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12-19-2014 11:56 AM

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  • Posted in thread: Yeast attenuation/is this an okay substitute? on 12-19-2014 at 05:22 PM
    I respectfully disagree with the previous two posts. To be in-style for a Scottish ale (or
    almost any beer), it is not about what specific yeast/ingredients you use, it's about the
    perception of the f...

  • Posted in thread: Keck's Munich Dunkel (1st place, 2014 MCAB qualifier) on 12-18-2014 at 07:22 PM
    I estimate the pH of the mash without those grains in it using EZ Water, so from a conversion
    stand point, I am accounting for that. Where I live our water is really soft, so for this batch
    I adjusted...

  • Posted in thread: Maine Beer Company Yeast on 12-17-2014 at 10:05 PM
    just got my hands on some fresh Dinner and absolutely love itThat ain't no lie right there.
    Dinner is awesome. BGBC is probably right, though; that's one of their bigger beers, and with
    that comes som...

  • Posted in thread: Bottle Conditioning with Brett on 12-17-2014 at 09:31 PM
    Couple of things: recently there has been some discussion that perhaps WLP644 is actually not a
    strain of Brett, but actually a Sacc C strain. mentions Orval in his post, and they use the
    WLP650 str...

  • Posted in thread: Maine Beer Company Yeast on 12-17-2014 at 08:49 PM
    I have been to the brewery multiple times and have spoken to the brewers; they use the Chico
    ale yeast, so no need to harvest it. They build it up on Peeper for a few batches, and then end
    up using it...

  • Posted in thread: Yeast attenuation/is this an okay substitute? on 12-17-2014 at 08:46 PM
    +2I would definitely use either WLP028 or WY1728, which are Scottish ale yeasts. Traditionally
    you aren't looking for much of an ester profile in a Scottish ale, and these ferment pretty
    clean at the ...

  • Posted in thread: Final gravity 1020 Why? on 12-04-2014 at 06:55 PM
    The final gravity measurement is with a hydrometer?

  • Posted in thread: Yeast: phases, and pitching practices. on 11-25-2014 at 10:44 PM
    I'm not much of a microbiologist, but I will chime in only because I've recently been
    re-reading Chris White's book, and I think the first couple of chapters in his book cover a bit
    of this. I will re...

  • Posted in thread: Is it acetaldehyde? on 11-03-2014 at 10:29 PM
    Acetaldehyde is an off-flavor that tastes like green apple, as Beernik said. It is a natural
    product during the fermentation process that is eventually turned into alcohol. One common
    cause of acetald...

  • Posted in thread: My beer needs a sweater on 11-03-2014 at 06:59 PM
    Depending on the low-end of the yeast strain's optimal fermentation temperature range, the
    yeast may lag, or completely fall out. In this case yes you might get some off-flavors both
    from yeast stress...


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