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04-20-2014 11:51 AM

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  • Posted in thread: Re-pitching Flanders on 02-23-2014 at 09:27 PM
    Great, I will pitch just a little slurry then. Wondering if I should transfer the oak cubes to
    the new batch? I liked the subtle complexity the oak provided for this Red Flanders, but the
    oak aromatic...

  • Posted in thread: Re-pitching Flanders on 02-23-2014 at 12:50 AM
    I have a Flanders Red that I pitched a year ago with WLP665 Flemish Ale blend (supposed to be
    similar to Roselare). I'm going to transfer it onto cherries pretty soon. When I initially
    pitched a year ...

  • Posted in thread: Disappointing robust porter recipe on 02-01-2014 at 02:49 PM
    Try adding the roasted grains after mashing, prior to sparge. I've had great success with this
    method, resulting in less acrid taste and improved flavor. Also, I grind my roasted grains
    finer for deep...

  • Posted in thread: WLP 400 Fermentation Problem on 12-21-2013 at 04:51 AM
    I have used this strain a few times with same frustration. It is a very lazy yeast! Just keep
    shaking/swirling that krausen back down a few times a day. It will keep going, so don't sweat
    it! Great re...

  • Posted in thread: grassy 2013 Amarillo hops on 12-17-2013 at 02:31 PM
    Hmm. Got a pound of 2013 from Farmhouse recently. Wonder what farm these came from? Will be
    brewing a Simcoe/Amarillo IPA next. Will report my findings.

  • Posted in thread: Anise and hops on 12-13-2013 at 02:37 PM
    @zendogWhat size of batch were you adding the anise to?5 gallon batchFWIW, I used it in
    combination with orange zest and coriander for the belgian-style ales. Nice mix. With the
    porter recipe, I used ...

  • Posted in thread: Anise and hops on 12-12-2013 at 11:35 PM
    I've used star anise on 3 occasions. The first time I used 1/2 star (4 leaves) in a Belgian
    Pale. I could hardly distinguish the flavor. Second time was in a porter with 2 whole stars.
    Too overwhelmin...

  • Posted in thread: Belgian White- Lemon zest or no? on 12-06-2013 at 02:21 AM
    I used the zest of 1 lemon (along with zest of 3 oranges) in a wit once and although it added a
    nice citrus dimension, it stood out too much. I would use 1/2 lemon next time.

  • Posted in thread: WLP665 Flemish Ale Blend on 11-28-2013 at 04:47 PM
    I checked mine after 9 months and it is at 1013, down 3 more points in 4 months. It is taking
    on a nice winey essence but still needs more acidity. Will check again after the first of the
    year. I'm st...

  • Posted in thread: Weyermann Cara Red, anyone have experience? on 11-28-2013 at 03:11 PM
    My favorite adjunct combo for "red" beers is a half pound each of carared, caramunich II and
    melanoidin (for 11 lb. batch). This results in about 17 SRM for me. If I really want to pump up
    the malt fl...