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01-30-2012 12:58 AM


  • Scottsdale, AZ
  • Brewing,BBQing,Mountain Biking,Travel,Photography
  • Information Technology
  • Brewing Network
  • I became a home brewer in college in the early 90s along with my room mate. I took a break when I graduated but brewed a few extract batches over the years. In January 2009 I jumped back in with both feet after a five year hiatus.

    I upgraded my basic kit to multiple glass carboys, full boil 15G pot, outdoor burner, igloo cooler MLT, temperature controlled chest freezer fermentor, stir plate starters, kegging, etc. I've added a trick and piece of equipment or two for each of the brews I've done.

    Between brews I've listened to hundreds of hours of Brewing Network pod casts and have spent hundreds more reading books and forum posts. It's a fun hobby and I'm glad to be back into it, learning and occasionally teaching with you all.
  • Belgian Pale Ale, Celebration Clone, Shakespeare Stout Clone
  • Oktoberfest/Marzen
  • Starsan
  • Kolsch, Imperial Amber, Schwarzbier, Blond
  • Janet's Brown Ale, Blond, Hefeweizen, Pumpkin Ale
  • Male
  • Married


  • Posted in thread: All Grain Flavor & Alcohol content on 03-04-2011 at 07:58 PM
    Thanks for the insight. I don't know where I got the idea that lower temps equal less alcohol
    .Maybe you were thinking of fermentation temperature which other things being equal will cause
    better atte...

  • Posted in thread: Question about my first lager on 02-27-2011 at 05:02 AM
    A couple of thoughts...I regularly let my wort cool overnight in the fridge to get down to the
    pitching temp I want before pitching yeast. It hasn't caused any problems and it renders the
    diacetyl res...

  • Posted in thread: Question about my first lager on 02-26-2011 at 06:02 AM
    Not always especially if you start cool enough. If you have temperature control to get you down
    to 46 or even 50 for the first 18 hours you won't need one. If you want to do one you raise the
    temp. I'...

  • Posted in thread: Screwed up starter and fermentation that flourished thens stuck??? on 02-26-2011 at 05:42 AM
    +1 on taking a Hydrometer reading. I bet it's done.

  • Posted in thread: What temperature differential do you guys use with your Ranco controllers? on 11-10-2010 at 10:28 PM
    I have used 1*F on two chest freezers for almost two years. Works great--in Phoenix AZ no less!

  • Posted in thread: To decant your yeast starter, or just pour it all in? on 11-10-2010 at 03:19 AM
    My personal rules for a 5G finished batch is to decant if I use the stirplate or if the starter
    is greater than 1L (which is 5% of the volume of my batch). I think that is a pretty
    conservative positi...

  • Posted in thread: My Porter/Brown ale tastes like bum liquor... on 11-10-2010 at 03:08 AM
    Going from 1.072 to 1.012 is 83% ADF which is above the range Wyeast suggests for 1056 of
    73-77%. i.e., It did ferment lower than one would expect for that yeast.Your temperature range
    sounds fine. Wa...

  • Posted in thread: Too much head space? Big trouble? on 11-10-2010 at 01:58 AM
    Hey Jollytoper, So I just get that stuff and spray it into my carboy? How much would I spray?
    Also, I plan on aging in the carboy for 6 months. Do you still recommend using that private
    preserve stuff...

  • Posted in thread: Hefe fermenting alright? on 11-09-2010 at 06:14 PM
    Well, I'll share my recent experience with nearly the same yeast and style.I just finished
    fermenting a hefe using WLP300 which is the White Labs version of Wyeast 3068 (according to
    Brewing Classic S...

  • Posted in thread: Too much head space? Big trouble? on 11-09-2010 at 05:15 PM
    As others have said, you could put CO2 over the top. As it is heavier than O2 it will help with
    oxidation concerns.If you don't have CO2 or even if you do, you might go get one of those
    bottles of win...

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