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Join Date:

05-08-2010

Last Activity:

05-22-2015 5:27 AM

Likes Given: 4

25 Likes on 23 Posts 

    ABOUT ME

  • Guitar,Brewing,Working
  • Bartender
  • Kyle
  • Metal/Hard Rock/Country
  • :]
  • Male
  • Married
  • Hudson
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: Legal Questions: home brew beer dinner at a restaurant on 04-21-2015 at 08:06 PM
    Call the ABC and ask? Mass sucks for liquor laws, absolutely terrible. I'd assume you'd need a
    particular license to sell or maintain a brewpub, but for free? Not sure...

  • Posted in thread: How often do you guys brew? on 04-11-2015 at 06:18 PM
    I go on brewing sprees. I brewed 20 gallons last month (4 seperate batches) and now have a DIPA
    and a hefe on tap, an RIS aging, and I gave a batch of Irish Red to my father in law. I
    probably won't b...

  • Posted in thread: Open carboy need suggestions on 04-10-2015 at 08:29 AM
    Not sure if this is your type of beer, but I randomly stumbled upon it and am very, very
    interested in brewing this next and aging for a little bit (or until I finish whatever kegs I
    currently have in...

  • Posted in thread: Kegerator Problem on 04-10-2015 at 08:25 AM
    This wouldn't be a dryhopped beer by chance, would it?Have you checked your diptube/poppet?
    Some gunk could cause some intermittent and confusing foaming, it's happened to me before.

  • Posted in thread: Bee Cave Brewery Bavarian Hefeweizen on 04-10-2015 at 08:20 AM
    That's what I'll try to do then!It will definitely help. I'm not trying to dissuade you, I'm
    just not sure if you would actually get the flavor I think you desire. The compound responsible
    for the ban...

  • Posted in thread: Bee Cave Brewery Bavarian Hefeweizen on 04-10-2015 at 05:39 AM
    I'm not sure if you would get the same flavor. Perhaps just underpitch the yeast and wrap the
    fermentor in a towel. The stress and increased temp should coerce more esters from the yeast.

  • Posted in thread: Secondary temperature on 04-09-2015 at 07:27 PM
    Hey wine forum,Picking up a few pails of juice at the end of April. I'm going to ferment in my
    chest freezer at 80F but wasn't quite sure what temperature I should maintain for my
    secondaries and furt...

  • Posted in thread: Sparging too fast? on 04-07-2015 at 04:50 PM
    ug, i should stick with batch sparging!thanks for the tips.I didn't see anyone mention it
    (maybe I didn't look hard enough) but have you tried the "hybrid" fly-sparge? add more sparge
    water at a tim...

  • Posted in thread: What have you quit doing ------ because it doesn't seem to be adding anything on 04-07-2015 at 04:45 PM
    I meant to add:I've stopped "upgrading!" My cooler, heatstick/induction burner combo, glass
    carboys, immersion cooler rig makes *fantastic* beers. I stopped changing things a number of
    years ago since...

  • Posted in thread: New to All Grain on 04-06-2015 at 07:39 PM
    Two handfuls is plenty, although if you do a slow lauter you should be fine regardless of rice
    hulls. More can't hurt, go for it. Throw in bottom of your mash tun and grain on top. Try to
    avoid stirri...

Following Stats
FORUM SIGNATURE
Primary 1: Russian Imperial Stout Primary 2: Chocolate-Coffee Porter Partigyle Primary 3: Das Hefeweizen, Jas? Secondary: Why bother? Keg 1: Hudson DIPA 1.01 Keg 2: Empty
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