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04-23-2014 11:02 AM

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334 Likes on 274 Posts 


  • Beer and Golf
  • College Prof
  • Lots of brews....... too many beers, not enough time...
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  • Posted in thread: Belgian Quad Recipe Critique on 04-22-2014 at 09:52 PM
    I like the simplicity. A good simple Tripel recipe is 80% pils 20% sugar. This is just a
    variation of that. Just using dark syrup.I like the idea of using some Munich for a little more
    flavor.D180 is ...

  • Posted in thread: Need New Ideas on 04-21-2014 at 01:50 PM
    What other types of beers do you like? We could offer suggestions but if you do not like those
    styles then the beers will not work for you.I brew a lot of Belgians and Saisons. I really like
    them, but...

  • Posted in thread: What ingredients have you used recently that impressed you? on 04-21-2014 at 01:14 AM
    Spelt in a Saison.. great rustic flavor.

  • Posted in thread: Bier de Garde Yeast - German Ale? on 04-20-2014 at 03:09 PM
    Just checked. The last two Biere de Garde's using 1007 went from 1.066 to 1.012. Mashed at 152
    and used no sugar. Both very nice brews.

  • Posted in thread: Easter Bunny Brews on 04-20-2014 at 02:46 PM
    Down to the last few minutes of my mash. An IPA with Chinook, Centennial and Citra....

  • Posted in thread: Hops In The Boil; Loose or Bagged? on 04-19-2014 at 09:18 PM
    I use a 5 gallon paint strainer bag that I clip to the lip of the pot. This is what I do. If
    the recipe has just a small amount of hops I just toss them in. But a big IPA with a ton of
    hops gets the p...

  • Posted in thread: Bier de Garde Yeast - German Ale? on 04-19-2014 at 09:10 PM
    1007 is what I use for my Biere de Garde's. I have done several using it. I would have to look
    at my brew log to see what the attenuation was, but as I recall it was pretty good.

  • Posted in thread: High gravity brewing advice on 04-19-2014 at 08:53 PM
    Make sure you aerate well with oxygen, and don't rely on shaking to get enough oxygen into the
    wort for the yeast.This ^^^^^ and pitch a big enough starter.

  • Posted in thread: Slow fermentation with WLP550 on 04-19-2014 at 02:27 PM
    What is the recommendation? Patience, warm the fermentation, other....?Yes... Belgian yeast are
    famous for taking off fast and getting the bulk of the fermentation over very quickly, then
    slowing down...

  • Posted in thread: Yeast blending on 04-19-2014 at 01:15 PM
    I have done it. I brewed a tripel using 1214 and 3787. The first time I brewed it the flavor of
    the 3787 was more prominent. Probably because 1214 is know to be a slow starter. The second
    time I did i...