Last Activity:06-01-2015 4:32 PM
Age:31 years old
Likes Given: 3
123 Likes on 119 Posts
Posted in thread: 20th Annual Boston Homebrew Competition on 05-03-2015 at 02:30 PM
I would hardly call less than 24 hours later taking forever. All the info needs to be double
checked before we post the info, which should go up by the end of today or tomorrow. In the
meantime I can ...
Posted in thread: 20th Annual Boston Homebrew Competition on 04-07-2015 at 02:54 PM
Entry deadline is next Friday. Get your entries in soon before we hit the cap!
Posted in thread: How much detail in BJCP 16 E notes? on 04-01-2015 at 01:26 AM
I've never entered beers into competition before and am trying to glean what info I can off of
old threads about 16E.When judging is it general practice for judges to divide their
rounds?I.e. 2-3 judg...
Posted in thread: Big ABV / Strong bite on 03-23-2015 at 06:49 PM
the strength isn't helping, but moreso your ferment conditions are the culprit. you way
underpitched and if you fermented it at 68F ambient, you were definitely in the 70s, which is
way too high for a...
Posted in thread: Secondary question? on 03-09-2015 at 10:58 PM
no i got that, how old total? I wouldnt add fruit before 9 months
Posted in thread: Secondary question? on 03-09-2015 at 05:13 PM
You should have mentioned it was on currants. The sugars from them could have purged the CO2, I
would have at least left it on them for a few months. How old is this flanders that you already
Posted in thread: Sweeten my Stout on 02-05-2015 at 11:22 PM
maple syrup will not add sweetness, its a simple sugar and will ferment out. lactose would be a
better choice. you could of course also mash higher, bitter less, use more crystal. 3 vanilla
beans is w...
Posted in thread: Split Saison Timing Questions on 01-29-2015 at 05:30 PM
2 - would have been ready about 3 months ago if not for the sour in the rye dregs adding
bacteria. probably good to go if you're not looking for sour character3 - depends on the dregs.
ive had some wi...
Posted in thread: Higher ABV Sours on 01-23-2015 at 05:12 PM
being a big beer you definitely should have pitched the sour mix from the start. id recommend
doing that anyway, but on a big beer you definitely won't get that lacto to do anything. not
that you can ...
Posted in thread: Thoughts on saving a BW with bugs on 01-23-2015 at 04:46 PM
a lot of the brett funk comes from converting existing esters/phenols vs consuming sugar. since
english strains dont typically produce a lot of the pre-cursors that characteristic brett funk