Last Activity:12-24-2014 11:29 PM
Likes Given: 460
99 Likes on 85 Posts
Posted in thread: Why do companies keep producing bad quality yeast? on 12-23-2014 at 02:44 PM
I honestly don't understand how/why people have bad results with S23. I have used it at home
and commercially since it was first introduced to the market (around '99). Bo Pils, Doppelbock,
Posted in thread: To settle a debate...100% Vienna Oktoberfest?!? on 12-01-2014 at 05:42 PM
Generally I would say 'no', but not all malts are created equally. If you had a Vienna that was
around 6L t I have seen one or two) that would get you in the ballpark, especially if you did a
Posted in thread: High-alpha hop, non-bittering flavor issues on 10-08-2014 at 04:26 PM
After digging a while, picking more brains, etc., someone had the idea that it might have
something to do with the greater tendency towards oxidation in high alpha hops, possibly
leading to isovaleric...
Posted in thread: High-alpha hop, non-bittering flavor issues on 10-07-2014 at 08:30 PM
Are you saying a beer made exclusively with high alpha hops?Not necessarily, it could be, but
wouldn't have to be. I think the assumption is that high alpha hops are being used as, at
least, a portion...
Posted in thread: High-alpha hop, non-bittering flavor issues on 10-07-2014 at 07:56 PM
A question was posed to me by someone taking a brewing science course; " [why would] ...modern
high alpha-acid hop varieties create complications for non-bitterness hop-associated flavors
Posted in thread: Brewmaster Cider Deluxe on 10-06-2014 at 06:14 PM
how did this turn out?
Posted in thread: Amber Ale recipe critique on 09-30-2014 at 08:46 PM
I would use a pale ale malt rather than regular 2 row, max 1.5# total crystal, Munich is fine
Posted in thread: Fly sparge too difficult for first time AG? on 09-27-2014 at 12:37 PM
If your mash tun can handle the volume, you can put all your sparge water into it in a matter
of minutes. In my home cooler mash tun, this means about five minutes just pouring the sparge
water over a...
Posted in thread: Help with Stout recipe on 09-26-2014 at 03:34 PM
Thanks Wailing, I had not seen the GABF guidelines before. They appear to be at odds with what
BeerSmith has on their website...weird. One favors Chocolate and Black while the other favors
Posted in thread: Help with Stout recipe on 09-26-2014 at 01:43 PM
This is from Beersmith...Brewing an Oatmeal StoutThe grain bill for an oatmeal stout typically
starts with UK or American pale malt, which generally comprises about 60-80% of the grain bill.
Oats are ...