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03-03-2013 2:10 AM


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  • Posted in thread: What's floating in my IPA? on 03-02-2013 at 06:34 PM
    This is a fresh keg. You are probably right on the crud.

  • Posted in thread: What's floating in my IPA? on 03-02-2013 at 06:11 PM
    So, I'm drinking my IPA. It's been kegged on gelatin for about 5 days, great carbonation. It's
    not clear, but hop hazy. The IPA has 6oz of kettle hops and 4oz of Dry hop (not in keg though).
    When I po...

  • Posted in thread: Shipyard Pumpkinhead clone?? AG on 09-22-2012 at 12:40 PM
    I'm pretty sure that Shipyard uses the same wheat base beer for all of it's "flavored" beers.
    If you try their blueberry, apricot, applehead, they all have the same color and flavor. In
    fact, a quick ...

  • Posted in thread: Pumpkin Ale Recipe on 09-19-2012 at 01:52 AM
    Pureed pumpkin is 100% pumpkin, so no problems there. I use 4lbs per 5 gallons, but I add it
    directly to my mash. If you're extract brewing, I would be careful about adding it directly to
    the brewpot ...

  • Posted in thread: Yeast Starter Calculation? on 09-09-2012 at 12:15 PM
    Does anyone have any idea (or can provide a calculator) for how much yeast I will have using a
    simple starter by pitching 50 billion cells into a 2 quart starter?

  • Posted in thread: gypsum & calcium chloride on 09-03-2012 at 06:34 PM
    Brewing salts are added to 1) improve your mash chemistry (e.g. lower mash ph, increase calcium
    for efficient conversion, etc.) 2) to change water chemistry so final product will have a
    specific taste...

  • Posted in thread: amber ale on 07-27-2012 at 03:36 AM
    My dunkleweizen uses 4oz chocolate wheat an it comes out nearly brown with a reddish hue. Just
    my suggestion, but I would drop the chocolate wheat for dark crystal malts (90L+). I use
    crystal 80 and S...

  • Posted in thread: First All Grain batch completed - Question 2 about the plate chiller on 07-15-2012 at 01:21 PM
    I know Duda Diesel has some reference charts on their website to give estimate of wort outflow
    temp given different water temps and flow rates on both the cooling side and wort side. This
    should be he...

  • Posted in thread: What Category is my Beer (BJCP)? on 06-29-2012 at 03:07 AM
    I want to enter the below beer into a competition, but am not sure what category it belongs?
    It's a sour cherry that I used a sour mash. 100% two row malt aged on cherries. Maybe 17F??? 10

  • Posted in thread: Please help me craft the perfect (All Grain) IPA for my taste! on 06-04-2012 at 11:43 PM
    97% Two Row3% Crystal 60Bitter: SummitFlavor: Summit/SimcoeAroma: Summit/SimcoeDH:
    CentennialMash at 152Ferment with WLP001 or US05 at 65 degrees for 14 days. OG = 1.065FG=
    1.012IBU = 70