Recent content by Crayz

This thread is cracking me up! I fully planned and pitching it but my curiosity got the best of me and lead me to post my mistake here. So, in the name of science, I will give it a try tonight! It's been a week and a half, so I will take a gravity reading, taste it and let you know. It you...

Yeah, plans to dump it, but strangely enough it is fermenting like crazy! I would have thought the same thing as you Osborn.

I am not really considering it, but that doesn't answer my question. More for the sake of curiosity did I ask!

Okay, as embarrassing as it is to admit... (it was late, so...) When preparing to drain the wort from my last batch into the fermenter: I shook the 1 gallon of 15ppm iodophor solution around in my carboy, then set it on the floor in my kitchen. I thought, hmmmm... you should just dump that...

Fresh picked 5 minutes before, and were in the boil 10 minutes later. Doesn't get much fresher than that.

My three Cascade vines late summer. Bought 3 rhizomes and planted in a 24" pot. And who says you can't grow hops from a planter, or first year plants don't produce much?!

Okay, so I dropped the crystal to 1lb, and increased the 2-row to 8.5. Any other suggestions?

FYI, pretty much all of my malt profile experience is coming from this site and from books. Anything you guys can add relating to flavor, body, fermentables, color, and how it relates to this style would be awesme!

I am also not sure what the pecans will add. I searched all around, and noticed some people said fresh or raw pecans add a strong astringent character. Then I saw a response from BoZzyFresh on another Pecan related beer that suggest candied pecans. He also had a link here...

Okay, so this is my first real post; which goes to say how great this forum is. I have been lurking, reading, learning, etc... for a while and have always found my answer. This is less a question/answer situation and more of a recipe critique session. So if this is mis-posted, mods please...