Last Activity:07-09-2011 8:15 PM
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
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
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
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 ...