Last Activity:02-27-2016 4:23 PM
4 Likes on 4 Posts
Posted in thread: Fig beer ?? on 09-13-2015 at 03:01 AM
+1 to darker begian styles or maybe a big stout or barleywine, those flavors seem to meld well
and I swear sometimes I taste fig in those styles
Posted in thread: Which Saison yeast gives off the most "lemoney" flavor (like Firestone's Opal)? on 09-19-2014 at 03:11 PM
Hi PHDrunkI do plan on using a bit of Brett in maybe half of the split batch . . . Do have a
strain you would recommend for "lemoney" (I was thinking Brett C).Also, I was gonna co-pitch
the Brett in t...
Posted in thread: Dry "hopping" with fresh roasted pumpkin on 09-19-2014 at 03:06 PM
I have used regular halloween pumpkins, but I believe you get better flavor from the elongated
pinkish/tan butternut pumpkins.
Posted in thread: Dry "hopping" with fresh roasted pumpkin on 09-17-2014 at 11:59 PM
Reviving this thread. Is baking the pumpkin at 350º for an hour enough to sterilize it before
throwing it in secondary? And is it actually worth doing to get the best flavor? Or is there a
Posted in thread: Which Saison yeast gives off the most "lemoney" flavor (like Firestone's Opal)? on 09-12-2014 at 05:33 PM
I'm intersted in others input as well on this. My take has been more fruity esters in higher
fermentation temps, especially the belgian strain, not the french. But I wouldn't describe the
esters as le...
Posted in thread: Fruit Fly in Secondary on 09-11-2014 at 09:42 PM
I would not rack again unless its to bottle. The fly is already in there so if there is a
chance of infection you're already too late. By racking again you are risking unnecessary
oxygen exposure and ...
Posted in thread: Storing Unmilled Grain on 09-11-2014 at 09:37 PM
homer buckets, whatever grade they are, standard lid
Posted in thread: SS Brewing Technologies "That's a ton of Stuff!" Giveaway on 09-09-2014 at 01:44 AM
Posted in thread: Need help pinpointing lacto flavor origin on 09-08-2014 at 09:00 PM
FYI - the hop charge was 0.5 oz of Kohatu (6.8AA) during the last "mash" step, rough calc of 17
Posted in thread: Need help pinpointing lacto flavor origin on 09-08-2014 at 08:58 PM
Here was my mash regiment:118.5dough in and hold for 60 minutes131 raise and hold for 40
mins145.5raise and hold for 30 mins, then sparge195 raise and hold for 30 minutes with hopsI
thought the last s...