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  • Boston
  • moving electrons in wires
  • IPA, Dumb Blonde, Chocolate Oatmeal Brown, California Common, Belgian Wit, IPA Part 2, Centennial Blonde, American Amber, Belgian Blonde

    On Deck:

    Belgian Golden Strong, Belgian Pale w/ Golden Yeast
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  • Posted in thread: Carbonation limit of regular bottles on 11-20-2009 at 06:10 PM
    Seems like a common question, but I couldn't find it in the search.I'm bottling a Golden Strong
    this weekend and I was wondering how many volumes of CO2 are safe for regular bottles. I have a
    decent c...

  • Posted in thread: How to get good lacing? on 11-15-2009 at 06:16 PM
    Don't know of a band called that. Before I moved all of my friends were straight edge and Stay
    Gold is their cute little slogan. I liked to give them **** about it every little chance I
    could.:off: f...

  • Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 11-15-2009 at 05:58 PM
    How would this be using WPL001 yeast?I have an IPA bubbling right now and would like to reuse
    the yeastthanksI brewed my most recent batch of this with WLP001 washed from an IPA. It turned
    out really ...

  • Posted in thread: How to get good lacing? on 11-15-2009 at 06:48 AM
    The ingredients for the beer below are Munich, Northern Brewer hops, S-04 and water. Great
    head, great lacing.:off:Is your brewery name in reference to the band?

  • Posted in thread: So who's brewing this weekend? on 11-09-2009 at 01:31 PM
    6gal Belgian Golden Strong5 Gal Christmas spice beer with a good dose of chocolate maltBottled
    Belgian Pale aleI'm teaching a friend everything I know about brewing before I ship off to San
    Francisco ...

  • Posted in thread: Triple a tad too sweet--not bottled--fixable? on 11-06-2009 at 05:59 AM
    All simple sugars should ferment out completely. The only difference being some slight flavor
    differences depending on the type of sugar.

  • Posted in thread: I'm about to show my ignorance.... on 11-03-2009 at 03:06 AM
    it, your taste buds will thank you in 6 weeksKeep the fermentation below 70 degrees if at all
    possible. Once I figured out temperature control, the quality of the beer I brewed improved

  • Posted in thread: Strange Beer Color and Pressure in Secondary on 11-01-2009 at 05:58 PM
    It's most likely due to cooling, there should be enough c02 in solution and a small amount
    being produced to create a bit of positive pressure in the secondary. I have noticed that if
    the temp is redu...

  • Posted in thread: Does this look normal? on 11-01-2009 at 03:16 PM
    Looks alright to me.What was the fermentation temp? What did you use for a sanitizer?

  • Posted in thread: When to put extract into the boil? on 11-01-2009 at 02:53 PM
    For my extract+grains brews, I add half the extract in the method Jaybird suggests (before the
    boil) then right when I kill the flame at 0 minutes I add the remaining extract. I have tried
    the 15min a...