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  • Anaheim, CA
  • Andrew
  • Male


  • Posted in thread: Making hard cider from frozen concentrate. on 06-07-2013 at 07:02 PM
    Last batch I did out of concentrate I bought 14 or 15 if I recall and 3 were for back
    sweetening, the rest made the juice, added 1 can of concentrate without the water to. Bump the
    og... ended up arou...

  • Posted in thread: Watermelon Sour on 09-16-2011 at 05:34 PM
    This is something I'd love to do. How much watermelon flavor did you get out of it?

  • Posted in thread: Wheat IPA on 04-07-2011 at 03:47 AM
    Note: I assumed a 70% efficiency on this recipe11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
    84.62 % 2 lbs Wheat, Flaked (1.6 SRM) Grain 15.38 % 1.00 oz Columbus (Tomahawk) [14.00 %]0.50
    oz Centennial [...

  • Posted in thread: Sour Ale In Bourbon Barrel?? on 03-15-2011 at 03:46 AM
    With those small barrels, especially if it's a fresh one, the oak would be the primary concern.
    But, I would think that acetic acid could be an issue as well, given the relatively high oxygen

  • Posted in thread: dandelion lambic on 03-03-2011 at 06:23 PM
    Fantome Pissenlit is brewed with dandelions and it's easily my favorite beer from them.They dry
    out the flowers and then soak them in water for a couple days before adding the "dandelion tea"
    into the...

  • Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-25-2011 at 05:54 PM
    My method did not use 2nd runnings. That was an idea by another poster. What I do is that I
    take wort from the boil. For some of my beers that I want lacto to be a big contributor then I
    take the wort...

  • Posted in thread: Easy Way to Make Sour Beers (1 gal wort + dregs) on 02-24-2011 at 06:49 PM
    Sort of curious as to how quickly these develop, since they're such low gravity to begin with.
    Of course, a lambic recipe is not high gravity by any means, but if you're using second
    runnings of a bee...

  • Posted in thread: Attempting Supplication clone on 01-25-2011 at 07:46 PM
    I sent Vinnie an email about this sometime back. Here is my proposed recipe and his
    response:86% Pale Malt (2 Row) US4% Aromatic Malt4% Caramel/Crystal Malt - 40L4% Special B
    Malt2% Chocolate MaltOG: ...

  • Posted in thread: Sour Mash Saison? on 01-17-2011 at 05:12 PM
    Thanks for all the tips, guys. The sour mashing in a keg sounds like a really good idea,
    actually, but unfortunately, I didn't have any open ones to use.I've let the sour mash go for
    about 2 days now ...

  • Posted in thread: Sour Mash Saison? on 01-15-2011 at 08:43 AM
    I have been wanting to do a dark, bretted saison for awhile now and plan on finally getting
    around to it within the next week.I was thinking a little lacto/sourness might work nicely and
    make for sort...

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