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| bio | website | user.dccnet.com/jroe |
|---|---|---|
| location | Gibsons, Canada | |
| age | 47 | |
| visits | member for | 2 years, 6 months |
| seen | May 18 at 1:09 | |
| stats | profile views | 22 |
I enjoy making and drinking lots of different beer, but my favorites tend to be Belgian style ales. But then again, there's nothing like a nice fresh IPA.
I won a "best of show" for a Southern English Brown ale, which I then got to help brew at Howe Sound Brewing. London Town Brown: https://untappd.com/beer/320937
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May 17 |
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\[WIKI] Improving Your Brewing Significantly I've always thought that grey layer on top of the grainbed was grain dust. |
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May 16 |
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Measuring Cup for Batch Sparging? I'd guess the measuring cup is for draining wort into for re-circulation. |
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Feb 20 |
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Kettle lid with hole in it I'm thinking about the fact that reduced evaporation will mean that my post-boil gravity will be much closer to my pre-boil gravity than it is now. |
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Sep 18 |
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If/When to move to secondary fermentation Actually, I don't any more. But I did when I wrote this. :-) |
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Jan 23 |
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Cold and Hot Break Keep an eye/ear on the current Basic Brewing Radio / BYO collaborative experiment on trub. Listen to the Jan. 5 2012 podcast here: basicbrewing.com/index.php?page=radio |
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Dec 30 |
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Calculating Alcohol by Volume If you're going to divide by 10 after, why don't you simply do (og - fg) * .11? :-) |
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Dec 28 |
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What is a “blonde” beer, and how do you make it? But Leffe Blonde isn't a BJCP 6B Blonde Ale, it's an 18A Belgian Blond Ale. Very different. |
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Oct 14 |
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How do you label your bottles? Cool! I had no idea this existed. |
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Oct 2 |
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My white wine has stopped fermenting, how can I restart it? Have you checked the specific gravity? I would guess that it is done fermenting. |
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Sep 30 |
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Yeast on primary fermenting foam I call the stuff on top "dirty head". Am I wrong? |
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Sep 2 |
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Belgian candi sugar v. Table sugar Split your batch in 2, do half with candi and half with table sugar, and then tell us the answer! :-) |
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Jul 31 |
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Will a “pink bubblegum medicine” flavor dissipate? I haven't heard of Wyeast 1332. Anyone know the source for that strain? |
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Jul 18 |
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Bubbles in my racking cane. Yes! +1 for pinching the tube. It always works for me. |
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Jul 17 |
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Munich and Vienna Malts - Dullness (and the balance of the mash, the other 60%-80% has been well-modified pilsner malt) |
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Jul 17 |
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Munich and Vienna Malts - Dullness Yeah, I don't think it's a problem with inadequate conversion. The beers I'm talking about have been only around 20%-40% Munich or Vienna, and between mashing, vorlaufing, and sparging, they've all had at least 2 hours of conversion time at the correct temps. But thanks for this suggestion! |
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Jul 10 |
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Munich and Vienna Malts - Dullness Yeah, that's worth thinking about. Thanks. |
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Jul 9 |
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Munich and Vienna Malts - Dullness Yes, perhaps that was too vague of a question to get good answers. To fully ask it, with maybe 5 or 6 recipes, is probably a bit too complicated for a forum like this. I just wanted to see if anyone else has noticed this trend that I've seen. |
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Jun 8 |
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Short boil and DMS That was a great story! |
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Jun 8 |
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Opinions on base malt: Prairie Malt from Biggar, Sask. The raw kernels taste great. I love 'em. Nice nutty flavor. |
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Jun 5 |
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Is there anything special needed to try brewing a Belgian Ale? It's definitely not the only difference, but it's an important one. |
