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Forum: HomeBrewTalk Announcements & Feedback 03-04-2013, 01:06 PM
Replies: 429
Views: 5,516
Posted By big supper
I use it quite often!

I use it quite often!
Forum: Recipes/Ingredients 11-10-2012, 01:25 PM
Replies: 110
Views: 8,781
Posted By big supper
What I noticed, was that the amount of centennial...

What I noticed, was that the amount of centennial available yesterday went up from the day before. Maybe they will release some more?
Forum: Sponsor Giveaways 08-21-2012, 11:34 PM
Replies: 1,617
Views: 77,025
Posted By big supper
Me please!

Me please!
Forum: Recipes/Ingredients 09-01-2011, 09:11 AM
Replies: 8
Views: 439
Posted By big supper
Generally, you would have some Roasted Barley in...

Generally, you would have some Roasted Barley in there as well. And I agree with the previous poster, there is waaay to much Crystal. I would use maybe 1-1.5lbs total. I would personally up the...
Forum: Equipment/Sanitation 04-23-2011, 12:55 PM
Replies: 18
Views: 1,311
Posted By big supper
PBW is not a sanitizer, however.

PBW is not a sanitizer, however.
Forum: Recipes/Ingredients 03-27-2011, 12:04 PM
Replies: 19
Views: 767
Posted By big supper
4-5 grams should be fine.

4-5 grams should be fine.
Forum: Recipes/Ingredients 03-27-2011, 03:47 AM
Replies: 6
Views: 357
Posted By big supper
I would have said around 154.....but close...

I would have said around 154.....but close enough!!!

Good choice on the yeast. I not I would use WLP001 or WY1056.
Forum: Recipes/Ingredients 03-27-2011, 03:39 AM
Replies: 19
Views: 767
Posted By big supper
Anyway...that is your personal preferance, which...

Anyway...that is your personal preferance, which is what my point was. If there is/was an overabundace of C60(or any other caramel/crystal) I would agree. But there are plenty of recipes out there...
Forum: Recipes/Ingredients 03-27-2011, 02:50 AM
Replies: 14
Views: 937
Posted By big supper
I think that Citra is wonderfull as a dry-hop. I...

I think that Citra is wonderfull as a dry-hop. I have only used it once, but most of the complaints that I have heard are from bittering and flavour additions. It's aroma is great!!
Forum: Recipes/Ingredients 03-27-2011, 02:47 AM
Replies: 6
Views: 357
Posted By big supper
What is your mash temp going to be? I would go...

What is your mash temp going to be? I would go at a medium-high temp with no crystal malts to retain some body.
Forum: Recipes/Ingredients 03-27-2011, 02:44 AM
Replies: 19
Views: 767
Posted By big supper
[QUOTE=Dang;2775874]I'd say drop the c-60...its...

[QUOTE=Dang;2775874]I'd say drop the c-60...its completely unnecessary in an IPA

QUOTE]

Why is that? Probably most IPA recipes have some crystal/caramel malts in them. If that is your...
Forum: Recipes/Ingredients 03-26-2011, 04:45 PM
Replies: 11
Views: 714
Posted By big supper
I think it looks fine as is. Either with or...

I think it looks fine as is. Either with or without the aromatic.

I really like what Carafa brings to the game. Make sure that you use the Carafa special (dehusked). It adds just a nice hint of...
Forum: Recipes/Ingredients 03-26-2011, 04:42 PM
Replies: 19
Views: 767
Posted By big supper
I would up the IBU's a bit. Maybe closer to...

I would up the IBU's a bit. Maybe closer to 55-60, but that is just me!

For my personal preference, I would also back off on the Victory. Maybe just 8oz(or slightly more) and replace the other...
Forum: Recipes/Ingredients 03-21-2011, 02:09 PM
Replies: 16
Views: 1,557
Posted By big supper
I only did American versions, but once I used 300...

I only did American versions, but once I used 300 grams and the other time 400 grams for a 20 litre batch (~5.25 gallons?). If memory serves me correctly, I perferred the one with 300g's. That is...
Forum: General Beer Discussion 03-15-2011, 12:43 AM
Replies: 3,734
Views: 112,524
Posted By big supper
+5 Bitter +5 Brown Porter +5 APA 7096

+5 Bitter
+5 Brown Porter
+5 APA

7096
Forum: Recipes/Ingredients 02-18-2011, 09:08 AM
Replies: 4
Views: 305
Posted By big supper
Isn't wlp500 a belgain strain?

Isn't wlp500 a belgain strain?
Forum: Recipes/Ingredients 02-06-2011, 05:10 PM
Replies: 306
Views: 92,415
Posted By big supper
I rebrewed this one. First time it ended at...

I rebrewed this one. First time it ended at 1.014 but this time quit at about 1.018. I think I prefer it dryer, however it has nice body and a great mouthfeel.
Forum: Recipes/Ingredients 12-03-2010, 08:13 PM
Replies: 40
Views: 2,087
Posted By big supper
Nice! Too bad we have to wait so long to hear...

Nice! Too bad we have to wait so long to hear how it turns out!
Forum: Recipes/Ingredients 10-13-2010, 10:42 PM
Replies: 4
Views: 815
Posted By big supper
So I ended up adding it at the beginning, just...

So I ended up adding it at the beginning, just after the hot-break subsided.
Forum: Recipes/Ingredients 10-13-2010, 03:13 PM
Replies: 4
Views: 815
Posted By big supper
Dark Candi Syrup ?

Brewing a Dubbel as we speak......SHould I add the syrup at the beginning or end of the boil? I know that it makes a difference in hop utilization, but according to Beersmith, the difference is...
Forum: Recipes/Ingredients 09-26-2010, 12:54 PM
Replies: 6
Views: 481
Posted By big supper
I go to either Mout or Cachette de Bootlegger. I...

I go to either Mout or Cachette de Bootlegger. I have gone to Choppe as well.
Forum: General Beer Discussion 08-23-2010, 07:01 PM
Replies: 347
Views: 13,379
Posted By big supper
649 Good luck all!

649

Good luck all!
Forum: Fermentation & Yeast 06-01-2010, 09:22 AM
Replies: 11
Views: 948
Posted By big supper
Lots of oxygen(proper amount) would also help.

Lots of oxygen(proper amount) would also help.
Forum: Recipes/Ingredients 05-26-2010, 09:23 AM
Replies: 3
Views: 413
Posted By big supper
Do you have any Chocolate malt on hand? You...

Do you have any Chocolate malt on hand? You could use some of that. To me though, you gotta have the Roasted Barley.
Forum: General Beer Discussion 05-20-2010, 02:15 PM
Replies: 8
Views: 495
Posted By big supper
Seems weird that you would have diacetyl appear...

Seems weird that you would have diacetyl appear later on. Some bacterial infections can cause diacetyl. I am not sure that lagering longer will help the problem as it is the yeast that usually take...
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