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12-02-2015 10:33 PM

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  • homebrew,inline skating,running,weight lifting
  • Hardware Engineer
  • All
  • Designing Great Beers by Ray Daniels
    Brewing Classic Styles by Jamil Zainasheff and John Palmer
  • Hop Barley and the Alers
  • March 21 2009: Brown Ale Kit (Extract w/Grains)
    May 9 2009: American Amber Ale (Extract w/Grains)
    May 27 2009: Golden Ale (Extract w/Grains)
    June 13 2009: Crop Circle Wheat Clone (AG)
    July 11 2009: ESB (PM)
    August 8 2009: Scottish 70/- (AG)
    August 30 2009: English Style Blonde (AG)
    September 12 2009: Oatmeal Stout (AG)
    November 7 2009: American Pale Ale (AG)
    December 29 2009: Best Bitter (AG)
    January 2 2010: English Barleywine (PM)
    January 31 2010: American Pale Ale (AG)
    March 20 2010: American Brown Ale (AG)
    September 5 2010: American Blonde Ale (AG)
    October 9 2010: En Barco IPA (AG)
    October 24 2010: Ed's Apfelwein
    October 31 2010: Avenger ESB (AG)
    November 20 2010: Chestplate Stout (AG)
    January 9 2011: En Barco IPA (Extract)
    February 5 2011: Skull Splitter I APA (AG)
    February 20 2011: Cranberry Apfelwein
    February 26 2011: Black IPA (AG)
    March 19 2011: Session ABA (AG)
    April 9 2011: Cascahrd SMaSH APA (AG)
    October 22, 2011: Skull Splitter II APA (AG)
    January 7
  • English Barleywine, American Brown Ale, American Pale Ale
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  • Married
  • Louisville
  • CO


  • Posted in thread: Kegging and Elevation Change on 11-28-2015 at 02:29 AM
    I understand. So I'll carb at 5300 ft based on the atmospheric pressure at 5300 ft. Then when I
    get to the higher altitude I'll increase the pressure based on the atmospheric pressure at that

  • Posted in thread: Kegging and Elevation Change on 11-27-2015 at 02:09 PM
    The change in regulator pressure makes sense to me, but doesn't that assume you're carbing and
    serving at the same altitude? For example, if I carb the keg at 5300 ft and it has 2.5 volumes
    CO2, would...

  • Posted in thread: Kegging and Elevation Change on 11-26-2015 at 10:12 PM
    I'm going to be kegging a beer at 5300 ft. and dispensing it at about 11500 ft (pretty soon
    after I get to 11500 ft). Does anyone have any tips on how I can figure out what to set the
    pressure to for ...

  • Posted in thread: Differential on Temp Controller on 01-28-2013 at 03:24 AM
    I assume you mean with the sensor floating in free air. I don't wan to use that setup because
    free air will be a couple degrees cooler than my beer during active fermentation. If I did
    that, I would n...

  • Posted in thread: Differential on Temp Controller on 01-28-2013 at 03:05 AM
    Yeah, I know 1 degree is tight. I plan to tape the sensor to the outside of my carboy and
    insulate it from the air in the fridge. Given this setup, the temperature of the beer will
    change pretty slowl...

  • Posted in thread: Differential on Temp Controller on 01-28-2013 at 02:22 AM
    I'm looking for a temperature controller. Does anyone know of a dual stage on/off controller
    that supports

  • Posted in thread: Where to find citra hops on 12-20-2012 at 12:22 AM
    2012 Citra pellets are also available from Rebel Brewer: e-mailed to confirm they are the 2012

  • Posted in thread: 2012 Amarillo Pellets on 11-10-2012 at 01:02 AM
    Wow! They're sold out.

  • Posted in thread: 2012 Amarillo Pellets on 11-10-2012 at 01:00 AM
    Just scored some 2012 Amarillo pellets: em while they're hot!

  • Posted in thread: WLP007 Flocculating on 11-04-2012 at 12:29 AM
    Sweet! I've heard good things about it, so I'm giving it a go for an oatmeal stout.

Following Stats
Harsh Bitterness Experiment Primary: Not until fall Bottle: English Barleywine On Deck: Session APA, Vanilla Oatmeal Stout
September 9, 2009  •  08:58 PM
Hello Joe. I started homebrewing in Jan '09 and my initial target was to brew a "pale, hoppy, golden ale" to enjoy during the summer. This is also my wifes favourite type of beer so I guessed if I could get it right I'd also 'keep her on my side' when I take over the kitchen for brewing! I started with a kit, which was good, and then moved on to extract + hops + steeping grains. Beer has been very disappointing due to the same harsh bitterness that you mention. I've done 5 batches now, and va
September 9, 2009  •  09:04 PM
Last bit of message was cut off! Anyway I was really interested to read of your experiments to cure the harsh bitterness problems. I'd be intertested to find out how things progress. My name is Paul Proverbs and I'm from Wolverhampton, West Midlands, UK. Email: [email protected] Cheers!