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11-16-2016 6:03 PM

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  • Vancouver Area - Canada
  • Beer, Wine, Cheese, PicklesrnYou bring it I will ferment it.rnrnCertified BJCP
  • Professional Skeptic
  • Started brewing beer (kits) in my bedroom in University - the quality was really bad now that I think of it. Later did wine from kits, then juice then (when I got a house and a garage) grapes. Then got back into beer but using all grain and kegging etc.
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  • Posted in thread: the best homebrew video ever!!! on 02-23-2015 at 02:48 AM
    Stimon - all of us at my brewclub have been watching your Youtube Video and I see that you are
    planning to join Homebrewtalk. If you are visiting Vancouver BC in Canada in the next while be
    sure to in...

  • Posted in thread: Rushing a beer on 12-11-2012 at 02:58 AM
    Lots of threads on gelatin -here's one:

  • Posted in thread: Copper in beer line on 12-10-2012 at 10:40 PM
    It will cause an anode/cathode type electochemical reaction which will erode the copper and
    deposit on the stainless (or is it the other way around?). Some will invariably wind up in the
    beer but it m...

  • Posted in thread: Brewing Safety - CO2 on 12-10-2012 at 09:42 PM
    It's funny this question - how much beer do I have to ferment to asphyxiate in a closed room -
    gets asked every few years. If you search around, someone actually did the calculation (its
    quite safe).B...

  • Posted in thread: US 2 row for lambic? on 12-10-2012 at 09:03 PM
    Sounds good.Remember any "lambic" is actually a pLambic (pseudo lambic) - so go ahead and get
    creative. Its more the bugs than the malt that get to "shine" in lambic.If you are trying to
    win competiti...

  • Posted in thread: Rushing a beer on 12-10-2012 at 09:00 PM
    Not totally unpressurized in the corny, otherwise you're somewhat exposed to the atmosphere.
    :DYes, that's what I would do - didn't specify sealing pressure required.

  • Posted in thread: Rushing a beer on 12-10-2012 at 07:46 PM
    If you feel it tastes OK then its done. I would be concerned about Acetaldehyde and diacetyl.
    Even when the gravity is down, active yeast are still "cleaning up" some residual products. I
    would consid...

  • Posted in thread: CO2 bubbles? on 12-23-2011 at 07:09 PM
    I understand how it looks suspicious to you - spoon of some of the scum, smell and taste it: if
    its sour, or otherwise off, it may be infected. Even so it may still be worth bottling as a
    sour beer.

  • Posted in thread: Temp controller? on 12-23-2011 at 05:06 PM
    This will probably not be the best - the temp tolerance is too great (range of temp swing).I
    really liked this one that I bought off ebay:Digital Temperature Controller Thermostat Aquarium
    F | eBaybu...

  • Posted in thread: Hot Fermentation - Yeast Worth Harvesting? on 12-23-2011 at 05:03 PM
    You can "re culture" the yeast if you wish - ie build up a new cake from a small sample, this
    time in ideal conditions. But, don't use the current cake unless you want the next beer to
    taste like the ...

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