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02-20-2015 11:24 PM

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  • Simcoe/Amarillo APA
  • Kitchen Sink Porter
  • Imperial Sweet Stout, Diablo Rojo red wine
  • Male
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  • Chicago
  • IL


  • Posted in thread: Need help with extract to grain on 01-27-2015 at 05:25 AM
    Not sure about adding Munich to obtain your color, since it doesn't exist in the original
    recipe...Munich malt is designed for it's flavor characteristics, not it's color-dropping
    abilities. It's slig...

  • Posted in thread: Need help with extract to grain on 01-26-2015 at 04:29 PM
    Here's the general scoop:1lb of base grain = .6lbs of DME OR .75lbs of LME @ ~70%
    efficiency.Use that to convert all your base extract to base grain. Since you're using "amber"
    and "dark" extracts, ad...

  • Posted in thread: Help with what happened - Missed preboil gravity on 01-26-2015 at 04:00 PM
    That's a bummer. Have any extra extract lying around? I'd boil some up for a few minutes and
    add it in to get closer to your target.

  • Posted in thread: Breaking The Rules on 01-26-2015 at 03:55 PM
    The only "truth" that exists in fermentation is things are gonna rot, whether you like it or
    not. As brewers we design our methods around the ability to control that rot to our personal
    liking - produ...

  • Posted in thread: Nelson Sauvin hops on 11-01-2012 at 09:36 PM
    Like I said, just kegged up a batch and it isn't conditioned by any means so ill let you know
    what I think when it's ready. My first impression wasn't BO-like at all, just like a citrusy
    and white win...

  • Posted in thread: Nelson Sauvin hops on 11-01-2012 at 05:26 AM
    Did a single hop PA with NS a couple weeks ago and it's conditioning in the keg. Had about a
    gallon of leftover beer in the fermenter so I filled up a jug and am drinking it as I
    type...this hop is to...

  • Posted in thread: Will Double Crush Improve Efficiency? on 11-01-2012 at 05:18 AM
    Dough balls in full-volume BIAB are rarely a problem unless the grain bill is huge. The reason
    is because the water/grain ratio is so thin that there is always enough water to help break up
    the bits. ...

  • Posted in thread: 1.01 final gravity, consistently on 11-01-2012 at 05:10 AM
    I had the same problem when I was testing out a recipe for a beer to be served at my
    wedding...turned out my mashing thermometer was 10 degrees too high between 140-160 and since
    the recipe called for...

  • Posted in thread: Cream Ale Recipe on 11-01-2012 at 04:52 AM
    The great thing about a full-volume BIAB is that the water/grain ratio is so thin that even if
    you don't sparge there is enough water in the kettle to shake those sugars off efficiently
    during the mas...

  • Posted in thread: Thinking of switching over to AG on 11-01-2012 at 04:39 AM
    All of these suggestions are good and will work, but in my opinion, go for a 10-15 gallon pot
    and do full volume BIAB. In an apartment setting space and "cleaning space" is paramount: You
    don't have t...


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