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Tundrabrewing

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Join Date:

02-07-2010

Last Activity:

07-09-2011 3:15 PM

    ABOUT ME

  • Fargo, The Movie
  • Brandon
  • Sleeping in Gethsemane. I am bias.
  • New Glarus Raspberry Tart Clone
    Oatmeal Stout
  • Belgian Saison
  • Empty
  • Charlies Brown Ale
    Honey Red Ale
    California Cream Ale
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: New Glarus Moon Man Clone Help on 07-09-2011 at 09:23 PM
    Also Brewmasters Warehouse has all the hops in stock right now!

  • Posted in thread: New Glarus Moon Man Clone Help on 07-09-2011 at 09:05 PM
    I absolutely love this beer and want to brew something similar or a clone so I am happy with
    this thread. I did find an article on New Glarus' website that says two key things we should
    look at for th...

  • Posted in thread: WTF happened?!?!?! on 03-26-2010 at 06:29 AM
    ok. when I took it the first time it was at about 70 degrees. I watched an episode of dexter,
    and took another reading, this time 63 degrees, and it was about at 1.066.I then stired it up
    vigirously a...

  • Posted in thread: WTF happened?!?!?! on 03-26-2010 at 05:29 AM
    So this is my grain bill for my partial mash recipie.34% 3 lb 3 oz Pilsner Liquid Extract32% 3
    lb0 ozPilsner (2 Row) Ger 21% 2 lb0 ozMunich Malt - 10L 11% 1 lb0 ozBelgian Candy Sugar Amber
    3% 0 lb4 oz...

  • Posted in thread: Critique? Belgian Saison Partial Mash on 03-26-2010 at 12:36 AM
    Caramel malts strike me as getting in the way of the dryness of the beer, and adding
    unnecessary body, but others might disagree. I didn't use any crystal malts in my saison last
    year.I actually forgo...

  • Posted in thread: Critique? Belgian Saison Partial Mash on 03-21-2010 at 03:08 AM
    I will turn on a space heater to if I can increase the temperature of my fermentation room, and
    definately look into the mashing of the extract too! Thanks guys!

  • Posted in thread: Critique? Belgian Saison Partial Mash on 03-21-2010 at 03:05 AM
    The BJCP style guidelines for Saison state:Ingredients: Pilsner malt dominates the grist though
    a portion of Vienna and/or Munich malt contributes color and complexity. Adjuncts such as candi
    sugar an...

  • Posted in thread: Critique? Belgian Saison Partial Mash on 03-21-2010 at 02:42 AM
    That's good to know, of all the reading I did I was unable to find anything specific on the
    mashing temperature. I will definately note that when I do it.

  • Posted in thread: Temperature to Age After Fermentation? on 03-20-2010 at 10:16 PM
    What I have been doing, is fermenting Primary in my basement closet with the door open, this
    keeps it about 65-70 for the Primary for 2 weeks. I then rack to a secondary and close the door
    which drops...

  • Posted in thread: Critique? Belgian Saison Partial Mash on 03-20-2010 at 09:02 PM
    Trying to keep as close to the style as possible. Added a little acidulated malt for flavor
    rather than PH. I have been using Deathbrewers stovetop partial mash method. Mash at 155 for 45
    min. Sparge ...

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