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09-15-2016 4:54 AM

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  • Posted in thread: the necessity of starters (or lack thereof?) on 09-15-2016 at 04:54 AM
    I've been brewing for ~40 years. IMO under-pitching means you haven't given the yeast
    manufacturer enough money. Assuming you rack your brew to a secondary fermenter, you may notice
    the amount of crea...

  • Posted in thread: What are you drinking now? on 06-07-2015 at 04:04 PM
    Still a 5 gallon brewer, but can't match the pictures above. I'm more of a red plastic cup kind
    of guy. My repertoire has stabilized around 7 styles:- Best Bitter- Extra Special Bitter-
    Newcastle Brow...

  • Posted in thread: Step Infusion Mash on 09-04-2013 at 07:37 AM
    I also do a two step (beta & alpha amylase) mash. I am a 5 gallon brewer and can't afford the
    space and equipment of manufacturing methods, so I stick to culinary methods. Therefor, my
    consistancy & r...

  • Posted in thread: Mash Temp Regulation on 01-09-2013 at 08:15 AM
    Thanks for all the comments. We have done well over 200 batches and most of my practices are
    fairly solid. Currently we are trying to get our decoction draw practice understood. Thanks to
    this site, I...

  • Posted in thread: Advice Sought: Budget brewer re-evaluating my all-grain equipment on 01-09-2013 at 07:42 AM
    Hi all. I am a 5-gallon all-grain home brewer who enjoys BIG beers. It seems as though I have
    outgrown my current home brewing configuration.Here's the caveat before I proceed, I am also a
    public scho...

  • Posted in thread: Having fun in Seattle & Hello on 01-09-2013 at 07:26 AM
    I try to avoid dedicated brewing equipment. That said, the 32 qt brew pot, 20 qt sparge pot,
    fermentation & lautering tuns, 3 Corney kegs, the CO2 bottle with attachments, and 60% of a 20
    cu ft refrig...

  • Posted in thread: Is this volcano of a starter normal for WLP001? on 01-05-2013 at 08:17 AM
    I'm lost. What bottle. I really don't understand what is going on here and am way over my
    head.- My understanding of "starters" is what I set aside from the cream yeast at the bottom of
    my primary. So...

  • Posted in thread: Having fun in Seattle & Hello on 01-05-2013 at 07:59 AM
    Degree is EE, practice is software engineering (however, I prefer programming). Boeing for 32
    years. 15 of them as consultant & road warrior (NATO countries only). I did a gig at the
    Rainier brewery o...

  • Posted in thread: Yet Another Stuck WLP007 Batch on 01-04-2013 at 08:47 AM
    I teach intro brewing occasionally. Failure to adequately oxygenate the wort before pitching
    seems to be the commonest "mode of failure". Obviously, you are aware of the need for oxygen in
    the yeast's...

  • Posted in thread: Pale Ale Fermentation question (be warned, I'm a noob) on 01-04-2013 at 08:14 AM
    The only critical things in brewing (that I have found) are:- sanitize (reduce yeast competitor
    populations)- feed the yeast well (wort & oxygenate)- get the yeast to go forth and multiply

Brewing is a culinary art - Bruce vanNorman