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04-26-2010 12:38 AM


  • Medford, MA
  • fan of Belgian beers, especially saison and tripel
    barleywine, IPA, IIPA
  • music,cooking
  • high school English teacher
  • Max H.
  • Chris Whitley, Grant Lee Buffalo, Soundgarden, Van Morrison, Pearl Jam
  • The Ultimate Fighter!
  • The Iliad and The Odyssey, The Canterbury Tales, The Decameron, The Things They Carried, Persepolis,
  • Brewing since Jan 1998. Switched to All Grain in Feb 09.
    I've been brewing my way through Jamil's 80 Recipe book, but recently read Brew like a Monk, Radical Brewing, and Extreme Brewing by Sam C.
  • IPA, IIPA, wit, maybe try to clone Gulden Draak
  • Belgian Strong Dark
  • Barleywine w/figs
  • porter, belgian pale, barley wine, wheat wine, dubbel
  • Male
  • Married


  • Posted in thread: flat belgian dubbel on 04-24-2010 at 12:43 AM
    it depends on a bunch of thingshow much yeast you fermented it with and how viable that yeast
    wasand what the strain wasthe temperature you are carbonating it at - 70s would helphow much
    priming sugar...

  • Posted in thread: The Vorlauf, how to on 04-24-2010 at 12:39 AM
    I'm using a false bottom and the AG setup from N BrewerI use three fat, fat handfuls of rice
    hulls and don't vorlauf because it runs clear from the get go... I start the lauter slowly... I
    skim the ho...

  • Posted in thread: Bottling a Belgian on 03-10-2010 at 02:17 PM
    and I have had bottle bombs (not exploding glass but geysering) when I bottled American
    barleywine with fresh yeast and 5 oz corn sugar (but I do realize now that I should've added
    2.5 oz instead)...I...

  • Posted in thread: Bottling a Belgian on 03-10-2010 at 02:16 PM
    I have a similar question. I just cleaned up 30 Ommegang bottles (mostly donated by friends)
    and I bought corks and cages and have a friend coming over to loan me the champagne corker.I've
    had my Belg...

  • Posted in thread: IPA Recipe Critique on 02-19-2010 at 12:22 AM
    this looks good except I would scale back the Victory...I've read that most folks consider
    Victory, biscuit, and aromaticall malts that should be used lightly... I think the wheat won't
    be a problem, ...

  • Posted in thread: How does this sound for a porter on 02-18-2010 at 02:37 PM
    your recipe looks good but on the sweet and lighter side of porter -black patent is for the
    color and the bitter, rough taste - although less than roasted barley, which most folks use for
    stout - ditt...

  • Posted in thread: yeast strains carbonate faster if they floc faster? on 02-18-2010 at 02:14 PM
    I noticed that one of my big beers (Imperial Porter), which went from 1.089 to 1.015 has a
    layer of sediment after one day of carbonation; I bottled with a touch more than 1/2 cup of
    corn sugar...I op...

  • Posted in thread: can I use Bohemian Pilsener malt for a tripel? on 01-14-2010 at 02:23 PM
    thanks a lot - I think I'll make a strong dark, so it will serve as the base malt...your
    signatures are awesome

  • Posted in thread: can I use Bohemian Pilsener malt for a tripel? on 01-14-2010 at 02:18 PM
    Hope everyone is doing well today.I bought 15 lbs Bohemian Pilsener malt instead of straight up
    Pilsener -is this malt just for making the beer style Bohemian Pilsener, or can I use it to
    make a tripe...

  • Posted in thread: advice on a different Theobroma - ancho / cacao beer on 12-30-2009 at 01:09 PM
    HeyaI didn't like the Dogfish Theobroma beer but I loved the idea so I picked upsome cacao nibs
    and whole ancho chili peppers.My idea was going to be to make an imperial porter or stout and
    then throw...

There shall be in England seven halfpenny loaves sold for a penny; the three-hooped pot shall have ten hoops; and I will make it felony to drink small beer. -King Henry VI. Part II. Act iv. Sc. 2.