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04-29-2010 3:59 PM


  • State College, PA
  • Cooking,brewing,and the great outdoors
  • I'm a homebrewer of about 5 years now, having started just after college graduation. Towards the last year and a half of college was when I really developed a taste for craft brews. I have always loved to cook, so I decided, why not try to homebrew? I did extract batches with concentrated boils for my first ten beers, and made the jump to all grain after that.

    Currently, I'm working with the picnic cooler set-up doing single infusion mashes with fly sparging. I just got into kegging this year and don't ever plan on turning back.

    The dark, heavy, and hoppy beers were the ones that got me started, but these days I've been leaning toward the light, crisp, clean session brews. I am a Bohemian pils freak!
  • Maifest Hefeweizen, Maifest Kolsch
  • Irish Red, Nut Brown, RyeBock
  • Male
  • In a Relationship


  • Posted in thread: Almonds? on 02-23-2010 at 06:25 PM
    I'm thinking for my Christmas brew this year that I will try to use almonds or apricot kernels.
    What I'm going for is an Amaretto-like flavor in the beer.I was wondering if anyone out there
    has brewed...

  • Posted in thread: Your fav yeast for British pale ale on 01-04-2010 at 09:06 PM
    I am worried about oxidation with all the extra headspace (?).Not an issue for primary
    fermentation due to CO2 production. Don't even worry about secondary. Just primary for 3-4 wks
    then bottle/keg. I...

  • Posted in thread: Bourbon Vanilla Porter (AG) on 01-04-2010 at 08:42 PM
    I've been sampling this recipe here and there for over a month now, having just officially
    "Tapped" it right before Christmas. Such an interesting beer. Actually had a half-gal of beer
    that wouldn't g...

  • Posted in thread: Your fav yeast for British pale ale on 01-04-2010 at 08:32 PM
    I have an English bitter planned. Never brewed it. I can't decide between S-04 (which I've had
    and like) or WLP005 British Ale, Ringwood. I wish i could do 10G brew and split it up into 2
    fermenters, ...

  • Posted in thread: Epic Gaming Table on 10-20-2009 at 08:36 PM
    Wow, this looks phenomenal! I've never played DD or anything of the like, and I'm still
    drooling over that thing. Excellent craftsmanship and a very creative idea all around!

  • Posted in thread: Bourbon Vanilla Porter (AG) on 10-20-2009 at 02:30 PM
    What kind of vanilla did you use?Use Madagascar Bourbon Vanilla beans. They have a very high
    vanillin (the main compound responsible for vanilla flavor) content, and are pretty much the
    classic vanill...

  • Posted in thread: Help with Water Profile Report on 10-13-2009 at 03:42 PM
    Others are right that you definitely want your Ca++ and Mg++ concentrations. But, judging by
    your low sulfate, low alkalinity, and low chloride levels, I'll bet Ca and Mg concentrations
    are fairly low...

  • Posted in thread: Sour milk aroma? on 10-07-2009 at 09:59 PM
    Well, I think it was just some unfamiliar hop aromas and a stuffy nose playing tricks on me.
    It's now carbonated and it is delicious! Assertive, malty, and very bitter with just enough
    sweetness to ba...

  • Posted in thread: Sour milk aroma? on 10-01-2009 at 07:49 PM
    I just kegged a Red Rye that I brewed about a month ago and noticed what I thought was a sour
    milk aroma. Tasting my hydrometer sample didn't reveal any sourness, and I didn't notice any
    visible signs...

  • Posted in thread: Dry Hopping Infection on 09-29-2009 at 03:10 PM
    Are you positive the beer was finished at 1.010? Did it remain at that reading for 2-3 days?
    When you rack to secondary, there is still CO2 in solution that will continue gas out, creating
    bubbles and...

On Tap: Irish Red On Deck: RyeBock, Nut Brown Carboys: Maifest Hefeweizen, Maifest Kolsch