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06-01-2015 4:32 PM


31 years old

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  • BJCP National
  • Boston Wort Processors
  • Baltic Porter, Glacier APA
  • wine barrel flanders, bourbon barrel sour stout, bourbon barrel belgian stout, oud bruin, lambic, brett schwarzbier, sour cherry blond
  • marzen, RIS, IIPA, IPL, conan APA, vanilla milk stout, smoked dunkel, flanders red, sour cherry quad, nelson lambic, brett belgian IPA, Amber
  • Male
  • Married
  • Medford
  • MA


  • 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
    added cu...

  • 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
    comes fro...


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