Recent content by ovenfreshbread

I had a year long brewing hiatus after I moved, but I'm getting ready to ramp production back up (beer stash is dwindling rapidly). I'll try to help close out some splits soon.

If you have an addition stir plate left, I'll be happy to take one. Is there anything you'd like in return? I'm short on beer at the moment, but I could bring some to the next buy to get you back. Sent from my iPhone using Home Brew

Alright I'll take 5# of the de husked Carafa III. Is three days from now the cut of for whole sacks of grain as well as splits? Sent from my iPhone using Home Brew

Hey GermanBrewer, have you used either of those malts before? I have gotten mixed accounts of what they're like from sites online. Sent from my iPhone using Home Brew

Thanks to everyone who did the splits! I arrived at 10:30, which I thought would db early enough to help split everything up, but they were on the last bag already. Next time I'll shop up earlier to pitch in. Sent from my iPhone using Home Brew

It shouldn't really be a problem that it was too cold at the beginning. You probably just got a slow start on fermentation, so if you're counting by days rather than measuring specific gravity, don't count those days as primary time. Especially since it's a big beer, you want to make sure that...

I'll get on the new caraaroma split: 5# caraaroma Thanks! Sent from my iPhone using Home Brew

If you're going to work on lagers in the winter, go for a sack of german or belgian pilsner; the only problem is it doesn't get too far with British or American styles. It could be a good excuse to do some belgian ales, though. You could go for a Munich or Vienna if you want something darker...

I'm signed up and am in the contest.:ban:

The most important thing to me is that there needs to be a combination of noticeable dryness contrasted with assertive yeast/bugs character, which could be any combination of fruity, tart, funky, or sour (probably not too sour). I would want at least a little noble hop flavor and aroma involved...

I'm OK with closing the splits a week early as well if it makes it easier on the coordination. I say whatever is easiest for IslandLizard is fine with me when it comes to splits, since he's putting in a ton of work on them.

For the split it's these guys: Joshindc 10# Res291que 25# Robfar 20# For the whole sack, it's jamisonia. Sent from my iPhone using Home Brew

I only have a small share of the cararoma out of those two. I wouldn't mind waiting a little while for the split because it's mostly for experimentation. I so would be okay with dropping it if that's the way we decide to go. I have gone through a sack of the finest MO and the Gleneagles I the...

Sending payments for whole sacks and splits now. I'll take the last 5# of the brown malt so we can order it too. I'll add that to my split payment on the spreadsheet and send it over now.

I'll take the remaining 20# of the Munton's Pearl blend to close the split. I'll need to take it home in the bottom of the sack it comes in, though. I think I'm out of buckets for the time being.