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  • Rhode Island Fermentation Technicians
  • Started brewing in 2006 in a little apartment, made an extract hefeweizen. Fast forward to today and I'm contemplating turning the entire garage into a nanobrewery...
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  • Posted in thread: salt additions on 05-09-2011 at 02:45 PM
    That really is a lot of salts to add. What are you going for? Just proper estimated mash pH? A
    very sulfate heavy/hop-forward beer?For that water I'd add 2.5g of CaSO4 and 2.5g CaCl2 to the
    mash and b...

  • Posted in thread: Shelf life of bottled homebrew? on 04-25-2011 at 09:19 PM
    I know that flavor: oxidation. A lot of people call it papery/cardboard, I tend to smell/taste
    apple peels, and that thin mouthfeel are all hallmarks of old beer, especially in a light lager
    without a...

  • Posted in thread: Spontaneous fermentation, no hops... Now what? on 02-14-2011 at 02:03 AM
    This was a second running, already mashed, doubtful if many bugs survived the process.Possible,
    but not probable.You wouldn't say that if you ever seen/smelled a mash tun that hadn't been
    cleaned out ...

  • Posted in thread: Ferment 2.5 gallons in 3 gallon BB? on 02-14-2011 at 12:02 AM
    Fermcap-SProblem solved. Don't make it difficult.+1Fermcap-S works great. I do 4.8G batches in
    5G carboys with no problems!

  • Posted in thread: Spontaneous fermentation, no hops... Now what? on 02-13-2011 at 11:57 PM
    I can't be sure, but the fermentation activity you're seeing is more likely to be from the
    various bugs that exist on the malt, not the yeast from the brewery. I would give it a taste
    right away to se...

  • Posted in thread: Can you Brew It recipe for Epic Pale Ale on 09-28-2010 at 02:38 AM
    Thanks for posting, Eric. I'm going to try this, so here's your post in English measurements
    (to save anyone else the conversion):6 gallons post-boil, 70% efficiency, Morey for color, 15%

  • Posted in thread: Edgeumicate Me About Hops... on 09-12-2010 at 07:41 PM
    I would say that hop bitterness is an acquired taste. After getting my start with amber ales
    and Sam Adams, the first Sierra Nevada Pale Ale I had was offensively bitter. These days I
    reach for a SNPA...

  • Posted in thread: Mmmmmm. Chinook.... on 09-11-2010 at 01:57 PM
    I've done a single hop APA with Chinook and accidentally doubled the 15 minute flavor addition.
    The only word needed to describe that beer was "papaya." Just tons of papaya. I didn't get any
    pine off ...

  • Posted in thread: Naming of Parts: "Oh, Biscuit = Victory?!?" on 09-11-2010 at 03:24 AM
    I feel terrible that I don't have the source to credit for this, but I had this chart hanging
    around on my hard drive. If anyone can lay claim, please do!

  • Posted in thread: I think I overdid my brewing salts, what do you think? on 09-10-2010 at 02:18 AM
    It may help to look at this from the other direction. Why did the brewers of stout in Dublin
    use dark malt. The answer is that the acid in it lowered mash pH and made better beer. What pH
    did they get...

  • Rhode Island Fermentation Technicians
    Rhode Island Fermentation Technicians