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05-23-2015 12:52 PM

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  • Software Design
  • Metallica
  • FBI - Fredericksburg Brewing Insiders
  • Started brewing with my brother back in 2008. After the first couple of batches, moved up to all grain and have not looked back.
  • Male
  • Married
  • Mineral
  • VA


  • Posted in thread: Competition Entry: Which BJCP Style Is This? on 05-17-2015 at 10:56 PM
    Only add the vanilla, whisky, and smoke to the additional comments if you can taste them all.

  • Posted in thread: Kegerator in Northern Virginia on 05-15-2015 at 01:21 PM
    How much?

  • Posted in thread: Looking for a change in IPA yeast-ideas? on 05-08-2015 at 04:40 PM
    If you have never tries WLP060 in your IPA, give it a shot. Much like WLP001, but with a better
    mouth feel and more character.

  • Posted in thread: Hopbursting but keeping the bitterness low? on 04-28-2015 at 06:58 PM
    For a low IBU beer, you do not need any 60 minute hops. I do a pale ale with no boil hops (all
    whirlpool hops) it has plenty of bitterness. The bitterness is very soft but that works great
    in a lighte...

  • Posted in thread: bubbles and void in beer line on 04-27-2015 at 07:45 PM
    This usually happens when the beer is carbonated at a higher pressure that you are using to
    serve it.

  • Posted in thread: Problem with Stouts, Initial Peppery Scent and taste? on 04-16-2015 at 04:47 PM
    It could also be acidity that you are tasting. Did you do anything different with your water
    for the stout?

  • Posted in thread: Help me spend my $$ on 04-14-2015 at 04:27 PM
    You can't go wrong with a stir plate and a 2 liter flask for yeast starters.

  • Posted in thread: Lesser of two evil ferm temps situation for wlp002 on 04-14-2015 at 01:38 PM
    Ferment the first week in the basement and then bring it upstairs to finish.

  • Posted in thread: Chocolate Orange (Stout?) on 04-12-2015 at 10:21 PM
    If you want more chocolate flavor try pale chocolate malt.

  • Posted in thread: Natural Carbonating in Keg on 04-02-2015 at 04:57 PM
    As long as you are not worried about infection (which boiling the sugar will solve) then you
    can just add the sugar to the keg. Remember to use 1/2 - 1/3 the priming sugar in the keg than
    you would us...

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