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10-26-2011 12:57 PM


  • Ann Arbor, MI
  • 31 year old academic living in MI and working on my Ph.D. in History. Craft brew fan for my entire drinking life (which started at age 22) and finally getting into brewing my own stuff.

    Tend to prefer over-malted beers, though I'm a big fan of Simcoe and the more resiny hops. My favourite beer is probably J.W. Lee's Harvest Ale with Kuhnhenn's Creme Brule Java Stout and Unibroue's Trois Pistoles running close seconds.
  • Board games and cards,roller coasters,attending sporting events
  • Academic/Vagabond
  • Michael Webb
  • English Barleywine (PM)
  • Simcoe IIPA (PM)
    Borderline Cloying Rye (PM)
    Hefe Split Batch (PM)
    Belgian Split Batch (PM)
    Nut Brown (PM)
  • Single


  • Posted in thread: How much cane sugar is safe? on 10-25-2011 at 03:14 PM
    You can use a pretty significant amount of sugar without any problems. Belgian beers are one
    example of a style that uses a hell of a lot of sugar (i.e.: up to 30%) (read Brew Like a Monk,
    from the ye...

  • Posted in thread: Anyone have experience doing Doppelbocks with Cal. Common yeast? on 10-25-2011 at 02:50 PM
    Topic is pretty much contained in the header. I live in an apartment, using ye olde plastic tub
    with ice-filled 2 litre bottles I can get my fermentation temperatures down into the high 50s
    this time ...

  • Posted in thread: Easy Partial Mash Brewing (with pics) on 10-06-2011 at 01:30 PM
    I do not think he means putting the actual grain bag in the boil but rather the drainings from
    the grain bag?Yes, exactly. I basically hold the bag as long as I can per the original post
    (which varies...

  • Posted in thread: Easy Partial Mash Brewing (with pics) on 10-05-2011 at 07:25 PM
    You also lose some liquid to the grains. Obviously you'd get all of it back in a perfect world,
    but you'd be holding that bag there for a very, very long time!One really easy way to maximize
    this is t...

  • Posted in thread: Easy Partial Mash Brewing (with pics) on 05-07-2011 at 09:52 PM
    Hey would like to thank Deathbrewer for this tutorial. I did my first partial last weekend and
    I think I'm hooked hit my OG no prob! :rockin: Just had a question regarding recipe
    formulation: I don't ...

  • Posted in thread: Tips on using acidulated malt? on 05-03-2011 at 01:31 PM
    Has anyone used this to try and seriously sour a Saison before?I ask because I like sour beers
    but I really don't have the space for a second set of equipment right now. I've been intending
    to brew a ...

  • Posted in thread: Too Much Sugar? on 05-02-2011 at 10:11 PM
    One other thing you should be aware of:The sugar being added to the boil has a second effect:
    it thins the body of the beer because it is easier for the yeast to break down. Even once the
    beer is done...

  • Posted in thread: Most Use All-Grain Method? on 04-15-2011 at 10:54 PM
    FWIW I got out of pure extract brewing in extremely short order, but I've stayed on partial
    mash because of the space of my home. I'm not nervous about my ability to do all-grain, and the
    time thing w...

  • Posted in thread: sediment issue on 03-31-2011 at 01:31 PM
    Sediment swirling in the bottle can be fixed by one thing: putting the beer in the fridge and
    letting it sit for 2 days minimum. Depending on how flocculant your yeast are, 2 days might
    form a tight r...

  • Posted in thread: Brewing a good IPA, excess tannin extraction, steeping with base grain on 03-31-2011 at 01:27 PM
    How is the hop aroma?I ask this because a lot of people's flavour perception comes from their
    sense of smell. If you aren't getting a good hop aroma, you might not get the full IPA effect
    that you're ...