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07-28-2015 1:51 AM

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  • Charlottesville, VA
  • Owner, Great Harvest Bread Co
  • The blues.
  • I started brewing in October 2008. I believe that making wort is easy, and you can pretty much throw anything you want into the brew kettle, so long as you pay supreme attention and respect to your beer on the microbiological level.

    Proper pitching rates, fermentation temperature control, and of course, cleaning and sanitation. If you can do these three things, you will ALWAYS make drinkable beer, and more often than not you'll make commercial quality beer.
  • I'm experimenting with hop varieties I haven't used before, and learning all the ins and outs of Wyeast 1968. I love this yeast.
  • Male
  • Married


  • Posted in thread: Hallertau Blanc/hoppy lager on 11-14-2015 at 03:28 PM
    I made a vienna lager-ish beer with a big dose of Hallertau Blanc at the end of the boil. The
    hops smelled good in the package - kinda a mix of herbal with a little faint tropical - but
    when I added t...

  • Posted in thread: Can You Brew It Recipe for Big Sky Moose Drool on 07-10-2015 at 11:58 AM
    Anyone else get their FG in the 1.020's?Not with an OG near the recipe's standard. I've found
    this yeast will really under attenuate without proper oxygenation.I could maaaaaybe see 1.020
    if your OG w...

  • Posted in thread: Gonna reuse dry hops for bittering on 07-09-2015 at 12:59 PM
    I ultimately stopped doing this practice. I felt the bitterness results were unpredictable.
    It's probably still okay for a single or double IPA where you're attempting to get most of your
    bitterness f...

  • Posted in thread: High FG in my Dunkel, but tastes just right? on 05-07-2015 at 10:01 AM
    If whatever caused the high gravity was fermentable, it would likely have already
    fermented.This isn't completely true, especially if the yeast were in poor condition. Lager
    yeast are lazy prima donna...

  • Posted in thread: High FG in my Dunkel, but tastes just right? on 05-06-2015 at 08:45 PM
    What was the OG? Definitely seems high but if you like it who can complain? I don't want to
    make assumptions about your skill level but if you are new to brewing/tasting/diagnosing, this
    might be a ca...

  • Posted in thread: Belma in my first Wit on 05-01-2015 at 11:53 AM
    A friend just brewed a beer with Ardennes yeast (think golden strong type flavors - pear,
    ginger, low phenols) and a bunch of Belma. The hops gave it a lot of melon and especially
    strawberry. Could de...

  • Posted in thread: 2 different stouts out of one 10 gallon batch on 05-01-2015 at 11:50 AM
    What kind of chiller do you have? If it's counterflow, you could run off half into one carboy,
    then stop the flow, add some hops for a nice hopstand, and then finish running off.

  • Posted in thread: Jamician blue mountain Amber on 05-01-2015 at 11:48 AM
    Something along the lines of Lagunitas Censored would be a good malty base for a coffee beer.
    Tone down the hops slightly.

  • Posted in thread: Low attenuation from harvested yeast. on 04-30-2015 at 03:17 PM
    Man this is a head scratcher. Repitched yeast usually kicks ass. The pitch rate sounds like
    plenty, the time between batches is fine, the grain bill seems fine. I can only guess that the
    initial pitch...

  • Posted in thread: expired wy2112 on 04-30-2015 at 03:10 PM
    Definitely make another starter (or two?). Get some nutrients in there. Even still, lager yeast
    are pretty finicky, though I have nearly no experience with the Cal lager strain.

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