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02-07-2012 11:25 AM

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  • Muncie, IN
  • I've been homebrewing since Fall 2006, and moved to all-grain about a year after that. I prefer light- to medium-bodied ales (no porters/stouts, please) and am a rarity in that I don't care for citrusy American hops. Being somewhat of a greenie, I prefer to use organic ingredients when possible, and I lean toward more sustainable brewing practices (recirculating chiller water, no dedicated beer fridge, etc.).
  • homebrewing,organic gardening
  • Faculty development / Higher education
  • Greg
  • Stargate, Star Trek(s), and most things sci-fi
  • Dresden Files series
  • I got into homebrewing in Fall 2006 with the help of a long-time homebrewer I work with. I now brew mostly all-grain batches, and am slowly upgrading equipment, most recently with a nice heavy kettle. I still bottle, and don't see kegging in my future, since I don't want to hassle with a separate fridge. I prefer to use organic ingredients and try to save resources whenever possible.
  • I want to make a cream ale or wheat beer for the summer.
  • American pale ale made with all Glacier hops.
  • Marzen
  • Belgian Strong Golden Ale, Brown Ale, Amber/Copper ale
  • N/A
  • Male
  • Married


  • Posted in thread: Carboy/ Keg Cleaner Giveaway on 05-26-2011 at 04:50 PM
    Good way to get rid of the kreuseny crud in my carboy.

  • Posted in thread: very low to now carbonation? on 10-09-2009 at 02:41 PM
    Everything sounds right. What temperature were the bottles sitting at for those 12 days? If it
    was cooler than 70, it might take longer to carbonate. Plus, if the yeast was dormant (or at
    least tired)...

  • Posted in thread: Mild Bottling on 10-07-2009 at 05:43 PM
    I always let my ales like this go two weeks, just to be safe. If you go shorter periods before
    bottling, I'd recommend checking the final gravity over a few days to make sure it's really
    done. A low-g...

  • Posted in thread: Carbonating a Kolsch on 09-30-2009 at 07:05 PM
    I'd let them sit for two weeks at a temperature in their fermentation range (56-70F), then move
    them to the fridge. Otherwise they may not carbonate adequately--and certainly not for a long

  • Posted in thread: Do you live in Denver? Going to GABF? on 09-17-2009 at 05:17 PM
    My daughter just moved to Denver and we are visiting her and going to GABF. When we asked if
    she'd go to GABF with us, the response was "Hell yes!" She already made reservations for us to
    go to a beer...

  • Posted in thread: Sun Exposure on Fermenter on 09-01-2009 at 05:18 PM
    Were they covered or not? The biggest problem would be skunking, which results from isomerized
    alpha acids being exposed to sunlight. So your IPA is probably at biggest risk. Cover them with
    towels as...

  • Posted in thread: Bell's Brewery has Empty Bottles for Sale on 05-27-2009 at 07:13 PM
    Cool... wish I were closer to Kalamazoo. But then again, I prefer my Bell's bottles full. ;-)

  • Posted in thread: Brew Pal software in the iTunes App Store on 05-04-2009 at 12:36 AM
    This app is fantastic. I particularly love the timers. One question, though (which I also
    e-mailed from the website): What IBU formula does BrewPal use? I have ProMash set to Rager, and
    it told me I w...

  • Posted in thread: I wish my kids did this well... on 04-22-2009 at 04:32 PM
    Heck, I am trying to get all my other garden plants to watch the hops for some rapid-growing
    tips. Plant some lettuce seeds and you are eating salad for Sunday dinner.

  • Posted in thread: Boston Lager All Grain Recipe?? on 04-21-2009 at 04:45 PM
    I've got one, but since the batch is still carbonating, I am not sure how good it is yet. Let
    me know if you don't get anything else and I will dig up the one I used when I get home.Greg