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Join Date:

12-04-2011

Last Activity:

07-30-2013 1:01 AM

Likes Given: 4

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    ABOUT ME

  • Research Tech, Massachusetts General Hospital
  • Merrimack Valley HomeBrewing Club
  • Started in college with a two-bucket all-extract system. Upgraded to partial mash over the last 2 years and now am trying out all-grain. I'm all over the board as far as style targets, I love all beer has to offer. I've definitely learned some lessons the hard way (boilovers, infected batches, high-T fermentations) but I'm moving towards being a better brewer every day.
  • Celebration IPA, Sam Summer clone, Dead Guy clone
  • Western MA Hamilton Hard Cider, Too Big To Fail DIPA
  • Fecky the Ninth Irish Red
  • Male
  • Single
  • Somerville
  • Massachusetts

LATEST ACTIVITY

  • Posted in thread: Mash Thickness and Step Infusions on 06-24-2013 at 02:27 PM
    Not sure why you're doing a ferulic acid rest for a witbier.Since I want that clove-y, 4-vinyl
    guaiacol coming off of my belgian wit yeast, feruilc acid rest is a must.@Vladoftrub, I brewed
    this yeste...

  • Posted in thread: should I be worried on 06-20-2013 at 01:51 PM
    I would think so. Checking your activity is like watching a pot ready to boil -stop worrying
    and let the magic happen! Your only real concern would be if the fermentation was stuck 48h
    past inoculatio...

  • Posted in thread: With all this cold break, will my beer be cloudy? on 06-20-2013 at 01:44 PM
    It'll definitely clear up on its own, particularly with Whirlfloc - it always gets the job done
    for me. But, for some reason, if it does seem a bit hazy when it hits the secondary, you can
    throw in so...

  • Posted in thread: Mash Thickness and Step Infusions on 06-20-2013 at 01:27 PM
    I'm making witbier, I need to get that ferulic acid for a nice clove character.

  • Posted in thread: Mash Thickness and Step Infusions on 06-18-2013 at 07:40 PM
    A quick followup: I asked a pro brewer (Battle Road Brewing Co.) this question. He recommended
    that if you're using boiling water to increase the temperature in your mash, the target mash
    thickness sh...

  • Posted in thread: Old Ale or English Strong? on 06-17-2013 at 04:55 PM
    I had a 3-gal batch with a no-sparge mash, so my overall efficiency was about 55% and I hit
    that 1.065. I should have noted that in my recipe.I pitched 2 packs out of habit, since my
    starter equipment...

  • Posted in thread: Old Ale or English Strong? on 06-17-2013 at 02:53 PM
    That I have, but as this first batch was to test the malt bill (only a 3-gallon batch), I'd
    have to pitch a fraction of a live yeast vial. If this goes over well, I'll most certainly do
    some yeast str...

  • Posted in thread: Pre-Boil Gravity Calculation on 06-17-2013 at 02:20 PM
    Hmm. I just ran it through the brewer's friend calculator just to check it, and you're right on
    target with your calculations. One thing I can think of is maybe your pre-boil gravity reading
    was off s...

  • Posted in thread: Old Ale or English Strong? on 06-17-2013 at 02:12 PM
    I'm interested to see what this recipe would be classified as in the BJCP guidelines, as it's
    kind of toeing the line between Old Ale and ESB. I started with an ESB recipe, and bumped up
    the OG while ...

  • Posted in thread: Mash Thickness and Step Infusions on 06-17-2013 at 01:46 PM
    I'm a beginner AG brewer, but I have a few batches under my belt. I'm also a proponent of
    tweaking my recipes to make them my own, which means I'm also brewing different styles all the
    time. Changing ...

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