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01-17-2017 5:56 PM


34 years old

Likes Given: 1086

505 Likes on 303 Posts 


  • Caught the bug in the summer of 2011...My "brewery" is called Pilgrim Abbey. I like to brew with anyone in the south shore of Mass, so drop me a line if you want to get together.
  • Male
  • Married
  • Plymouth
  • MA


  • Posted in thread: User Name Riddles on 12-16-2016 at 03:30 PM
    Mine is impossible to figure out

  • Posted in thread: Hop-back / torpedo-style vessel? on 11-30-2016 at 10:56 AM
    Google is your friend...old thread but its been done several times. Hop rocket + pump + keg.

  • Posted in thread: Brew Day: 10-30-16 Rye Pale Ale on 11-01-2016 at 01:56 PM
    In spite of much reading, I'm still a bit confused about mash temperatures. Can someone explain
    the benefit of 156 vs 152 and why it pertains to biab?Lower mash temps will give you a more
    fermentable ...

  • Posted in thread: bj's honey?? on 10-27-2016 at 05:47 PM
    I'd be weary of honey from BJs. Probably not pure at best and might even not be honey at worst.
    There are so many fake or diluted honeys on the market right now. Not saying it would
    necessarily affect...

  • Posted in thread: Dry Hop/ Dip Tube Clogging on 10-04-2016 at 05:27 PM
    I use stainless steel tea balls. You can get a set of 6 pretty cheap. They hold over 1 oz and
    are just awesome.

  • Posted in thread: What size cooler for gylcol reservoir on 10-04-2016 at 10:23 AM

  • Posted in thread: Mini Fridge - STC1000 on 09-23-2016 at 06:12 PM
    Wow...was there last weekend...god damn

  • Posted in thread: WARNING! Gross Digestive discussion on 09-23-2016 at 10:36 AM
    Just a combo of drinking too much and probably not the best diet.

  • Posted in thread: Nailing Down An IPA on 09-19-2016 at 06:14 PM
    Two things:1. mash temp? A lot of brewers on this site prefer drier/thin beers that are usually
    mashed around 149. I like fuller/sweeter bodied beers mashed at 153-157. Consider some marris
    otter or s...

  • Posted in thread: High ABV stout on 06-22-2016 at 02:02 PM
    I really only do large beers and did a nice chocolate/coffee stout that came in around 13%Your
    main concern should be oxygenation prefermentation then using some type of step addition of
    simple sugars...

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