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03-07-2013 12:14 AM

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  • I'm an economist, which means I like spreadsheets. Beer-related ones are my favorite.
  • Road cycling,travel,etc.
  • Development Economist
  • Most, but not all. Zeppelin and Dylan but not Nickelback or Creed. Ben Harper & Al Green but not Luther Vandross or Jay-Z. Young Stevie Wonder but not old Stevie Wonder. Young Bonnie Raitt but not old Bonnie Raitt. Hank Williams and Johnny Cash but not Kenny Chesney or Faith Hill. Lightnin' Hopkins, Little Walter, Buddy Holly and the Stones. Miles, Mingus, Coltrane and Toots.
  • I started brewing in 2004 with some buddies in the Navy, brewed my first batch (extract stout) in the bathroom with a homemade airlock, blew the top off and made a huge mess. The beer was great, I was hooked, the end. I brewed 10-15 batches a year (including during a year I was stationed in the Middle East) until 2008, then put my equipment in storage when I left the Navy, and started up again in 2011 after grad school. Now I'm back to brewing 10-15 5 gal. batches a year, enough for personal consumption plus some for friends. I brewed many years with extract, but switched to AG about six months ago, and I've done maybe eight AG batches so far. I have a very simple igloo MLT setup, as I've been brewing in my apartment kitchen, but we're moving to a house with detached garage and I'll be building a three tier gravity fed brew stand for up to 10 gal. batches. Probably will increase my pace to 18-20 batches per year. I bottle, don't keg-I like to keep my setup as minimal as possible. I brew ales only, mostly British styles, although I may expand to lagers once I get a refrigerator to ferment in. I tend to like ambers, brown ales, ESBs and porters, although I inevitably brew (and drink!) IPAs and stouts as well to please SWMBO and friends. I'm not a fruit-chocolate-spice-flavor adding kind of brewer-I like regular old beer, of almost any kind, and I'm not one to get "creative" with recipes. (Edit: since getting active on this site, I've gotten slightly more creative--so many great ideas going on here it's hard not to branch out a little bit!) I'm also not a high-OG-for-its-own-sake brewer-I like beers that fit their BJCP profile, and I love a good 1.032 OG mild. I like simple grain bills, simple hop profiles, simple beers. I also make cider when the apples are in season. Wouldn't say I've got a ton of brewing experience, but I know how to do a couple of things reliably. My idea of trying something new is to brew an export stout every once in a while vs. the standard stout I normally brew. I don't name my batches, or make labels.
  • Irish Red Ale, Dusseldorf Altbier
  • Northern Brown Ale, Belgian Tripel, Belgian Saison
  • English IPA - bottled 12/31, White House Honey Ale AG - bottled 12/9/12, Spiced Christmas Ale - bottled 12/1, Weizendoppelbock - bottled 11/18, Foreign Extra Stout - bottled 11/10, Nut Brown Ale - bottled 10/4, ESB - bottled 9/9, Amber - bottled 8/18, English IPA - bottled 7/29, ESB - bottled 7/29, Stout - bottled 7/01
  • Male
  • Married
  • Silver Spring
  • MD


  • Posted in thread: Funny things you've overheard about beer on 01-11-2013 at 08:28 PM
    I'm pretty sure she was hitting on you . . .;)My thoughts exactly. You should endeavor to, umm,
    educate her.

  • Posted in thread: Fermentation can take 24 to 72 hrs to show visible signs. on 01-11-2013 at 04:32 PM
    Well, that and someone, somewhere, along the line can make some more cash on a carboy for doing
    secondary in.;)I'm not sure it's really anything as sinister as that. More likely, it's just

  • Posted in thread: The Ultimate Fermentation Controller for $140? on 01-10-2013 at 08:08 PM
    I'm listening.

  • Posted in thread: Once you AG, do you extract? on 01-10-2013 at 07:40 PM
    I suspect, if I didn't have to drag gear all over the place and everything went smooth and as
    planned, I do clean as I go, on a very good day I might, MIGHT, be able to get an AG in 4 1/2
    hours, 5 hou...

  • Posted in thread: Once you AG, do you extract? on 01-10-2013 at 03:28 PM
    Does it mill the grains instantly, or does it still take time? Do you mill them directly into
    your mash tun, or into a bucket that you subsequently must carry to your mash tun and dump in?
    When you do...

  • Posted in thread: Les Miserables on 01-10-2013 at 01:50 PM
    So, here'e my take on it. Valjean (Jackman): just amazing. Jackman has range, can hold a note,
    and can act at the same time as singing. I don't know his background but there must be some
    serious broad...

  • Posted in thread: Ethics Thread on 01-10-2013 at 01:14 PM
    Wow this thread took an unexpectedly dark turn...

  • Posted in thread: Once you AG, do you extract? on 01-09-2013 at 06:35 PM
    jerrod you are not even close man. what about the time it takes to get the water out of the RO
    tap? what about the time it takes to setup the equipment? what about time spent making
    starters? what abo...

  • Posted in thread: Once you AG, do you extract? on 01-09-2013 at 06:26 PM
    I've been brewing for 5 years now. The first two months were extract and it's been all grain
    ever since. If extract was cheaper I'd knock out an extract batch occasionally due to its

  • Posted in thread: Definition Opinon- Unimportant Blather on 01-09-2013 at 06:08 PM
    Yes, it can. At too-high temps, the yeast may produce some esters (which can be considered an
    off-flavor in many styles), but otherwise it should be fine. I've made many beers in less than
    optimal fer...

Following Stats
For they garner the succulent berries of the hop and mass and sift and bruise and brew them and they mix therewith sour juices and bring the must to the sacred fire and cease not night or day from their toil, those cunning brothers, lords of the vat. -James Joyce On deck: Orange Cranberry Wit, Dusseldorf Altbier Primary: Belgian Partigyle Tripel/Saison, 1/1 Secondary: none Bottles: Northern Brown Ale, 1/10; English IPA, 12/31; Cider, 12/9; White House Honey Ale AG, 12/9;