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04-22-2014 6:52 PM

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  • 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: Primary got a little warm on 04-22-2014 at 11:48 PM
    A Vanilla Porter with Wyeast 1056 American Ale. Would 65 be more appropriate for a porter?For
    an American porter I like the yeast character subdued. 65F with 1056 would probably do that.
    Warmer may a...

  • Posted in thread: Primary got a little warm on 04-21-2014 at 01:51 PM
    I agree, the temperature in the second week is much less critical than the first. What style of
    beer are you making and which strain are you using? 68F-70F would be reasonable for a
    Belgian, but wou...

  • Posted in thread: Estimating cell counts of slurry on 04-20-2014 at 12:25 AM
    I agree that counting the cells on a hemocytometer using a microscope is the only way to know
    for sure, but for the most part 1 billion cells per ml of settled slury will get you close
    enough.I've fou...

  • Posted in thread: Wyeast smack pack out for 6 hours on 04-18-2014 at 11:02 PM
    I have a Wyeast smack pack sitting out for 6 hours, fully inflated in a room that is about 70F.
    Can I put it back into the fridge and use it again another day?I had to end my brew day and
    dump my wort...

  • Posted in thread: using gypsum with DME on 04-18-2014 at 10:50 PM
    Wow! that is amazing info, Thanks! One question though, am I to assume that the minerals that
    come from DME are distributed to wort in a linear fashion? For example, It would take me about
    6 lbs of DM...

  • 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 ...

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