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bio website wholegrainbrewing.com/blog
location Indianapolis, IN
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visits member for 3 years, 2 months
seen Mar 24 at 13:59

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1
awarded  Nice Answer
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awarded  Quorum
Feb
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Nov
9
comment Licorice flavor Beer
I have a Russian Imperial that used a large amount of various dark crystal malts. It's primary flavor is licorice/anise.
Nov
8
comment polluted Dark strong Ale when opened bottles
By "polluted" I believe cMinor means "over-carbonated."
Nov
8
comment Building Custom Sized Carboys
The main issue I'm aware of with buckets is the slight oxygen permeability. I love them for primaries (which is all I usually do, typically for 3 weeks). If I want to bulk age, I usually just keg it and age in the keg.
Nov
8
comment Will bitterness from a flameout coffee addition fade with age?
+1 I did this as well and the results were fantastic. I also recommend a dark roast with low acidity. I used sumatra.
Oct
27
awarded  Notable Question
Sep
21
comment Deep cleaning equipment after “brett” contamination
Of course you're right, Dale. I clean it now, regardless. :) It was perhaps a poor example, but the point of the story is that there is probably something you aren't thinking of in your sanitation/cleaning regime, if you're getting contaminations (and even if you're not).
Sep
11
answered Yeast, CO2 Toxicity with mead and beer