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05-19-2016 2:59 PM


  • Chelmsford MA
  • Started brewing in 1998. Brew predominantly, English style ales. All-grain since 2004. Kegger.
  • Hiking and paddle sports,beer brewing
  • Biochemist
  • Mike
  • Princess Bride
    Grand Canyon
    Das Boot
  • Lost
  • Michael Crichton Novels
  • Got into brewing to better understand what made different beers different. I enjoy tweaking beer styles to perfectly suit my tastes. I believe in brewing to style. I believe in keeping it simple.
  • Male
  • Married


  • Posted in thread: Irish stout fermentation on 05-12-2013 at 01:55 PM
    If you are going to try and rebrew this beer repeatedly you have a great shot at doing a forced
    fermentation test. Save a pint if the wort and put it in a 2 liter flask or a quart mason jar.

  • Posted in thread: Lab testing for slurry cell counts and viability on 12-15-2012 at 01:40 PM
    I think it's a nice idea but how can you gaurantee the results of the sample are the same as
    when the sample was fresh? The time in transit will certainly effect viability of the slurry.

  • Posted in thread: Traveling with kegs on 08-19-2012 at 03:17 PM
    Does bottled beer go flat as it rides in the truck to the store? As long as the kegs are sealed
    the CO2 isn't going any where the beer will stay carbonated. You might plan to let the kegs sit
    for 30-6...

  • Posted in thread: Brewing a Rye IPA, Mash water question on 08-13-2012 at 12:12 PM
    Yes, but with fly sparging, you do normally mash out to get the grainbed up to 168. I don't
    know too many fly brewers around me that mashout necessarily. They sparge with 170F water, and
    after they co...

  • Posted in thread: Brewing a Rye IPA, Mash water question on 08-12-2012 at 10:07 PM
    With fly sparging you would be removing water at the same rate you are adding it so I don't see
    the problem with overflow as long as you keep an eye on it. You could even draw wort out before
    you star...

  • Posted in thread: Rouse the yeast? on 07-19-2012 at 10:28 PM
    will adding sugar to rouse the yeast affect the flavor of the beer in any way?Adding sugar will
    not rouse the yeast. Rousing is the physical process of get yeast back into suspension. Adding
    sugar gen...

  • Posted in thread: Consistently 1 to1.5 gallons more in Pre-boil. Why? on 07-18-2012 at 10:02 PM
    I love using beersmith. But I've never bothered with its offerings post the mash in. I batch
    sparge and collect my first runnings subtract it from the total I want and off I go. Software
    is great but ...

  • Posted in thread: Change In Flavor The Second Time I Brewed The Same Recipe... on 06-20-2012 at 09:24 PM
    Ester profile created by under pitching the dry packet added to the slightly higher FG likely
    explains the perceived difference in sweet malt profile. I'd be interested to hear how the next
    split batc...

  • Posted in thread: Hybrid Fly Sparge Technique on 02-12-2012 at 12:06 AM
    Sorry but If the efficiency gain is only attributable to drainage....Surely, if the two methods
    are equal in efficiency and the perceived gain was solely due to concentrated wort left in the
    tun, then...

  • Posted in thread: Hybrid Fly Sparge Technique on 02-04-2012 at 12:22 PM
    I haven't started AG yet so I'm trying to understand WHY/HOW fly sparging is more efficient
    than batch... and after reading this thread, I'm starting to believe that the 2-3 inches IS
    special.In most ...