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02-12-2016 1:09 PM

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38 Likes on 33 Posts 


  • Software Design
  • Metallica
  • FBI - Fredericksburg Brewing Insiders
  • Started brewing with my brother back in 2008. After the first couple of batches, moved up to all grain and have not looked back.
  • Male
  • Married
  • Mineral
  • VA


  • Posted in thread: Berlinerweiss help on 02-10-2016 at 09:41 PM
    You do not need the brett yeast for this recipe. If you have soured with the lacto, and
    finished with the ale yeast, you can stop there and have a fine Berliner. Cheers.

  • Posted in thread: Can Quaker old fashioned oats be added directly to mash on 02-10-2016 at 06:34 PM
    They need to be cooked first to gelatinize the starches, then they can be added to the mash.

  • Posted in thread: First decoction - Pilsner on 02-04-2016 at 08:37 PM
    For the first decoction, you want to pull a "thick" mash to boil, mostly grains. For the second
    decoction, you can pull a "thin" mash, mostly liquid. Remember, the enzymes are mostly in the
    liquid. Do...

  • Posted in thread: Weird bitterness in IPA on 02-01-2016 at 05:46 PM
    As the yeast settles more it should take some of the harshness/bitterness with it. Give it a
    few weeks in the fridge and see if it improves.

  • Posted in thread: Fermentation Problem on 02-01-2016 at 05:40 PM
    Looks like the one on the right has a lot of yeast left in it. If you do not let the yeast
    settle for long enough or cold crash, the top of the fermenter will be clear while the bottom
    is still cloudy...

  • Posted in thread: Gas in line on 02-01-2016 at 04:53 PM
    Without a check valve, this is possible. I had it happen one time when a keg froze, expanded,
    and backed up into the other kegs that were carbing. Get a check valve on each keg and this
    will not happe...

  • Posted in thread: Can you aerate the wort post pitching. on 01-28-2016 at 03:48 PM
    You are fine to add oxygen to the wort any time before active fermentation.

  • Posted in thread: When would you ever raise the PH? on 01-20-2016 at 09:11 PM
    My water is very soft as well, and I add alkalinity to my dark beers like stouts and porters. I
    find stouts mashed at 5.5 are much richer and fuller than those mashed at 5.3. My $.02.

  • Posted in thread: Too dangerous? Wort canning without pressure cooker... on 12-10-2015 at 09:42 PM
    If you have to bring it to a boil before pitching the yeast, then you might as well make it
    fresh from DME. The main advantage of pressure canning DME is that you can store it at room
    temperature. San...

  • Posted in thread: Water Chemistry on 12-10-2015 at 09:36 PM
    I have very soft water, and was not able to make great IPAs until I really hardened my water. I
    used the pale ale profile in Bru'n water and it came out fantastic (2nd BOS out of 518 beers!).
    With thi...

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