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09-20-2014 3:18 PM

25 Likes on 21 Posts 


  • water sports
  • chemist, retired
  • Brewed in '70s, quit due to demanding job. Rediscovered in 2012, astonished how well-developed the craft had become.
  • Ales, to perfect them, then lagers.
  • Bries"s Trad. Dark, Centennial bittering, 1728 yeast.
  • The same
  • 5 kit brews, 4 part grain batches
  • kegs used as secondaries.
  • Male
  • Married
  • Strafford
  • New Hampshire


  • Posted in thread: I Quit Smoking on 09-18-2014 at 08:01 PM
    Smoked 4 yrs in HS, quit. Now, my ETF(16%/yr) holds Phillip-Morris, Lorillard, Altria, thanks
    to tobacco!

  • Posted in thread: I took the labels off, but then this happened... Now what?!?! on 09-13-2014 at 08:25 PM
    You might try a little bleach, soaking overnight. CAREFUL Bleach will damage eyes, so do in
    outbuilding. Rinse well, air out on side or upside down. Only other I can suggest is naphtha,
    charcoal light...

  • Posted in thread: Water or vodka in airlock? on 09-08-2014 at 07:14 PM
    StarSan. I'm assuming you dilute it according to pkg. directions??? It's food-grade phosphoric
    acid plus a trace of surfactant. It's been in soft drinks since forever.Forget vodka, it's not
    strong enu...

  • Posted in thread: Tried replacing dry-hopping with hop tea on 09-08-2014 at 06:55 PM
    I wouldn't blame the pressing, rather the heating. May consider reducing the % water present by
    using a solution of 40% EtOH(vodka) or, if you have a chemist friend, 70% EtOH. Let it soak a
    few hrs., ...

  • Posted in thread: Frozen kegs on 09-07-2014 at 01:01 AM
    When a compressed gas expands, it takes heat with it, leaving behind cold gas or liquid. This
    is how Dry Ice is made: CO2 gas is allowed to expand so fast that some turns to snow, is
    compressed, and s...

  • Posted in thread: Enzymes on 08-30-2014 at 07:01 PM
    BSG sells a 1.5 oz bottle of amylase, and it was dirt cheap; probably isolated from a bacteria
    culture. Bought at my local HBS. Haven't used it yet, maybe in winter. Look 'em up, or call A@G
    HBS in Po...

  • Posted in thread: Bottling struggle on 08-27-2014 at 09:26 PM
    I get free bottles @ town recycling ctr. I use Sam Adams cause they weigh up to 386 grams, so
    I'm hoping the extra weight helps withstand pressure better. The only other ones I use are the
    22ozs withO...

  • Posted in thread: Bottling Suggestions on 08-15-2014 at 09:06 PM
    Just use 22oz beer bottles: easier to handle, not too much to drink(well, maybe), if one bursts
    you can vent the rest w/o breakage, faster to cool, can add different flavors to several from a
    single g...

  • Posted in thread: Hydrometer sinking on 08-11-2014 at 01:30 AM
    That is why you always remove a sample for hydrometer test. No, don't pour it back in.

  • Posted in thread: "Technical" or Non-Food Grade Phosphoric Acid on 08-11-2014 at 01:28 AM
    You might consider tartaric acid, available in HBSs in food-grade from Crosby & Baker.. It's
    naturally occurring in wine as the potassium salt, I believe. Dirt cheap. It is a strong
    organic acid, odor...