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02-15-2016 1:45 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: Tasting notes Moose Drool with London ESB and Whitbread on 02-13-2016 at 01:55 AM

  • Posted in thread: Hop recommendations for a hoppy lager on 12-02-2015 at 10:57 PM
    Well, you listed Saaz, Norther Brewer, and a bunch of other, citrusy New-World hops. Then, you
    said that you wanted to avoid the citrusy hops. So that pretty much leaves Saaz and NB.I think
    that Simco...

  • Posted in thread: Hop recommendations for a hoppy lager on 12-02-2015 at 09:19 PM
    I've made plenty of classic Czech lagers so I was hoping to do something a little different.
    Thought the NB might mint/herb things up a bit. Maybe 2oz Saaz and 1oz NB at flameout, and then
    dry hop wit...

  • Posted in thread: Hop recommendations for a hoppy lager on 12-02-2015 at 08:59 PM
    Making a ~5.5% pils kinda beer and I want it to have a nice hoppy kick but still keep the
    bitterness (and perception of bitterness) balanced similar to how a german/czech pils would be.
    Here's what I ...

  • 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...

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