Last Activity:11-04-2015 2:10 PM
Likes Given: 31
25 Likes on 20 Posts
Posted in thread: Can 1ml of lactic acid in 12L mash be noticable in the final beer? on 10-27-2015 at 03:32 PM
Maybe your bottle of lactic acid is contaminated or something? Can you drink German beer and
not notice the rusty flavor? Just about every single German brewery is using mash and boil
Posted in thread: Can 1ml of lactic acid in 12L mash be noticable in the final beer? on 10-27-2015 at 01:54 PM
I hate lactic acid and will say I think I would be able to detect it. I think I am just
sensitive to the stuff. There are a few of us out there but we are far in minority. I am BJCP
but do not conside...
Posted in thread: Hop Stand/Whirlpool - Getting great hop aroma/flavor on 10-23-2015 at 04:40 PM
I'd be interested in some yeast samples. Personally I find shipping beer a PITA. I would pack a
bottle well bubble wrapped in a smallish box, take to UPS and get a quote. Mark it up for PP
and offer i...
Posted in thread: Hop Stand/Whirlpool - Getting great hop aroma/flavor on 10-21-2015 at 04:43 PM
I don't think it's been covered. I think in theory a longer boil will drop more polyphenols
allowing you to steep longer without much new polyphenol (hops>grass) extraction from the hops.
I am not sur...
Posted in thread: How to make AMAZING IPA on 10-20-2015 at 04:50 PM
Just pulled the second round of dry hopping from my imperial red. Over the top aroma and taste.
Haven't made a beer this hoppy in a while. Really does compare to great commercial
Posted in thread: Hop Stand/Whirlpool - Getting great hop aroma/flavor on 10-14-2015 at 07:08 PM
Ok so I brought a glass of it to my local brewery. Omg, they straight up offered me a job. If
anyone wants the recipe I will be glad to give it. My head is swelling but I am absolutely
floored by this...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 10-14-2015 at 03:33 PM
Sadly i have never seen RO or distilled water around these parts in europe sold in big
quantities. (i could get distilled in pharmacies for like 15$ per gallon but that is too
expensive) (also RO mach...
Posted in thread: Hop Stand/Whirlpool - Getting great hop aroma/flavor on 10-13-2015 at 08:34 PM
I remember people freaking when I said a pound for 5G... Moops: do you think the fruit
intensity you describe (tropical mango tangerine) is on par with pro IPAs? My IPA are good,
hoppy, and relatively...
Posted in thread: Post Your Final Beer pH on 10-13-2015 at 07:54 PM
Agreed, great thread. Even better to see some 007 and saison data. I usually aim for a mash pH
of 5.2 on my saisons to accentuate crispness/tartness.
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 10-13-2015 at 06:05 PM
Sadly my last IPA was soured by the phosporic acid. (~350 hco3, 5.2 mash ph) It needed too much
acid, the mash water tasted like lemons. (I also added that much acid to the sparge water, my