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mkeckjr

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Join Date:

10-02-2010

Last Activity:

05-06-2016 2:35 PM

Likes Given: 12

21 Likes on 18 Posts 

    ABOUT ME

  • Football,basketball,math
  • AHA Member, Boston Wort Processors, BJCP (Certified)
  • Bohemian Pilsener, Klsch, Green Magic IPA
  • Robust Porter
  • American IPA, Black IPA, Flanders Red on Raspberries
  • Munich Helles, ESB, Chocolate Coffee Imperial Porter, Russian Imperial Stout, Mosaic Pale Ale, German Pilsner, Munich Dunkel, Baltic Porter
  • Male
  • Single
  • Boston
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: Which of these Stout and Porter yeast strains are similar as to their affect on taste on 04-04-2016 at 10:40 PM
    Knowing the grain bill and hops for the porter would help because they can vary greatly between
    the English and American styles.I prefer the American-style porters, so I usually ferment with
    Chico (Wy...

  • Posted in thread: WLP648 Vrai on 03-27-2016 at 12:11 AM
    We have found Citra, Galaxy, Rakau and Azacca to pair nicely with WLP648. I would imagine any
    New World varieties with tropical fruit notes would go well, as the strain has a very
    pineapple-y ester th...

  • Posted in thread: Wyeast 2487 Hella Bock. Lets petition Wyeast here on HBT to offer this full time. on 03-18-2016 at 12:27 AM
    I didn't see anyone else post this, so I'll just throw it out there. Wyeast 2487-PC is
    purported to be the Ayinger yeast. This is available year-round from White Labs as WLP833, and
    is indeed a great ...

  • Posted in thread: Inactive Starter with WLP655 on 03-13-2016 at 10:26 PM
    Fantastic. Glad to hear it is bubbling, you should be fine. And like I say, you'll still get a
    sour Belgian-like beer in the end, it just may take a little longer. Cheers.

  • Posted in thread: Inactive Starter with WLP655 on 03-12-2016 at 06:52 PM
    What was the date on the vial? Subtract 4 months from that best-by date, and you have the
    manufacturing date, so you can estimate viability.Some notes for the future: that Belgian sour
    mix 1 is, in my...

  • Posted in thread: Fixing diacetyl.. on 09-22-2015 at 11:37 PM
    It is indeed true that it can help, however. This technique is called kräusening and has been
    used for many years in professional breweries in Germany. casualbrewer, I think I commented
    on your firs...

  • Posted in thread: Wlp840 strong diacetyl on 09-20-2015 at 01:12 PM
    I understand you don't have temp control yet, but 58 F is pretty high for most lager strains,
    and in particular this lager strain has an optimum fermentation temperature of 50-55 F (from
    White Labs we...

  • Posted in thread: Diacetyl on purpose for my boho pilsner on 09-17-2015 at 05:52 PM
    page 5, style 3B, which is Bohemian Pils. Diacetyl may be present, but need not be. I would
    always aim for none. NHC had a presentation on category 3, and the guys who gave it were
    insistent that mo...

  • Posted in thread: Medford MA Water Report? on 09-11-2015 at 03:11 PM
    I also live in Medford; are you sure those are the right numbers? Those look like the numbers
    that come from the raw water out of the Quabbin. We don't get it quite that soft; we get it
    after it trave...

  • Posted in thread: Wlp 545? on 09-03-2015 at 03:04 PM
    This yeast is reportedly from Huyghe, which is the Delirium Tremens brewery. You should be able
    to find that beer in most places to see what the yeast character is like.I like this yeast
    because it's ...

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