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03-26-2015 11:12 PM

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  • Posted in thread: Honey and Sanitation on 01-20-2015 at 07:13 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 09:45 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 12:54 PM
    I've been thinking about doing the same SMaSH! Let us know how it turns out!

  • Posted in thread: New Potential Brewer Here! on 01-06-2015 at 07:53 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 07:47 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 04:59 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 09:58 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 09:49 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 07:21 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 ...

  • Posted in thread: Question about taking temp and starting gravity readings on 12-18-2014 at 12:50 PM
    Thermometer can go straight into the kettle. I'll often keep my electric thermometer probe in
    the kettle from the end of the boil so it's sanitized through the boiling wort.You can put the
    hydrometer ...

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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