Last Activity:02-23-2013 3:24 AM
Posted in thread: Cyser Soze...English/Belgian ale yeast blend cider with a.. on 02-23-2013 at 07:52 AM
.Noble hopback. I will find the most suitable local juice, fresh honey, and good hops, I'm a
veteran brewer, but only versed in beer. I'm just curious as to some of your thoughts on what I
might be ab...
Posted in thread: New Brewer looking for advice tips ect on 04-16-2011 at 06:59 AM
I think with a pound of molasses, especially in three gallons, you're going to blow away any
subtleties you had from the hops or your hand-malted grains. Molasses has a very strong flavor,
Posted in thread: Anyone successful with peanut butter? on 04-14-2011 at 12:10 PM
@Ultima: Quite interesting, but it's probably not peanut-butter/chocolatey enough for my
tastes. Nothing like brewing with PB and chocolate for a big-time dessert beer. Your recipe
does sound tasty, t...
Posted in thread: White spots on cheddar cheese...viable? on 04-13-2011 at 10:17 PM
...The fact that whatever is growing on the OP's cheese is growing on his cheese like mold
does, tells me it's probably mold. Interesting debate in here, and a bit of reason on both
sides. However, I'...
Posted in thread: Anyone successful with peanut butter? on 04-13-2011 at 11:04 AM
This thread was an interesting read, and based on what I've had fermenting for a few weeks now
I thought I'd share my experience/recipe.5 gallons, brewed and pitched on 3-20-1114.0lbs light
Posted in thread: Flat shakespeare stout? on 04-13-2011 at 10:29 AM
What yeast was included with the kit? To make a true Shakespeare Stout clone it should have
been Pacman, which is Rogue's proprietary yeast, and I've heard it flocculates really, really
well, to the p...
Posted in thread: White spots on cheddar cheese...viable? on 04-13-2011 at 05:11 AM
I wouldn't call it completely random, as I've seen this happen on nearly every block of smoked
cheddar that's been left sealed for a while. I've never heard of brett being used in cheese
Posted in thread: White spots on cheddar cheese...viable? on 04-13-2011 at 04:53 AM
I'm really interested in harvesting some wild yeast and brewing with it, and it's not fruit
season yet up here. I've noticed some white spots on the outside of a chunk of smoked cheddar
and was thinki...
Posted in thread: Cushlomachree Stout on 04-12-2011 at 09:49 AM
You only mentioned adding more hops, which will not increase ABV. ABV comes from fermentables
and attenuation. If you ended up making a beer significantly larger than the recipe called for,
I still do...
Posted in thread: Cushlomachree Stout on 04-12-2011 at 12:53 AM
3 weeks in primary is absolutely fine, most people here even advocate it because at that point
a secondary isn't necessary unless dryhopping, etc. Did you prime it appropriately? If there
was no sugar...