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Last Activity:03-13-2014 11:37 AM
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Posted in thread: DFH Aprihop clone - I need some opinions on my recipe on 04-25-2013 at 03:29 PM
Use amber malt!60, 90, and 120 minute are all just pilsner and amber malt, and they use the
same hops. Here's a recipe based on a scaled up 60 minute:Batch Size: 5.5 gallonIBU's: 50OG:
Posted in thread: WLP570 Belgian Golden Ale on 10-31-2012 at 03:03 AM
Do you have a source for this? I talked to a brewer at Stone who specifically stated it was a
Saison yeast used in that beer. I don't doubt you could get a saison character out of 570 if
Posted in thread: IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele on 10-04-2012 at 10:36 PM
Most of the book is an in-depth history of IPA, from development to the modern era. There are
charts of the IPA's produced during certain periods with their various gravities/ibus/srms etc.
Posted in thread: What's the worst craft brew (commercial) you've had? on 10-02-2012 at 06:49 PM
Short's Key Lime pie was pretty bad. Way too much fake lime flavoring. Shipyard smashed pumpkin
is just terrible. It's like getting beaten in the face with a sock full of sugar and nutmeg.
Posted in thread: 1L starter + 500 ml starsan = ? on 09-29-2012 at 07:33 AM
That shouldn't be acidic enough to kill the yeast. Crash in the fridge, decant the liquid, and
Posted in thread: Contradictory IPA names? on 09-21-2012 at 01:16 PM
My only issue with "Belgian IPA" is that it's ambiguous. There are the american IPA's with
belgian yeasts (stone's cali-belguiqe, raging bitch) and then there are the hopped up Tripels
Posted in thread: Figuring mash temp by attenuation on 09-20-2012 at 01:38 PM
Beersmith calculates FG based on recipe and mash temp. It's been pretty accurate for me.
Posted in thread: help identifying aftertaste in porters on 09-18-2012 at 03:09 PM
It's probably just acidity. Highly kilned grains make for a more acidic beer. You need to
counter it with bicarbonate or some such.
Posted in thread: Price check on 09-17-2012 at 07:50 PM
Posted in thread: White Labs Abbey IV on 09-17-2012 at 07:48 PM
Belgian Strong Dark. It's Rochefort's yeast.