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mkeckjr

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Join Date:

10-02-2010

Last Activity:

01-30-2015 9:12 AM

Likes Given: 4

9 Likes on 8 Posts 

    ABOUT ME

  • Football,basketball,math
  • AHA Member, Boston Wort Processors
  • FestBier, Belgian Dark Strong, American Lager, Baltic Porter
  • Scottish 80/-
  • Flanders Red, Vienna Lager, Traditional Bock
  • American Pale Ale WLP001, American Pale Ale WLP051, Flanders Red, Bohemian Pilsner, Munich Dunkel
  • Male
  • Single
  • Boston
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: Large Starter for Lager on 01-28-2015 at 05:23 PM
    In addition to Chris White's book, which is a pretty good balance between technical and
    homebrewer-practical information on the subject, you can check these experimental results.
    There are also techni...

  • Posted in thread: My second lager. on 01-27-2015 at 09:00 PM
    Just an added note: this yeast you're using (which is purportedly Weihenstephan's W-206 strain
    from their bank, and is the same as WLP820) is a notoriously slow starter, generally prefers
    higher tempe...

  • Posted in thread: Allagash Black Clone on 01-19-2015 at 09:25 PM
    Brewsday, just seeing this but thank you for brewing the recipe and giving feedback. Glad to
    hear it turned out well.

  • Posted in thread: Yooper's Oatmeal Stout Yeast Substitution on 12-30-2014 at 10:02 PM
    I think you'd be fine substituting either one, even though they will both dry out a little more
    than the suggested WY1335 British Ale II. If those are your only two options, I would
    personally go for ...

  • Posted in thread: Yeast attenuation/is this an okay substitute? on 12-22-2014 at 08:33 PM
    I'd say disregarding mash style would be a big mistake, personally. For Scottish ales you
    definitely need to go for a sweeter mash. Yeast absolutely matters too, an Irish is close, but
    personally I'd ...

  • 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...

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