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  • Homebrewing and golfing
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  • I got into brewing when I got a Brooklyn home brew kit. I did a few extract and brew in a bag beers before I ran into a 10 gallon cooler! I started using the cooler, a 10 gallon aluminum turkey fryer. I most recently bought a fridge and converted it into a fermenting chamber/ kegerator. Looking forward to expanding my equipment.
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  • Posted in thread: Bottles in the fridge on 08-14-2016 at 06:02 PM
    If you just bottled the batch it will need to be at room temperature to re-ferment in the
    bottle which allows it to carbonate.

  • Posted in thread: Souped up Mash-Tun on 08-10-2016 at 03:01 AM
    I agree that it's not necessary. If you want to try something i would pipe in hot air from a
    hair dryer or a high temp heat gun. Run some experiments. Good luck!!!

  • Posted in thread: Ferment question on 08-07-2016 at 12:42 AM
    Seriously Adventures in Homebrewing on Jackson is a MUST GO TO store since your in A2. They are
    very helpful for questions(almost as helpful as this forum) and they have everything you could
    want or n...

  • Posted in thread: Tart ag brews on 08-02-2016 at 01:46 AM
    I had the same issue it was due to the ball valve on my kettle. I took it apart and it had some
    crud built up in it. It's worth taking it apart if you don't already do that to take a look and
    deep cle...

  • Posted in thread: Multi step mash ph on 08-02-2016 at 01:42 AM
    Excellent thank you both for the advice!

  • Posted in thread: Multi step mash ph on 08-01-2016 at 02:10 AM
    I'm using a local malt houses 2 row and wheat. I'm running into some new issues for me. One is
    that it is floor malted and under modified. So I chose to do a protein rest. I'm not sure how
    to adjust t...

  • Posted in thread: Stuck Fermentation?? on 01-20-2016 at 07:25 PM
    With the OG calculated (as per flars) you can figure out what your FG should be. This yeasts
    attenuation is 73-77% simply multiply the last two number of your OG (1.070 would be 70) by the
    percents ab...

  • Posted in thread: Fermentation Bucket lid covered in yeast on 12-26-2015 at 04:19 AM
    Thank you for the info. It sounds like keeping the lid on is the better bet. I ferment low
    typically 64ish but condition a few days at 70 to clean it up. Tend to get that caked on yeast
    on the bucket ...

  • Posted in thread: Fermentation Bucket lid covered in yeast on 12-25-2015 at 05:59 PM
    I open it to take tasting samples before im ready to keg. I dont have a spigot ( should get
    one) I want to make sure I dont keg with too much aceteldhyde, sulfur etc ...

  • Posted in thread: Fermentation Bucket lid covered in yeast on 12-24-2015 at 11:22 PM
    I am fortunate to get vigorous fermentation. I do 5 gallon batches in a 6.5 gallon bucket and
    the krausen tends to go into my blow off tube. After the Kraussen settles it leaves a caked on
    layer of ye...

  • Portland Mashing Maineiacs
    Portland Mashing Maineiacs
Following Stats
Fermenting: Northern English Brown Ale Keg: Saison Bottle: empty Vissani fermentor build