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05-01-2016 11:10 PM

Likes Given: 11

28 Likes on 25 Posts 


  • Cary, NC
  • Started brewing in February 2007 with extract kits and quickly moved to all grain. My favorite beers are American and English style ales. I'm extremely lucky to have a wife who also loves beer and encourages my brewing.
  • Male
  • Married


  • Posted in thread: What Stops You From Going Pro? on 04-21-2016 at 12:52 AM
    I would probably become an alcoholic. Also, the worst time to jump into an industry is when
    it's craft beer bubble.

  • Posted in thread: Vienna Malt Pale Ale on 01-21-2016 at 12:45 AM
    I've brewed this 4 or 5 times. It's a very good pale ale. Based on the comments above, I might
    try it again this spring but up the Vienna to 90%. 5 lbs Vienna (3.5 SRM) 4 lbs Pale - Briess
    Brewers 2-R...

  • Posted in thread: Brown Ale help on 01-20-2016 at 01:26 AM
    I like it.

  • Posted in thread: Vienna Malt on 01-20-2016 at 01:19 AM
    In my experience such small additions of Vienna and Munich don't add anything.

  • Posted in thread: Are all starters created equally? on 01-10-2016 at 12:25 AM
    I know I'm coming a bit late to the thread, but this is what I now do for a starter. The day
    before brew day I activate my Wyeast smackpack first thing in the morning (I only use Wyeast).
    That evening...

  • Posted in thread: Brewing California common on 12-05-2015 at 02:22 AM
    not much is happening during fermentation. After one day of fermenting nothing notable occurred
    no real bubbling activity. Finally small time bubbling happened but lasted a short time. Does
    this mean ...

  • Posted in thread: Volume Problem (aka not enough beer) on 12-05-2015 at 01:51 AM
    Hi All, I'm still having this issue volume issue. I consistently end up with 4.5gal of wort
    going into the fermenter . My guess is that beersmith is just not accounting for some type of
    equipment loss...

  • Posted in thread: Music Match on 12-05-2015 at 01:43 AM
    Johnny Hit and Run Paulene - X

  • Posted in thread: Brown Ale with Chinook hops on 12-05-2015 at 01:27 AM
    Brown and Amber malts are not the same, though there is variation between maltsters so some
    examples may be similar. In general, Brown is around 65 L and Amber is in the 20-30 L range. To
    me, Brown ta...

  • Posted in thread: Wyeast 2112 vs 1056 on 11-17-2015 at 12:03 AM
    I've used both 1007 (German Ale) and 1728 (Scottish Ale) for ale fermentations in the mid 50's
    with good results. I really like them both.

Primary/Secondary: #129 Northern English Brown Kegged: #127 American Amber, #128 Stone IPA clone Planned: London ESB, IPA