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07-15-2014 3:14 PM

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  • Work as a sound engineer/audio systems manager for mid sized sound company.
  • homebrewing,fly fishing,biking,WWII modelling
  • Live Sound
  • Brad
  • All
  • Was given a Mr. Beer kit in 2008, brewed Mr. Beer for a year with mixed results and then moved to 5 gal. extract batches...now doing 5 gallon BIAB batches.
  • Male
  • Married
  • Amish Country
  • PA


  • Posted in thread: New South Central Pa grain buy on 10-04-2014 at 08:57 PM
    Would love to get in on the next buy, subscribing to this thread or put me on a list if there
    is such a list. Thx!

  • Posted in thread: Bottling from keg with beergun on 03-24-2014 at 01:05 AM
    I see the point in force carbing, reducing sediment etc....but if I'm looking for bottles that
    I can continue to age, wouldn't the lack of yeast affect this?Sent from my iPad using Home Brew

  • Posted in thread: Bottling from keg with beergun on 03-23-2014 at 08:23 PM
    I've been aging an Imperial Stout for about 8 months now in secondary, added some oak etc. Now
    I'm ready to bottle this up in 32oz swing tops for some bottle conditioning. I'm planning on
    using DME to...

  • Posted in thread: Belgian Chocolate Stout recipe critique? on 02-22-2014 at 07:24 PM
    Looking at making a Belgian Chocolate Stout. I want some of the spice and esters from the
    Belgian yeast, a nice roasted malt quality to be present, a little sweetness and I want the
    chocolate to be no...

  • Posted in thread: Possible to make a single hop DIPA? on 02-12-2014 at 06:37 PM
    I've made an all Summit IPA before, it was great. Lots of citrus, orange and tangerine flavors.
    Go for it!

  • Posted in thread: Dry substitute for Wyeast 1968? on 02-01-2014 at 05:54 PM
    I'm brewing up a Brown Ale tomorrow based on Brooklyn Brown Ale, recipe I'm looking at calls
    for Wyeast 1968. I don't have time to make a starter so I'm going dry yeast on this one. I have
    S-04, S-05,...

  • Posted in thread: Too much Chocolate Malt? on 01-22-2014 at 02:42 PM
    I would brew it as is, it will be leaning more towards a porter with that much chocolate in
    there, but who doesn't like a toasty chocolate brown ale?

  • Posted in thread: lager/bock style fermentation yeast/sched on 01-18-2014 at 07:58 PM
    In addition, pitch enough yeast. Lagers generally require more yeast cells and a high gravity
    lager will need even more.

  • Posted in thread: Blow Off on 01-18-2014 at 07:56 PM
    +1. Clear foam isn't a problem, it's when the krausen starts to come through the air lock.
    Krausen can eventually plug up the whole works and you end up with a beer/yeast/krausen geyser
    when it blows ...

  • Posted in thread: First brew, first question, yeast related on 01-18-2014 at 07:51 PM
    The reason for 2 VIALS is to pitch more yeast cells. You can accomplish this by using one vial
    to grow up more cells in a yeast starter as stated above. Being your first brew, I would also
    just stick ...

Following Stats
Draft 1: Lightly smoked Weizen Draft 2: Belgian Wit Draft 3: Rauchbier Primary 1: German Scwarzbier Primary 2: On Deck: Belgian Brown Ale, Pale Ale, Stout