wolves63

LATEST ACTIVITY

• Posted in thread: Dual Spires Black Lodge Ale on 02-06-2013 at 06:26 PM
  Still a little sweet but about a week from now it will be awesome after it conditions a little
  longer. Fantastic lacing for a GF beer. 99249

• Posted in thread: Coffee Stout on 02-01-2013 at 01:56 AM
  2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes2 lbs Lightly toasted
  Buckwheat - Steep @ 150 for 30 Minutes1 lbs Sweet Brown Rice Syrup - Start of Boil2 lbs Candi
  Syrup D-180 ...

• Posted in thread: Coffee Stout on 02-01-2013 at 01:12 AM
  I am wanting a really heavy stout. But i agree that 16oz is probably too much. Maybe 8oz?

• Posted in thread: Coffee Stout on 01-28-2013 at 10:45 PM
  Updating recipe to:2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes2
  lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes1 lbs Sweet Brown Rice Syrup - Start
  of Boil2 lbs...

• Posted in thread: Coffee Stout on 01-27-2013 at 06:55 PM
  Thinking about 2 or 3 cups of french press coffee already brewed.

• Posted in thread: Coffee Stout on 01-27-2013 at 04:30 PM
  Looking at doing a Oatmeal Coffee Stout and wanted to get peoples opinions. 4 lbs toasted oats
  (think brownie maybe?!?) - Steep @ 150 for 30 Minutes2 lbs Lightly toasted Buckwheat - Steep @
  150 for 30...

• Posted in thread: Oatmeal on 01-23-2013 at 08:53 PM
  The short answer is I am not sure. Plus and minus needed.

• Posted in thread: Oatmeal on 01-23-2013 at 03:05 PM
  So I have roasted oats for brew day coming up and I saw a post about stepping the temperature
  and wanted to make sure I got a good explanation so I understood what unneeded to do. Someone
  mind taking ...

• Posted in thread: Roasting/Malting GF Grains on 01-18-2013 at 08:45 PM
  So when you crystal them you get them malted with the roots exposed and then follow the process
  of crystal malt. You don't toast until that point correct?

• Posted in thread: Roasting/Malting GF Grains on 01-18-2013 at 08:16 PM
  That was an excellent description of creating crystal malt. Is there some like that for the
  basic malting process as well?