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10-05-2013 8:29 PM

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  • Started this addicting hobby May of 2010.
  • Brewing of course...
  • Database Admin
  • Adam Godfrey
  • Indie, Acoustic Rock
  • Dexter, Mentalist
  • I wanted to start for a few months and then I finally broke down and got a starter kit. Have done about 1-2 batches a month and hope to start to do more. Made the jump to all grain in Jan. 2011. Creating starters in June 2011.
  • I really am liking Pale Ales right now
  • Brews done so far:
    1. Irish Red Ale (Gone)
    2. Nut Brown (Gone)
    3. Strawberry Wheat (Gone)
    4. Gone Fishin Pale Ale (Gone)
    5. Amber Ale (Gone)
    6. OktoberFast (aging, well it didnt turn out so well)
    7. British Bitter (also didnt turn out so well)
    8. Honey Kolsch (gone)
    9.Cent PA (all centennial hops, 5 oz in boil, 3 oz in dry hop, Turned out awesome) (gone)
    10. Brown Ale (gone)
    11. American Wheat "Love it or Leave it" (gone)
    12. BM Fire Rock Clone (gone)
    12. Black IPA (gone)
    13. American Wheat (gone)
    14. American Wheat (gone)
    15. Porter,
    16. Rye PA (Gone)
  • Nothing Kegged so far...
  • Male
  • In a Relationship
  • Pensacola
  • FL


  • Posted in thread: First A.G.! Saison on 04-14-2013 at 04:21 PM
    Agitation may help on commercial size systems (maybe), but it could only cause negatives in
    homebrew IMO. It will add oxygen, and the possible for contamination.

  • Posted in thread: Pellicle Photo Collection on 03-26-2013 at 03:57 PM
    In my home brewery wild yeast means anything that wasn't purposely put into my beer but is
    there now. If I pitch a vial of Brett, it wouldn't be wild IMO.

  • Posted in thread: Pellicle Photo Collection on 02-27-2013 at 11:24 PM
    Does this count as pellicle? Super goopy and going nowhere!Nope. Just yeast. It will fall in a
    week or 2.

  • Posted in thread: Bottling Tips for the Homebrewer on 02-24-2013 at 06:07 PM
    HiWhile I note your comment "High OG = longer time" for carbonation, and this matches with my
    experience, I am also wondering if bottling from primary or secondary has any effect also on
    the time / am...

  • Posted in thread: Stuck! on 02-19-2013 at 04:16 AM
    Rouse the yeast and warm it up. If that doesn't restart fermentation, then create a starter
    with a well attenuating yeast and pitch it at high krausen. Good luck.

  • Posted in thread: Post your infection on 01-20-2013 at 05:42 PM
    Currently in the secondary.Any thoughts on what I should do with it at this point?Was it
    supposed to be a sour? What is the beer? How does it taste?

  • Posted in thread: Massive trub, low efficiency on 01-19-2013 at 04:58 AM
    Looks pretty normal for biab that I have done on that scale. Next time you may want to give it
    some time in the kettle after cooling to let some of the trub settle before going into the
    carboy. Give i...

  • Posted in thread: How to make a yeast starter - Pictorial on 01-12-2013 at 03:15 PM
    I just did a brewers best kit and it came with a dry saison yeast.What was the brand and type
    of yeast?

  • Posted in thread: How to make a yeast starter - Pictorial on 01-11-2013 at 04:27 PM
    Good info guys, after several weeks of reading about yeast I didn't realize liquid yeast needed
    it's hand held so much compared to dry yeast. It cost more, it usually needs a starter, back
    rub and tap...

  • Posted in thread: bottles that can be capped on 11-10-2012 at 02:21 AM
    Most 750ml beers that are not corked can be reused. I like cigar city 750s the best. Dogfish
    750s also work.

Following Stats
Primary: American Wheat Secondary: Oatmeal Brown Ale, Dry Mead, Bottled: Session Rye, Black IPA, Porter, American Honey Wheat, American Amber Ale On Deck: Rye IPA, Jamil's British Bitter, Jamil's 60 Shilling