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11-26-2012 3:59 PM

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  • Tennessee
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  • Posted in thread: You know you're a home brewer when? on 09-28-2012 at 01:49 AM
    When you have started kegging and you end up hauling a pickup truck load of bottles to the
    recycling center.

  • Posted in thread: Need your favorite All Grain Scottish Ale recepie on 09-28-2012 at 01:38 AM
    Recipe: Scottish 80 Brewer: Darrell Style: Scottish Export 80/-TYPE: All GrainRecipe
    Specifications--------------------------Boil Size: 7.97 galPost Boil Volume: 5.72 galBatch Size
    (fermenter): 5.25 g...

  • Posted in thread: Long-term aging questions on 09-23-2012 at 01:50 AM
    Just to throw in my $.02. Iv'e had some Barleywines that were well over 10 years old at some
    some of my brew club's meetings and they were truly awesome. I'd think by 10 years they'd have
    used up any ...

  • Posted in thread: The new style on 09-20-2012 at 12:56 AM
    New World IPA. A Malty English base and Yeast, with plentiful American Hops. :tank:

  • Posted in thread: Skipping Secondary on 09-16-2012 at 02:30 AM
    I've done both ways. They both work fine. The advantage I see with a secondary is that the beer
    clears better and faster. You just need to make sure that the yeast are done doing cleanup to
    avoid diac...

  • Posted in thread: WLP029 - Kolsch questions. on 09-14-2012 at 02:32 AM
    I recently make a Kolsch using WLP029 on an 80/20 Pale malt/Pilsner Malt grain bill. Fermented
    at 62 degrees, it came out pretty much like it was supposed to. Very clear with a very subtle
    fruitiness ...

  • Posted in thread: mash tun on 09-12-2012 at 08:14 PM
    I have a 10 gallon round tun. I've done a 22 lb grain bill in it before. But that was just
    about all it will hold. It had mash about 1 1/2 inches from the top.

  • Posted in thread: What's your method for Scottish beers? on 09-11-2012 at 08:20 PM
    I keep the peat as far away from the brew kettle as possible. Hard 90 minute boil. Keep the
    1728 under 60 degrees, and do a month of lagering.I with ya on the peat. My grain bill is 10
    lb.Maris Otter,...

  • Posted in thread: What's your method for Scottish beers? on 09-11-2012 at 03:39 AM
    I was just wondering what methods other brewers use to get the caramel/peat flavors associated
    wit the style(s). I take the first two quarts of wort after the vorluff (sp) an boil the #$*!
    out of them...

  • Posted in thread: Big grain bill, undershot OG and lower efficiency on 09-05-2012 at 04:59 PM
    I get lower efficiency on large grain bills too. It's normal. To compensate, I usually Sparge
    more and boil longer. Some really big grain bills I get around 8 gallons of wort and boil down
    to 5. As lo...