Last Activity:12-16-2014 12:10 PM
Age:44 years old
Likes Given: 18
35 Likes on 29 Posts
Posted in thread: The SsBrewingTechnologies "Happy HolidaySs" Giveaway! on 11-17-2014 at 09:14 PM
Posted in thread: Extract Best Practices for AG Brewer? on 10-30-2014 at 11:36 PM
Use a tad more bittering with LME, as in my experiences DME finishes a bit dryer/crisper. Or
add DME to a recipe featuring LME to lighten up that malty sweetness a bit besides the extra
Posted in thread: Extract Best Practices for AG Brewer? on 10-30-2014 at 04:49 PM
I like the idea of adding sugar or using a more attenuative yeast to dry the beer out. And
yeah, I've definitely realized that there's nothing magical or "training wheels" about extract:
neglect the b...
Posted in thread: Extract Best Practices for AG Brewer? on 10-29-2014 at 08:14 PM
Hey all,I've been an all-grain brewer for a while now, but recently whipped up an
partial-volume, hopped-extract-with-flameout-addition batch for a hop aroma experiment my
homebrew club is doing. I ha...
Posted in thread: The Brew Stand Incredible Giveaway on 06-13-2014 at 03:48 PM
Posted in thread: The Great Hydra Giveaway! on 05-15-2014 at 03:29 PM
Posted in thread: Help with Chill Haze Please on 04-11-2014 at 08:18 PM
Any adverse effects for using gelatin?Some people have reported that gelatin can strip very
hoppy beers of some of their bitterness or hop character.-Rich
Posted in thread: Oskar Blues Old Chub clone from BYO on 04-08-2014 at 04:02 PM
Personally I'd go with 2 packets. They're cheap, and it's a biggish beer. :-)-Rich
Posted in thread: Recipe Critique: new attempt at Kasteel Rouge clone on 03-21-2014 at 10:13 PM
The beer wound up very good, especially with some citric acid added to make it good and sharp.
The process of extracting the cherries in vodka dulled the taste a bit.Only issue is that the
ABV is enti...
Posted in thread: Strawberry Alarm Clock v3.0 (Strawberry Blonde) on 03-21-2014 at 10:06 PM
Hey, everyone, thought I'd post a post-mortem, given that it's been a good while.The beer wound
up very good, especially with some citric acid added to make it good and sharp. The process of