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10-11-2016 11:22 PM

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126 Likes on 102 Posts 


  • Husband, father of two, BS in microbiology from UCLA, avid all-grain homebrewer.
  • brewing,gardening,motorcycling,juggling,hiking,photography,baking,astronomy
  • Tulare County Homebrewers Organization for Perfect Suds (TCHOPS)
  • Male
  • Married
  • Visalia
  • CA


  • Posted in thread: freezing yeast slurry on 10-05-2016 at 08:14 PM
    No doubt some did die! I'm impressed it made acceptable beer! Interested in more input from

  • Posted in thread: $50 Dedicated HERMS on 10-04-2016 at 09:06 PM
    Edit: wrong thread!

  • Posted in thread: Letting sediment settle after lifting fermenter before siphoning on 10-04-2016 at 07:27 PM
    I move my fermentor first thing in a kegging session. By the time the keg is washed/sanitized
    I'd wager the fermentor has had 20 or so minutes to settle. I move my fermentors as gently as I

  • Posted in thread: Do I need to dump this beer? on 10-02-2016 at 07:07 PM
    It's hard to see on my phone but those could be little rafts of mold growing on the surface.
    While mold looks gross it doesn't always make the beer taste/smell gross. Pull a sample. If it
    tastes OK th...

  • Posted in thread: Refractometer post boil measurement on 10-01-2016 at 05:09 PM
    It's a minute difference in the big scheme of things. I'd average the two since you can't
    resample now.

  • Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 05:02 PM
    Nice! RDWHAH comes to mind. ;)

  • Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 04:28 PM
    If it was my beer, I just roll with it as it is and let it be a lesson learned for next time.
    If the block of sugar at the bottom of the fermenter is substantial and you just can't let it
    be, I'd simm...

  • Posted in thread: OktoberFAST FG higher than expected on 10-01-2016 at 03:41 PM
    I'd chalk it up to a high mash temp paired with 17% crystal malts in the recipe. That's quite a
    lot, especially considering you will have a lot of malt intensity already thanks to the Vienna,
    dark Mun...

  • Posted in thread: 2nd Stove Top, First BIAB on 10-01-2016 at 03:35 PM
    Way to make it work! Sounds like you're going to need to scale up your equipment this

  • Posted in thread: Candi sugar added while high krausen on 10-01-2016 at 03:32 PM
    It's possible that the sugar brick will dissolve some into the wort and be fermented to some
    degree. Sugar has to be in solution (dissolved) for yeast to work on it -- sacc doesn't have
    teeth after al...

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