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01-02-2017 4:41 PM

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  • Posted in thread: Drake's Denogginizer Recipe on 11-03-2015 at 04:38 PM
    A couple of years ago while visiting Drake's tap room, I also really really enjoyed this beer.
    The bar keep put me in touch with one of the brewers and after a few back and forth email
    exchanges, I ca...

  • Posted in thread: Stc-1000+ on 08-18-2015 at 12:29 AM
    Iíve been lurking in the shadows on this thread for some time and thought Iíd post my
    observations regarding automation and monitoring. I took the chickenís way out and purchased a
    completed unit from...

  • Posted in thread: Stc-1000+ on 11-14-2014 at 09:27 PM
    doug293cz, the STC1000+ probe was in a thermowell in the center of a carboy filled with water.
    I believe your theory is correct and seems to be collaborated by Greg's observations that
    putting a singl...

  • Posted in thread: Stc-1000+ on 11-14-2014 at 05:57 PM
    Spellman, thank you for your thoughtful reply, but my post was not to ask for assistance in
    diagnosing an issue as much as to report the positive effect of the second probe and release
    1.06. You'll no...

  • Posted in thread: Stc-1000+ on 11-14-2014 at 04:31 PM
    I upgraded my Ranco two-stage controller for one of wilconradís early black boxes in order to
    add profiling capability to my fermentation. While the profiling was a desired improvement, I
    had concerns...

  • Posted in thread: Confused on how big of starter (mrmalty vs beersmith2.0 conflicting) on 07-23-2014 at 08:00 PM
    I would not disagree with the recommendations above, but I would make the pitch (no pun
    intended) for Brewers Friend yeast pitching calculator. It is more flexible and offers
    Braukaiser's model for st...

  • Posted in thread: Pilsner hopping on 07-21-2014 at 11:08 PM
    It was not bitter enough. Next time I'll increase hops(IBUs) by 1/3 and start diacetyl rest
    sooner. Sent from my iPhone using Home Brew

  • Posted in thread: Conan Yeast Experiences on 04-30-2014 at 12:07 AM
    I used the Gigayeast Vermont strain to make a HT clone that tasted very close to the real thing
    in a side by side comparison. I fermented at 63 raising to 68. Jim

  • Posted in thread: Attenuation graph on 04-08-2014 at 01:26 AM
    It was pointed out earlier that that adding simple sugars inhibit yeast from completely
    metabolizing maltose in wort. A while back I came across this academic paper describing this
    phenomenon. Perhap...

  • Posted in thread: Pilsner hopping on 04-04-2014 at 04:19 PM
    So the problem I have is that I'm brewing tomorrow and I have already purchased and mixed the
    grains and have a starter running with WLP800. I've listened to the interview and Matt states
    as pointed o...