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03-29-2016 11:00 PM

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  • Libertyville, IL
  • James Bond,Bass guitar,BBQ. And something else that starts with a B. Hmmm...
  • The thing that both keeps me brewing and keeps me from brewing. Ironic, isn't it?
  • Let's say Iron Maiden. Not really my 'favorite', but it sounds cool.

    (Doesn't it?)
  • Bond series. Lord of the Rings series. Young Frankenstein. Raiders of the Lost Ark. Rocky.
  • TV sucks. See movies.
  • The Bible is a pretty good one.
  • I brew with:

    5-gallon cooler for a HLT. I use a little whirly sparger thing that sticks.

    10-gallon stainless steel lauter/mash tun. Got it from The spigot is dumb. It points down from the kettle and isn't 'ridged' so the vinyl tubing constantly slides off, esp when heated. Which... um... DUH!?

    Basic infusion chiller which I need to improve upon.

    7 gallon glass primary and three 5-gallon secondaries, so I'm locked and loaded, ready to go!

    Still bottling at this point, but that's soon to be ancient history.
  • Some kind of Belgian Blonde meets APA concoction
  • St. Tibias' Fast Break Tripel
  • #1 - Moor Cage, English-style Barleywine
  • #1 - Simon the Sorcerer APA
    #2 - Dry, Dry Stout
  • Male
  • Married


  • Posted in thread: Overheating in Secondary? on 06-23-2015 at 01:48 PM
    How did this end up going - did you dump it?No, I didn't. It's on tap now, as a matter of fact.
    But there is excessive fruitiness overpowering the natural spiciness of the Saison yeast. It
    was never u...

  • Posted in thread: Overheating in Secondary? on 05-13-2015 at 07:38 PM
    Brewed a saison with Wyeast Belgian Saison strain and controlled fermentation starting around
    68 and gradually bringing it up to 80 over the course of a couple weeks. All was going well.
    Sample was go...

  • Posted in thread: Yeast count - small batch to brew big batch on 04-21-2015 at 07:50 PM
    Iím going to brew 11 gal of 1.053 lager. Mr. Malty offers the following advice:11 packets of
    yeast pitched direct, or5 packets of yeast in a 2.5L starter, or~460ml slurry (~815 billion
    cells)Iím not s...

  • Posted in thread: Fermwrap - taped direct - uncontrolled on 04-11-2015 at 05:01 PM
    It'll be 3 weeks tomorrow, so the critical period is well over, but it's Wyeast's Belgian
    Saison strain so I want to keep it cooking.

  • Posted in thread: Fermwrap - taped direct - uncontrolled on 04-10-2015 at 09:14 PM
    The manufacturer comment says it can raise beer from 5-20 degrees. I figure "20" means direct
    contact, which would be perfect for my situation. 64+20=84.

  • Posted in thread: Fermwrap - taped direct - uncontrolled on 04-10-2015 at 04:53 PM
    Just wondering if anyone has any experience using the Fermwrap straight up - no temp control,
    taped to the side of a carboy, in a room temp (~64F) environment.And then, what if I cover the
    carboy with...

  • Posted in thread: Wort is good, beer is bad. Troubleshooting needed. on 03-26-2015 at 01:44 PM
    Hey Judochop. Do you have an update on your friend's beer situation? I have a problem that
    sounds EXACTLY the same as yours. I naturally carbonate (or at least have been for my past two
    beers) and hav...

  • Posted in thread: So sick of Significant trub volume loss! on 03-20-2015 at 02:26 PM
    I brew at home and also with a friend at his place, and in both cases, in order to get clear
    wort into the fermenter, I have to leave a significant amount of wort+trub in the kettle. (I
    want mostly cl...

  • Posted in thread: Brett in primary moved to secondary on 03-19-2015 at 02:31 PM
    I would say it can happen in both. brett takes 6-8 months to get real funky. I have a saison
    right now with brett and sach pitch at primary. Smells funky but only hints of it on the taste
    and it is 6 ...

  • Posted in thread: Brett in primary moved to secondary on 03-18-2015 at 10:02 PM
    I'd recommend transferring directly to a keg and keep it under pressure, releasing the pressure
    every once in a while. Brett does its magic quicker under pressure, so you'll have a better
    chance of th...