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08-13-2011 3:54 PM

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  • Accounting
  • Started with Mr Beer in 2005. Moved to 5 gallon batches in 2008. Moved to all grain in 2009.

    I really enjoy brewing everything British and Scottish in origin, American IPAs, and German Lagers.
  • SNPA Clone, Scottish 80/-
  • British Summer Ale
  • 2009 Spiced Holiday Ale, American Brown Ale, Brown Porter, Dunkelweizen, Blood Orange Hefeweizen, Dark Mild Ale
  • Special Bitter;
    Irish Dry Stout;
    Scottish 60/-
  • Male
  • Married
  • Raleigh, NC
  • North Carolina


  • Posted in thread: Freezer Dies at End of Lager Primary on 06-11-2011 at 02:12 PM
    I always raise the temp to at least 65-70 on lagers in the last few days of fermentation
    (around day 7 or 12 or so) - this is known as a diacetyl rest. So basically you got a d-rest on
    autopilot, no h...

  • Posted in thread: First All-Grain Attempt - How Will This Turn Out? on 04-01-2011 at 03:53 AM
    I think Golden Promise and Munich are great base malts for the flavors you want. 35% specialty
    malts is a lot. Most beers will have 20% or less specialty malts. Honey malt will give you
    sweetness, but...

  • Posted in thread: Juicy hop character? on 03-28-2011 at 04:39 AM
    I brewed an IPA last year that I thought was very juicy. It had equal portions of Amarillo,
    Simcoe, and Centennial hops. I used an ounce of each hop in the last five minutes of the boil
    for a 5 gallon...

  • Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 03-14-2011 at 03:41 AM
    Thank you, KingBrianI, for starting this thread, and thank you, bierhaus15, for all the great
    advice.I took advice from this thread and made a special bitter that turned out great.I used
    Baird's MO ma...

  • Posted in thread: Blood Orange Hefeweizen on 02-18-2011 at 03:59 AM
    I'm now drinking a version of this beer and these are my thoughts:60% - domestic 2-row40% -
    malted wheatOG - 1.046FG - 1.010ABV - 4.7%Wyeast 30681 oz Hallertauer for 30 minutes1 oz
    Tettnang for 5 minu...

  • Posted in thread: Working on my first recipe (a mild) on 02-04-2011 at 03:05 AM
    If you're using light malt extract, I find that 8 oz of chocolate malt in a 5.5 gallon recipe
    is pleasant for a dark mild. 8oz of pale chocolate malt is a good option if you're worried
    about it being ...

  • Posted in thread: 2011 dopplebock on 02-03-2011 at 04:16 AM
    Most Doppelbocks are made with a high percentage of Munich malt, up to 100%. I recently made
    one that was 70% Pils and 30% Munich, and I was disappointed with the maltiness of the beer. In
    the future,...

  • Posted in thread: My Thermapen arrived! on 02-03-2011 at 04:03 AM
    The one thing I will warn you about is how easy it is to drop the thing. Last weekend, mine
    slipped out of my hand over a bucket of sanitizer solution, and it reminded me of one of those
    basketball sh...

  • Posted in thread: Wyeast 1728-Scottish Ale on 01-22-2011 at 04:36 PM
    I recently brewed a 60/- with White Labs Edinburgh, their Scottish strain, and it also had
    virtually no krausen, just like the Wyeast. It really reminded me of a lager fermentation.

  • Posted in thread: Low gravity session beer... on 01-16-2011 at 06:12 AM
    I'm partial to Scottish ales myself.Scottish 70/-90% Golden Promise or Maris Otter7% Crystal
    203% Roasted BarleyTarget OG: 1.035-1.040Mash at 156 FUse Scottish Ale: Wyeast 1728 or White
    Labs Edinburgh...


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