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Qhrumphf

Stay Rude, Stay Rebel, Stay SHARP

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Join Date:

04-03-2011

Last Activity:

02-08-2016 5:45 PM

Age:

32 years old

Referrals: 2

Likes Given: 1383

2967 Likes on 2129 Posts 

    ABOUT ME

  • Urban apartment brewer, BJCP Certified beer judge, working class schmoe, and tradskin.
  • Beer,music,guns,hooliganism,hockey,and football (football,not handegg)
  • Auto worker full time, trying to break into the pro brewing game
  • Alex
  • Reggae, ska, rocksteady, soul, Oi!
  • AHA, BJCP, GRiST, DCHB, BURP
  • Started with an electric stove, extract batches, and a thrift store acquired basic set-up kit. Move to partial mash to partial boil BIAB all grain to MLT with split boil to electric brewing w/ heat sticks. Current apartment just uses a gas stove, but looking to go back to full-electric and automated down the road.
  • Lots o' Milds, Bitters, Porters, Stouts, Browns, and other associated classic English Ale.
  • Belgian Blond, Kitchen Sink Belgian Tripel
  • (Primary or Secondary souring) Flanders Red w/ Cab Oak, Brett C. Old Ale w/ Port Oak, Turbid Mashed Lamebic w/ Chardonnay Oak (both 2014 and 2015 vintages), Oud Bruin, Flemish Pale Ale, Session Kriek, Klsch
  • Lamebic, Brett B Tripel, Tripel, Quadrupel, Brett C. Oaked English Barleywine, Bourbon Barrel Imperial Flemish Sour Oatmeal Stout, Brett C. Bitter, Bire de Garde, Spontaneously Fermented English Cider, Wee Heavy, Lichtenhainer, Gose, 100% Brett B Dry Hopped Belgian Red, 100% Brett L Kriek, Petite Saison, Honey Porter, Gruit, Witbier, Irish Red, Dry Stout, Pale Mild
  • Male
  • Married
  • Arlington (DC)
  • VA

LATEST ACTIVITY

  • Posted in thread: Yup on 02-08-2016 at 07:34 AM
    Good talk.

  • Posted in thread: What am I doing wrong? on 02-08-2016 at 06:46 AM
    100% is defined by what is actually obtained by the maltster in their lab using a Congress
    mash, so it is not a theoretical number. So, the 100% potential probably does have a small
    amount of unconver...

  • Posted in thread: What am I doing wrong? on 02-08-2016 at 06:28 AM
    But you provided some additional info that I was too lazy to type out tonight. :)Actually the
    chart "defines" 100% efficiency by telling you what the SG would be at 100% conversion. It is
    possible to ...

  • Posted in thread: What am I doing wrong? on 02-08-2016 at 06:02 AM
    As usual, @doug293cz beat me to it.

  • Posted in thread: What am I doing wrong? on 02-08-2016 at 06:01 AM
    As mentioned multiple times already, principle source of poor efficiency (especially since
    you're batch sparging) is crush.I would check read this article, but specifically look at the
    chart: on you...

  • Posted in thread: How many gallons of homebrew in 2016? on 02-08-2016 at 05:03 AM
    You meant 2099+1021092109+5.5 WGV Ordinary Bitter= 2114.5

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 02-07-2016 at 04:58 PM
    Watching Man U and Chelsea it's surreal. Two giants that are both obviously struggling
    immensely. Although breaking out of Mourinho bus parking may do Chelsea some good.In both
    cases, no real drive, n...

  • Posted in thread: London calling on 02-06-2016 at 06:28 PM
    Qhrumphf I do greatly appreciate the welcome but I really must insist that....Which is really
    funny, because Woolwich isn't North London :mug:Don't worry, I won't hold it against you.Also,
    Come On You...

Following Stats
FORUM SIGNATURE
Next: Wheat Mild, English IPA Primary: WGV Bitter Souring: Brett C Old Ale, '15 Lambic, '14 Lambic, Flanders Red, Flemish Pale, Oud Bruin, Kriek Bottled: Gose, Lichtenhainer, Irish Red, Dry Stout, Gruit, Porter, Wit, Tripel, Blond Casked: Pale Mild, Oat Mild, BX Bitter Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C Barleywine, '13 Quad, '13 Sour Stout, '14 Brett C Bitter, '14 Wild Cider, '15 Wee Heavy, '15 Brett B Red, '15 Brett L Kriek, '15 Bière de Garde
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