Recent content by Dehm77

Thanks for the quick reply. I'm not much of an online poster.. Added mash temp to first post. I think the new, lower (149F) temp was key to a clean, lighter version of the SNPA recipe I originally used http://www.brew365.com/beer_snpa.php, not too mention less crystal.

I wanted to share my recipe for a pretty damn good APA. This is loosely based of a SNPA clone and Jamil's APA. I've made about 30 (all types, from lagers to Saisons to Sours) beers since March 2013 (2 years!) and finally have a house Pale Ale that fits the bill. I think we can all agree that...

I brewed JZ's lambic recipe to the "T" in July 14, with the intention to bottle it at some point. This was my first sour beer. OG 1.055 for 2 weeks with S05 (yes, I know, I should have only waited until 2/3 of the sugar was consumed), then pitched a 1 liter dregged lambic stater from a Lambic...

I made one similar to this. Toasted 1 pound for 30, mashed at 152 the carmelized 1 gallon first runnings. 8.5 lbs GP: 1.034 OG 1.007 FG. Simcoe .5oz @ 60, .4 @ 10, .4 @ flameout. Vermont Ale 1 liter starter. Ferment @ 67 for 3 days then up to 72. Dry hop .75oz for 4 days then kegged @ 10 psi...