Gift Premium Subscription To WoodlandBrew

Join Date:


Last Activity:

04-13-2014 3:11 PM

Likes Given: 54

115 Likes on 112 Posts 


  • Brewing beer has been a passion of mine since my first extract brew in the late 1990's. Whether it's recipe design, or critiquing a brew, and everything in between it's all exciting to me.
  • Electrical Engineer.
  • Male
  • Married
  • Malden
  • Massachusetts


  • Posted in thread: using gypsum with DME on 04-16-2014 at 11:52 PM
    The folks at Briess were kind enough to tell me exactly how much mineral content to expect from
    their extract. I have more details in my book including recommend additions, but in a nut
    shell:A 1.060 ...

  • Posted in thread: How to maximize brew quality? on 04-16-2014 at 11:44 PM
    Great beer can be made with extracts. There is a section in the end of my book that goes into
    detail. The big three I see are:1) Keep it clean2) Fermentation temperature3) Adequate cell
    count.In my ex...

  • Posted in thread: Final gravity too low, can this be fixed? on 04-07-2014 at 01:43 PM
    You could add CaCl post fermentation. I use the same small samples experimentation as with
    other post fomentation additions. Pipettes are useful for this.You may consider adding biscuit
    malt or Specia...

  • Posted in thread: Final gravity too low, can this be fixed? on 04-01-2014 at 12:10 AM
    Maltodextrin mostly adds to mouth feel. There really isn't much of a taste to it. The malt in
    the grain bill will contribute the most to the malt profile. You might consider steeping some
    crystal and ...

  • Posted in thread: Final gravity too low, can this be fixed? on 03-30-2014 at 05:31 PM
    You could add Maltodextrin. It's what is left behind after yeast have fermented all of the
    simple sugars and maltos. 8oz is a common addition for a 5 gallon batch. This will boost the
    final gravity 4 ...

  • Posted in thread: Does the shape of bottles matter? on 03-10-2014 at 09:37 AM
    I have used those same types of bottles and haven't seen a difference. Chemically I don't see
    how there would be a difference either. The amount of CO2 produced is directly proportional to
    the amount ...

  • Posted in thread: Yeast Starter Question and Travel on 02-28-2014 at 08:14 PM
    I would start it before leaving for the weekend. You'll have a higher cell count that way.

  • Posted in thread: Accidentally partial boiled only 1.5gal on choc. milk stout. on 02-26-2014 at 10:26 AM
    In addition to low hop utilization that you mentioned, there is a higher chance of scorching
    the LME with a low boil volume. You might consider not boiling the extract. It's already been
    boiled when i...

  • Posted in thread: Which is better, several small starters or a big one on 01-23-2014 at 08:30 AM
    Yeast are typically 15um in diameter. That's 0.000015 meters or 0.0005 inches. The size of the
    container as almost no effect on growth. The only factor that significantly effects cell
    propagation is t...

  • Posted in thread: Layers of Fermentation. on 01-22-2014 at 08:03 PM
    Yes, it's completely normal. when bottling try to leave the sediment (called the cake) behind.

Following Stats
The 2nd edition is now available: Brewing Engineering BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D