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01-18-2014 10:48 PM

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  • Grand Rapids, MI
  • Asst. Brewer
  • My husband and I love good beer. When I quit my job to go out of state with him as a "trailing spouse" he said "F*ck working just start brewing beer." So I did. I'm such a pushover.

    I love to cook, and being kind of a techie having worked as an engineer I thought I might be able to brew ok. If I can find a more inconvenient and time consuming way to do something I usually do it that way, so I started off with all-grain.

    I use a modified cooler as a mash tun and a turkey fryer as a boil pot. Maybe I'll expand in the future, but so far so good!
  • Female
  • Married


  • Posted in thread: effects of replacing 2-row with less expensive adjuncts? on 09-02-2011 at 05:40 AM
    MattTim, I recently made an American wheat style with 15% wheat berries and 8% corn grits. I
    did a cereal mash with 6-row to convert it, then added to the main mash. I got a pronounced
    wheaty grainy f...

  • Posted in thread: Adjusting pH on 07-27-2011 at 01:04 PM
    Yes, I find it's ok to adjust 15 minutes into the mash. That's usually when I do it. Some
    people dough in at 104*F (40C), adjust the mash pH, then raise the mash temp. This method will
    only work if yo...

  • Posted in thread: AHS Toasted Coconut Porter on 07-24-2011 at 01:49 PM
    I usually use 2 x 14 oz packs of coconut for a 5 gallon batch, but I think I could use more!
    Next time maybe I'll do 3 or 4 packs. I use the regular sweetened kind from the supermarket and
    it still co...

  • Posted in thread: Clear Beer on 05-13-2011 at 09:37 PM
    You said you usually make IPA' you dry hop? Dry hopping causes chill haze...

  • Posted in thread: Help with my first all-grain imperial stout on 04-16-2011 at 02:31 AM
    That's a lot different than CO2.Way to go with the chemistry stuff!! :rockin:Thanks for
    clarifying. I know water chemistry like I know electricity -- do this and that happens, but I
    don't always know ...

  • Posted in thread: Help with my first all-grain imperial stout on 04-15-2011 at 04:52 PM
    What? :confused:You can either put CaCO3 in the mash directly or dissolve it first in
    carbonated water. As I understand dissolving it first makes it more effective at raising pH. I
    don't know anything...

  • Posted in thread: Help with my first all-grain imperial stout on 04-15-2011 at 01:03 PM
    I would add the planned amount of baking soda, based on the flavor you want. Then if your mash
    is still acidic you can add some CaC03. Here's my experience with CaCO3 -- you can't really add
    too much,...

  • Posted in thread: michigan preds brewday? on 04-10-2011 at 11:47 PM
    I've been thinking about one at my house. I need a few days to work out a date.

  • Posted in thread: Several water choices on 04-03-2011 at 07:47 PM
    You can get the samples tested by Ward Labs if you want. It's about $16 or so for a

  • Posted in thread: Chloride to Sulfate Ratio in Malty Beers on 04-01-2011 at 02:32 PM
    My SO4 and Cl get up above 100 when I get my Ca to 50-100ppm. How do you get your SO4 and Cl so
    low and still keep 50ppm Ca?My water at home has lots of calcium, but if I had to build from
    distilled I...

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