BJCP Master Judge

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Last Activity:

02-20-2017 7:41 AM

Likes Given: 26

51 Likes on 44 Posts 


  • Software Design
  • Metallica
  • 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: Red IPA and Steeping 4lbs Carared: Too much or Tweak? on 01-18-2017 at 09:16 PM
    Those are two totally different beers. The cararoma will have dark fruit and light chocolate
    flavors, and the carared tastes like candy sugar. Be careful chasing SRMs with crystal malts
    and remember t...

  • Posted in thread: Stuck/Stalled/Conked Altbier on 01-12-2017 at 02:22 PM
    That is the problem with alpha amalyze during fermentation - how do you stop it?

  • Posted in thread: BJCP Tasting Exam in Fredericksburg, VA this Sataurday 11/19 on 11-17-2016 at 01:04 PM
    I have an open seat for a BJCP tasting exam this Saturday, 11/19, in Fredericksburg, VA. PM me
    if you are interested. Thanks.

  • Posted in thread: Oxidation experiment, unexpected results on 10-20-2016 at 03:56 PM
    Oxidation is accelerated by heat. Take some of those bottles and warm them up to 100f for a day
    or two and you will taste the oxidation much better.

  • Posted in thread: beer turning gray in keg on 09-19-2016 at 04:58 PM
    Oxidation, along with high levels of iron/other metals in the water, will give the beer a grey

  • Posted in thread: Color darkened in the bottle - oxidation? on 09-06-2016 at 04:34 PM
    Do you have iron or other heavy metals in your brewing water? These metals can speed up
    oxidation processes and the darkening you see.

  • Posted in thread: How to remove acetaldehyde from Pilsner on 08-15-2016 at 04:51 PM
    Acetaldehyde can also be created by the oxidation of ethanol. If this is the case, then it will
    be really hard to get rid of.

  • Posted in thread: Had my first Dark Lord - disappointed on 08-09-2016 at 07:35 PM
    Sounds like a severely oxidized sample.

  • Posted in thread: Taking gravity readings without compromising your brew on 08-01-2016 at 04:35 PM
    Make sure to raise the fermentation temperatures toward the end of fermentation. This will keep
    the yeast in suspension longer and get more attenuation.

  • Posted in thread: The co2 "blanket" on 07-27-2016 at 08:15 PM
    I agree with Yooper that the #1 flaw I see in homebrew competitions that keep good beers from
    being great is oxidation. I bet if you polled some of the award-winning homebrewers in your
    area and asked...

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