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11-19-2014 8:22 AM

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  • FestBier, Belgian Dark Strong, American Lager, Baltic Porter
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  • American Pale Ale WLP001, American Pale Ale WLP051, Flanders Red, Bohemian Pilsner, Munich Dunkel
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  • 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...

  • Posted in thread: Keck's Munich Dunkel (1st place, 2014 MCAB qualifier) on 10-31-2014 at 09:54 PM
    This recipe has gone through multiple versions, and this version was settled upon by me after
    iteratively reducing crystal malts and increasing pilsner malt until there is no
    crystal/CaraMunich in thi...

  • Posted in thread: Advice for a homebrewer transplanted from L.A. to Winchester on 10-28-2014 at 09:28 PM
    As jdauria mentioned, the Boston Wort Processors are probably closest to you, I think. Most of
    the meetings are held in Somerville, Cambridge or Medford because that's where most club
    members live. Th...

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 10-26-2014 at 03:44 AM
    The 820 beer finished at 1.015; I dumped it. It was extremely phenolic.

  • Posted in thread: WLP820 vs. WLP860 fermentation lag times on 10-24-2014 at 11:39 PM
    To bring this thread some closure, I ended up entering both beers in the New England Regional
    Homebrew Competition held last weekend. The WLP860 beer scored a 33, generally indicating a
    good beer with...

  • Posted in thread: Lager yeast - type mixing. on 10-14-2014 at 02:56 PM
    I would definitely use W-34/70 for this. It's the prototypical lager yeast. I prefer to ferment
    50-52 F with this strain. You can certainly rehydrate both and pitch both, but I would not mix
    the two y...

  • Posted in thread: Sulfur smell and taste from AG batches. on 09-24-2014 at 04:20 PM
    Sulfur compounds (like DMS) are highly volatile, so there is another very common method for
    removing them post-fermentation, and it's called CO2 scrubbing. The concept is to bubble CO2
    through your be...

  • Posted in thread: Was re-pitching here a good idea? on 09-24-2014 at 04:05 PM
    Because you pitched such old yeast, I think your viability was very low (near zero), meaning
    regardless of your gravity you've severely underpitched. In this case, if I were you, I'd be
    worried that t...

  • Posted in thread: Hybrid WLP001 and 002 on 09-23-2014 at 08:35 PM
    I believe the ideA is to get an English yeast profile but get the higher attenuation you would
    get with wlp001. Sounds like a winning combo to me.I'm not sure about WLP200 because I have not
    used it s...


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