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05-27-2011 2:39 PM


  • All Grain homebrewer.
  • drums,surf,beer
  • AudioVisual Technologist
  • Allan
  • I have been brewing all-grain beer for many years, on and off, and I am continuously improving my set-up. I try to keep things as simple and pure as possible and adhere to the Bavarian purity law of 1516. I've brewed many California Common beers, but I'm recently I've been brewing Pale Ales with US-05.
  • Pale Ale
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  • Victoria
  • British Columbia


  • Posted in thread: cali lager 2112... peach aroma? on 05-30-2010 at 03:31 PM
    My last batch of steam beer made with 2112 is a little more intense flavored than the Anchor
    Steam Beer. It's like the flavor profile of the yeast is exaggerated, stronger flavored then
    the commercial...

  • Posted in thread: Immersion Chillers - why does cold water feed the bottom of coil? on 02-16-2010 at 04:38 AM
    I always stir my IC. It decreases the chill time from 20-25 min to 12 min. I have a cheap
    home-made IC, the copper tube is probably too thin, but it's long, and it's a real messy coil,
    but I use it to...

  • Posted in thread: Funnel and mesh bag on 01-27-2010 at 10:56 PM
    I have always transferred my chilled wort from the boiling pot to the carbouy with a siphon,
    leaving a pint or two of trub and hops sludge behind. Lately though I have been pouring the
    chilled wort th...

  • Posted in thread: sparge water temperature.... on 11-22-2009 at 03:55 AM
    My last two batches I fly-sparged with boiling water and had the best sparges I have ever had.
    I'm sure hotter sparges are better sparges. My efficiency was way up, close to 90%, according
    to beer cal...

  • Posted in thread: Mash Temperature - how low is too low on 11-11-2009 at 08:16 PM
    I do a single step infusion mash and I usually hit a temperature of 152-156 and my beers end up
    a little sweet for my taste. So, I'm trying a mash at 148 today. How low can I go and still get
    full sta...

  • Posted in thread: Yeast starter question on 08-29-2009 at 04:43 AM
    I've read many threads about yeast starters, and they all say pretty much the same thing, but
    what I am wondering is what would be the difference in flavor between a batch made with a yeast
    starter an...

  • Posted in thread: When do you crush grains? on 07-24-2009 at 05:01 PM
    I read somewhere that it's best to crush the day before, or in another room or outside, because
    of the barley dust that gets in the air. From what I understand there may be bacteria on the
    grains, and...

  • Posted in thread: Tomato beer on 07-14-2009 at 11:14 PM
    Frambozen, a scoop of raspberries in the secondary. Apricot ale, some dried apricots in the
    secondary. Why not some sun dried tomatoes in the secondary? (Not the ones soaked in olive oil,
    the dry ones...

  • Posted in thread: AG VS Extract on 07-14-2009 at 02:44 AM
    Thanks to Yuri and Carnevoodoo for pointing out my misguided comment about throwing away dry
    yeast. If I hod proof-read my submission I might have made the distinction between Fermentis
    US-05 and the ...

  • Posted in thread: AG VS Extract on 07-13-2009 at 10:02 PM
    In my opinion, the first key to making good beer from extract is to throw away the packet of
    dried yeast and use a liquid yeast from White Labs or Wyeast. The yeast has as much to do with
    the flavour ...