work?1/2 lb Wet Cascade sMasH - American Pale Ale ()Brewer NobodyDate
    02/09/2012Batch Size 5....

  • Posted in thread: 2lbs of wet cascade hops on 08-28-2013 at 12:07 AM
    closed due to lack of interest.

  • Posted in thread: Philadelphia Tap Handle on 08-19-2013 at 05:42 PM
    canceled due to lack of interest.

  • Posted in thread: So far, so good. on 08-12-2013 at 03:55 PM
    If you do some research online you'll find the common descriptions. Some of the basics are:They
    should not feel wet or sticky on your fingers, but more like tissue paper or dry tree leaves.
    They shoul...

  • Posted in thread: Vienna Centennial sMasH mash times on 08-06-2013 at 02:58 PM
    Thanks for all of the help people's but I messed up big time. Had mash going and dropped the
    lid on the thermometer and broke it into the mash so as I cried I had to dump my batch.

  • Posted in thread: Use for your empty's - Beer Bottle Tiki Torches! on 08-06-2013 at 02:48 PM
    Not mine, but I find it interesting:

  • Posted in thread: Vienna Centennial sMasH mash times on 08-02-2013 at 11:25 AM
    Thanks for the reply's.so two questions:since brewtarget has it being 3.281 gallons for the
    infusion and 4.834 gallons for the final batch sparge, do I just do 8 gallons for the 2-2.5
    hours? or how wo...

  • Posted in thread: Vienna Centennial sMasH mash times on 08-01-2013 at 02:49 PM
    thanks.

  • Posted in thread: Vienna Centennial sMasH mash times on 08-01-2013 at 02:29 PM
    i wouldn't go 2+ hours at 150-152, unless you want a really really dry beer. i'd start higher,
    maybe 156-158, and do the whole amount. doing a mash-out after 2+ hours won't do much since
    everything wi...

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