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02-02-2016 4:52 PM

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  • Former home brewer (less than 10 batches via extract) over 15 years ago, deciding to get back into the game for good. rnrnAlso a BBQ (home) pit master.
  • Sex,drugs and rock and roll.
  • Let
  • Joe Dauria
  • Springsteen, Jimmy Buffett, Country music.
  • B3 Homebrew Club, Weymouth MA; AHA
  • Former extract brewer in the 90's, picked brewing back up in 2010, but focusing on All Grain with an occasional partial mash here and there.rnrnUse a new 10 gallon Rubbermaid cooler all grain system. Still bottle, but working on a kegging system for Summer '13.
  • Surly Furious Clone
  • Dry Dock Apricot Blond Ale
  • Nada
  • Dry Dock Pale Ale rnHell-es for Children.
  • Nada
  • Male
  • Married
  • Braintree
  • Massachusetts


  • Posted in thread: Viscous WLP001 on 02-03-2016 at 08:39 PM
    Same here, even with shaking, the new White Labs package needs to be squeezed to get all the
    yeast out since I started using them.

  • Posted in thread: No Need to Aerate? on 02-03-2016 at 08:28 PM
    No need to aerate...the oxygen the yeast needs is created already before dry yeast is packaged.

  • Posted in thread: RO Filter and Water Analysis Questions on 02-03-2016 at 08:26 PM
    If you purchase a good highly rated RO system and flush the system per the instructions, you
    should not have to send the water out to Ward Labs as long as the TDS meter is reporting very
    low numbers, ...

  • Posted in thread: How many gallons of homebrew in 2016? on 02-01-2016 at 04:51 PM
    1670+ 3 amber Ale+5 Oatmeal stout 1678

  • Posted in thread: Belgian Wit fermentation question on 01-26-2016 at 08:36 PM
    You're FG is a little high for the style, and you only got 69% attenuation when that yeast has
    a minimum average of 71% and a max of 75%. So a little off, but for a first brew, pretty good.
    Did you re...

  • Posted in thread: Spike Brewing Giveaway - New v3 Kettle - You Pick The Size!! on 01-14-2016 at 05:43 PM
    In please!

  • Posted in thread: Vanilla Bourbon Imperial Porter BJCP Category on 01-14-2016 at 05:40 PM
    How much is the bourbon present and is it from oak aging or did you just add bourbon? For SHV
    category, the aroma and taste of the spice should be noticeable and should range from subtle to

  • Posted in thread: What is my PH supposed to be? on 01-05-2016 at 03:30 PM
    You want your mash PH to be between 5.2 and 5.5, higher end fine for darker beers, lower for
    lighter. PH of your starting water doesn't really matter, it's what's in your water than
    matters. If it's h...

  • Posted in thread: What is your Holiday Beer? on 12-17-2015 at 08:03 PM
    I have a tweaked version of the Better Not Pout Stout that can be found on BYO and I think on
    here. Orange peel, cinnamon, nutmeg, clove, allspice and ginger. Smelled like fruitcake when

  • Posted in thread: General question regards beer competition on 11-23-2015 at 05:55 PM
    Do the rules definitely require the recipe? Some competition software programs have a recipe
    detail part of it, but they are not always required. However, if the comp is one where the Best
    of Show win...

Member of the Metro South Homebrew League (Mash-Holes) - Weymouth, MA Primary - Hall & Oats Stout Secondary - Amber Waves of Grain Ale Kegged - Patriot Porter, Bourbon Barrel Aged Patriot Porter Bottled - Winter Warmer Stout