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03-12-2015 9:45 PM

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  • Posted in thread: Honey and Sanitation on 01-20-2015 at 06:13 PM
    In my experience, option 3 is just fine. And there are plenty of us who have made mead without
    ever boiling or even pasteurizing. However, do whatever you are comfortable with. Option 1 and
    2 are fine...

  • Posted in thread: OG complication on 01-08-2015 at 08:45 PM
    I'm not an expert, but I think I understand the basics of gravity-math. Here it goes...We
    normally express gravity as 1.000 with 3 decimal places. Starting with that, get rid of the "1"
    and keep only ...

  • Posted in thread: Smash idea. Good/bad? on 01-08-2015 at 11:54 AM
    I've been thinking about doing the same SMaSH! Let us know how it turns out!

  • Posted in thread: Beer Growlers on 01-07-2015 at 03:07 PM
    So, to the thread starter, first you need to find out if your son & daughter live in an area
    where they can get the growlers filled, and if there are any state laws that dictate the type
    of growler th...

  • Posted in thread: New Potential Brewer Here! on 01-06-2015 at 06:53 PM
    Oh, and I forgot to comment on the kit you've found... kh54s10 makes some good points. However,
    let me emphasize this: "BUY STARSAN." New brewers often think they can use cleaner in lieu of

  • Posted in thread: New Potential Brewer Here! on 01-06-2015 at 06:47 PM
    Yeast is the temperature sensitive part of brewing, and different yeasts like different
    temperatures. There are many yeast strains that are perfectly happy fermenting in the low 60's
    (including a yeas...

  • Posted in thread: HELP! Mission Statement (1st draft) for my upcoming homebrew equipment company. on 01-06-2015 at 03:59 PM
    Here are some thoughts on the mission statement (not about your product, company, website,
    etc):Don't use the first person singular. You hope that your company may grow one day, and when
    you do you do...

  • Posted in thread: English IPA on 01-05-2015 at 08:58 PM
    In general, here's what hops add to a beer based on when they're added:~60 minutes - add
    bitterness, minor flavor, little to no aroma5-20 minutes -add flavor, some bitterness, some
    aromaAt flameout / ...

  • Posted in thread: Bunch of left over stuff stout on 01-05-2015 at 08:49 PM
    Agree with moops that you've got a lot of specialty grain in there. I would scale it back to
    1-1.5 pounds of specialty malt. Since you're just steeping and not trying to mash your
    specialty grain, I w...

  • Posted in thread: Do you save or reuse oak cubes on 12-19-2014 at 06:21 PM
    I've never 're used them. If I was I would say rinse in water and soak in burbon. For something
    as cheap as wood chips I wouldn't waste time recycling. After one use, each subsequent use you
    will get ...

JRBrewer on Untappd Planned - GP/Mosaic SMaSH Fermenting - Ned's Red (Flanders Red Ale), Saison Graf, Tangerine Mead Bottled - Belgian Tripel, Belgo Graf, Saison (split batch with brett), Black 13 (Graf Porter), Old Style Amer. Cream Ale, Amber Graf, Wheat Graf, Bannockburn Wee Heavy, Berry Mead

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