Brewster2256

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Join Date:

05-04-2009

Last Activity:

07-21-2014 3:38 PM

    ABOUT ME

  • Vista, California
  • Most recently brewing,hiking,endurance runs,drinking coffee
  • full-time student, BioChem major
  • Donny Firth
  • (Indie Folk)
    Devotchka, Two Gallants, The Decemberists, Magnolia Electric company.
  • Anything by Tolstoy, Dostoyevsky, Thoreau, George Orwell, C.S. Lewis, Thomas Wolfe
  • Tasted some awesome home brews from my friends, and shortly after my brother got his ol' brewing kit back. I'm a science major, and find the process of brewing increasingly interesting, so I decided to adopt brewing as a hobby.
  • Coffee Russian Imperial Stout
  • Gyllenol (Belgian golden ale)
  • Bjorn (Oaked barleywine), Mead
  • Weiz-guy (Weizenbock), Hel (Belgian strong pale ale), JimHef(hefenweizen), Amber alert (Amber ale)
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Cheap quick disconnects? on 12-24-2012 at 09:06 PM
    We would be using the quick disconnects for gas/beer lining. Everything on the cold side. For
    example, being able to switch between a corney gas fitting to a sanky fitting, in a moments
    notice, seems ...

  • Posted in thread: Cheap quick disconnects? on 12-24-2012 at 08:44 PM
    We typically don't serve our beer that hot

  • Posted in thread: Cheap quick disconnects? on 12-24-2012 at 08:17 PM
    website says that the quick disconnects can be used for beverage dispensing, although at ~$2
    per coupler pair, it seems almost too good to be true. Anyone have any experience with these?

  • Posted in thread: Bottle caps in bulk? on 12-15-2010 at 08:16 PM
    Trying to find a supplier of bulk amounts of bottle caps for bottling at home. I'm thinking a
    bag of 1000-2000 count. Anyone know of one?

  • Posted in thread: Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? on 05-22-2010 at 04:18 AM
    Hypothetically, couldn't you cap a still fermenting mead at the desired point of sweetness, set
    aside a few low-volume test bottles, and open one every 3-4 days to test for carbonation. Once
    the desir...

  • Posted in thread: Bjorn - Smoked Barley Wine on 05-02-2010 at 03:44 AM
    Tasted a sample yesterday. The barleywine has been on oak now for about 2 weeks now, and is
    starting to taste amazing. I'll be racking it once again in the coming days for a week or so
    before I bottle...

  • Posted in thread: Mash temperatures on 04-22-2010 at 03:09 PM
    Kilning is not exactly a natural part of the barley life-cycle, considering it's the arrest of
    development which stops further growth of the sprouting grain, before it can utilize more
    starch for grow...

  • Posted in thread: Mash temperatures on 04-21-2010 at 05:08 PM
    From an evolutionary standpoint, perhaps the rate at which the enzymes function under typical
    plant conditions, is sufficient and more beneficial than at a greater rate. For example, in our
    own bodies...

  • Posted in thread: Recipe critique needed. on 04-20-2010 at 03:03 AM
    I like the idea of having a SRM backbone without the use of crystal and with a low quantity of
    roasted grains for a more complex, nutty stout. I agree the color is too light for a imperial
    stout, but ...

  • Posted in thread: Recipe critique needed. on 04-18-2010 at 11:04 PM
    FrukostBrew Type: All Grain Date: 4/18/2010 Style: Imperial Oatmeal Stout Brewer: Donny Batch
    Size: 5.00 gal Assistant Brewer: Boil Volume: 6.13 gal Boil Time: 60 min Brewhouse Efficiency:
    70.0 % Equi...

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