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10-20-2013 11:55 AM

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  • Posted in thread: Closed-system pressurized fermentation technique! on 08-20-2013 at 09:24 PM
    This has probably already been covered, but I don't have the time to read the entire thread and
    a cursory search didn't yield anything.What do you guys make of Greg Noonan's assertion that
    "during the...

  • Posted in thread: too dry. how do i get some body back? on 08-04-2013 at 11:06 PM
    Age it for 3-6 months. If it's still too boozy, use it for beer cocktails and/or cooking.

  • Posted in thread: Midwest Supplies on 07-06-2013 at 04:46 AM
    I recently (6/12) ordered some kegging equipment from Midwest. It took them a full week to ship
    the order (UPS delivered it in a reasonable time). All of the items I ordered were listed on
    the shippin...

  • Posted in thread: Low Efficiency & High Attenuation on 06-19-2013 at 01:39 AM
    My hydrometer reads two points high, which I account for. I use Kaiser's water calculator,
    though I have some concerns about seasonal variation in my water supply. My water is very low
    mineral and hen...

  • Posted in thread: Low Efficiency & High Attenuation on 06-16-2013 at 09:57 PM
    Since going all-grain, I've been consistently seeing very low efficiency (sub 70% with a single
    batch sparge), and very high attenuation (85%+ AA in all malt worts with a 60 minute 150-153F

  • Posted in thread: My apricot blonde smelled bad bottling day??! on 04-06-2013 at 09:53 PM
    What yeast & malts did you use? Does it smell like cooked cabbage or rotten eggs? If it's
    sulfur or DMS, then it should fade with time. If it smells like asphalt or rubber bands, there
    ain't much hope...

  • Posted in thread: Step by step of my brewday: Doing a massive hop stand on 03-24-2013 at 07:32 PM
    Sounds like your results are in the same ballpark as mine, although it's hard to a make direct
    comparison because of the temperature curve on your first hop addition. I found the aromatics
    to be extre...

  • Posted in thread: Staggered Dry Hop? on 03-20-2013 at 10:29 PM
    I've only just brewed my first double dry-hopped beer, but a lot of pro brewers do it. I asked
    Matt Brynildson about it, and here's what he replied:We know that yeast activity can result in
    positive c...

  • Posted in thread: Off flavors from...Star San? on 03-19-2013 at 03:54 PM
    I agree with the infection diagnosis. I had a similar problem, and after I left the bottles
    around for a few months I got gushers.

  • Posted in thread: Step by step of my brewday: Doing a massive hop stand on 03-18-2013 at 04:11 PM
    It was a 1.053 pale ale. Based on my results, I think that a 30 minute hopstand at 200 is about
    equivalent in IBUs to a 5 minute addition (Tinseth), while a 30 minute hopstand at 175 is about