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05-22-2014 12:17 AM


30 years old



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  • I'm a Senior Global Project Manager for TomTom, an amateur photographer, started a few companies back in San Francisco and now living on a mountain in the woods in New Hampshire in a beautiful cabin. I grow vegetables, raise chickens and pigs and still dabble in entrepreneurial activities. I've been blogging since 1999 and still blog every day. rnrnMy entire team is in Belgium so I frequently am forced to visit the holy land of beer and drink great brews with my co-workers who keep some pretty awesome cellars. rnrnI'm an avid BBQ lover, prefer pit smoked pig and gigantic 14 hour smoked briskets and make them regularly at home..but can never find enough people to eat the food.rnrnMy GF is awesome and I love hosting parties. I also rent my cabin out to people when I travel which is too often.
  • Beer,Photography
  • Project Manager
  • Adam Jackson
  • Bass Thumping Technornand old country music
  • LOTR
  • I'm a beer lover. Started drinking Yuengling, Guiness and Fat Tire..then moved to SNPA and more mainstream craft beers. Picked up Sierra Nevada 30th Barleywine in 2010 and my eyes were open to a brand new world. Corked beers?!??! YES!rnrnQuickly began buying larger format and higher ABV beers and began cellaring beers in November of 2011.rnrnBy April, I decided it was time to make my own. May '12, brewed my first home brew.
  • 1) I'd LOVE to get a mall format french oak barrel and do a barrel aged honey saison with wild yeast. All Brett? I'd love to do that and ferment with cherries or blueberries.rnrn2) I'm a huge Gueuze fan. A 1-3 year blend of lambic would be a phenomenally fun project.rnrn3) Oaked Russian Imperial Stout is a close 3rd
  • In a Relationship
  • Canaan New Hampshire
  • NH


  • Posted in thread: WLP099 "High Gravity Yeast" on 10-21-2013 at 05:11 PM
    Anyone with a lot of experiences? I have two beers that will receive it today, each getting
    800ML via an overnight starter.Barleywine @ 1.110 OG w/ 1098 British Ale Yeast + Starter. Two
    Months later, ...

  • Posted in thread: Correcting expected mash gravity with thick mash on 10-05-2013 at 02:54 AM
    Total Grain - 28 poundsMash tun - 10 Gallon igloo w/ false bottomMashed in at 165 with 8
    gallons of water (beersmith said I needed 10 gallons)Mash details - 152F for 120 MinutesFirst
    runnings were aro...

  • Posted in thread: Where's the Bourbon County Stout (BCS) Clones? on 09-27-2013 at 04:53 PM
    Brewing this next week!

  • Posted in thread: Cellaring Beer with a hot furnace keeping it warm on 05-03-2013 at 03:38 PM
    You can't cover the venting on the furnace outer panels,or it could dammage it. Maybe an
    isulated vessel for the beer?Thanks. I figured that wasn't possible. I wish it was a
    full-basement so the heate...

  • Posted in thread: Cellaring Beer with a hot furnace keeping it warm on 05-03-2013 at 11:29 AM
    I have an issue. We have a half base-ment at my house and I want to keep beer stored down there
    in the dark at 55F. Sadly, the room is 64F when I check the thermometer I've installed. But, if
    I turn o...

  • Posted in thread: Are my brett beers ready? on 04-19-2013 at 06:54 PM
    I need a pro to sample these for me.The one on the left is the result of completely
    overshooting my grain bill and, when I took the original gravity reading on brew-day in
    January, BeerSmith told me...

  • Posted in thread: What kind of mash am I doing? on 04-19-2013 at 03:45 PM
    Others have already answered, but yes I think your process IS costing you time, money, and
    efficiency.Here's why:1. Time. The mash was probably converted in 20-40 minutes, but holding it
    for 60 ensure...

  • Posted in thread: What kind of mash am I doing? on 04-19-2013 at 12:03 PM
    Thanks everyone. I'll attempt this on Sunday's batch. I appreciate the help and yeah, it's
    taking a long time but mashing, I just walk away for a while. I usually brew after work so it's
    5PM to roughl...

  • Posted in thread: What kind of mash am I doing? on 04-18-2013 at 05:12 PM
    i have never heard of someone recirculating first runnings like that. have you shown an
    increase in efficiency doing that?from beersmith's perspective, you can't really do anything
    with the way you sp...

  • Posted in thread: What kind of mash am I doing? on 04-18-2013 at 05:12 PM
    Thanks for the feedback, so I'm totally screwed up in my process, that's good to know
    :PQuestion is, is my process costing me A) Time B) Money C) Efficiency (aka money)?Basically,
    do you think changin...

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