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01-11-2017 2:44 PM

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  • Making Beer
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  • Posted in thread: Canadian Roll Call!! on 11-17-2016 at 03:03 PM
    It was pretty good. Enough so that I picked up another but didn't put it on yet. I've got a few
    extracts and Festas stockpiled. In fact I've got three or four all grains I've yet to cook up.
    How did y...

  • Posted in thread: Canadian Roll Call!! on 11-16-2016 at 05:43 PM
    Lol. No probs bro. I have to get in to the city more...did finally get to Garrison this summer.
    So far since I've been back, I've only visited Boxing Rock, Salt Box and Bad Apple. Next stop
    will be Sp...

  • Posted in thread: Canadian Roll Call!! on 11-16-2016 at 01:07 PM
    Good to hear stuff from the coast. I'm thinking you mean "Good" Robot as our Muslim brethren do
    not find them rude anymore. And your video won't load...try again bro...PS - video works now

  • Posted in thread: Canadian Roll Call!! on 11-15-2016 at 04:17 PM
    Bros on the Eastcoast...We (Brathair Brewing) are doing a 5 Tap Takeover at Good Robot Brewing
    Company (Halifax) Dec 2, 2016. Love brewing with these guys.Our promo

  • Posted in thread: Canadian Supplies on 11-15-2016 at 04:04 PM
    Everwood Ave Brew Shop. great prices

  • Posted in thread: Spike Brewing Kettle Giveaway on 07-26-2016 at 04:52 PM

  • Posted in thread: Need to go from kettle to tap in 15 days on 06-02-2016 at 02:58 PM
    like the others said. this is what I would doleave it in the primary...cold crash for
    24hrs...Keg (add gelatin to keg)...gas it at 30psi for 24 to 36 hours. then purge the head
    space and reduce to ser...

  • Posted in thread: Most critical steps to produce the best tasting all grain beer? on 05-27-2016 at 03:07 PM
    it's already been said but here is mine.water chem/mash pH.proper pitch ratesferm tempdialing
    in your system so you get the correct volumes. I use to think that it was ok to have 5.5gal in
    my fermente...

  • Posted in thread: Grapefruit zest AND juice?? on 05-27-2016 at 03:00 PM
    In my recipe I use 4oz (2oz per 5gal batch) of sweet orange peel in the boil...then make a
    grapefruit tincture with the peel (pith removed with a razor) and vodka. let it soak for about
    7-10 days and ...

  • Posted in thread: RO Water & Bitterness on 05-13-2016 at 03:21 PM
    Like already suggested are you adjusting mash pH? what's your target? and do you
    acidify your sparge water? Mash (I do full volume) chemistry was one of the ways I reduced
    tannin harshness...

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