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02-18-2017 6:17 PM

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  • NH
  • LHBS Manager/Owner
  • AJ
  • M.O.N.K.S
  • Started brewing with my father in July '09, been addicted ever since
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  • Posted in thread: Lager still has diacetyl. on 04-23-2016 at 08:42 AM
    I'm not an expert on brewing lagers, but it sounds like you're rushing the primary a little
    bit. Depending on the SG ten days isn't long enough of a ferment before a diacrtyl rest. My
    understanding yo...

  • Posted in thread: In need of a third spice..... on 04-25-2013 at 11:33 AM
    Honestly, you could probably get away with just the spices in there. That yeast will get pretty
    darn spicy on its own. Don't be afraid to ferment that batch pretty warm, like mid 80's F. I
    mean you'd ...

  • Posted in thread: Is this mold? on 08-30-2012 at 04:59 AM
    Yea I'm with passedpawn on this one. Only real risk you got is it becoming too vinegary. If it
    doesn't taste like vinegar now, toss the mold and slap an airlock on the thing and you should
    be good. So...

  • Posted in thread: Is this mold? on 08-30-2012 at 04:43 AM
    The beauty of wild beers is how different they are. They all seem to react a little different,
    and that's half the fun to me. Another plus is time will take care of a lot. Sours are some of
    the most t...

  • Posted in thread: Is this mold? on 08-30-2012 at 04:24 AM
    That's a Pellicle and mold IMO. And if that's the worst problem you have with beer than
    congrats man you probably have a solid beer in there. If your someone that's scared of that
    sight you should see...

  • Posted in thread: Brewing lagers on 07-23-2012 at 12:04 AM
    You should have plenty of time from now to Halloween to get a lager done. Pumpkin beers are
    awesome, though I've never tried a pumpkin lager. I've had good luck using whole pumpkins, but
    roasting is d...

  • Posted in thread: Brewing lagers on 07-21-2012 at 02:35 AM
    If you have any experience with starters I personally recommend liquid yeast. Much cleaner
    flavor IMO. I also like to chill down to 45, then pitch and let it free rise to ~ 50, and hold
    it at that for...