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06-07-2012 3:50 PM

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  • Arizona
  • Beer drinker, brewer and taster (kind of a vicious cycle). Really looking to learn as much as I can about beer and share my own knowledge with others as well to come up with amazing beer we can pass down to our children and generations to come. Yep that's my dream...

    At this time I'm brewing an English Pale Ale and will soon be brewing a Weizen...
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  • Posted in thread: S.J. CA water analysis on 04-18-2012 at 12:19 AM
    Here's the basics of what you need to know... To put everything into perspective, keep in mind
    that when it comes to all grain brewing water is important in order to mash at the right pH
    levels (betwe...

  • Posted in thread: How to Keg Beer on 01-12-2012 at 02:06 AM
    Here's a video and webpage I put together that may help you...How To Keg Home Brew Beer

  • Posted in thread: Adjusting pH on 07-26-2011 at 02:58 PM
    It depends on what you are brewing... but typically about 15 minutes into the mash is when you
    take your pH reading...You should have an idea of what adjustments you'll make before you start

  • Posted in thread: Low FG on 07-22-2011 at 03:13 AM
    There's a few things that stand out right away... first is being that this is only your third
    batch, I must ask if you've calibrated your thermometer... I used three different thermometers
    and the dif...

  • Posted in thread: Top off water in all grain on 07-22-2011 at 02:58 AM
    I would suspect that as long as you account for decreased hop utilization due to increased boil
    gravity, your final product should be pretty darn close to the full boil product.+1 hop
    utilization and ...

  • Posted in thread: Finally got my water report on 07-22-2011 at 02:45 AM
    Oversimplified, "Alkalinity CaCo" is basically giving you the concentration of bicarbonates
    while "Hardness CaCo" gives you the concentration of Calcium...Most importantly what this means
    is that if y...

  • Posted in thread: Sparge Volume on 07-21-2011 at 05:53 PM
    I have been searching AG info recently. I have some concerns about sparge volume. I have seen
    where people will post that too much sparge water will give astringent flavors and release
    tannins. I gues...

  • Posted in thread: Did I screw up? on 06-07-2011 at 12:43 PM
    You say your average temperature was 160... worse, sounds like you dropped your grains right
    below 180 F... if you dropped them in around 170 F, that's mash-out temp (the temperature you
    use to STOP a...

  • Posted in thread: Aw dang, messed up! *help on 06-07-2011 at 04:15 AM
    .02 is a big difference... you need to take your gravity reading when the wort is diluted to
    it's final size...1.060 could have used a yeast starter... leave the beer until you don't see
    any change in...

  • Posted in thread: Second Brew: Should I Wait? on 06-07-2011 at 04:07 AM
    You can also put your fermentor in a container with water and add ice bottles to keep it
    cool... here's a picture... home brew temperature control

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