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02-19-2017 9:55 PM

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  • allenwood, nj
  • Third generation woodworker, and maker of Brewing related custom woodworking
  • Fermentation
  • Make custom Mash Paddles, and Brewing related woodworking.
  • Jethro Tull
  • Starts brewing like alot of people with the Classic Mr. Beer, and over the course of 16 years moved from all extract to partial to All grain brewing. Now I grow my own hops, culture and harvest my own yeast.
  • Male
  • Married


  • Posted in thread: What the F'ing Haze on 02-19-2017 at 06:34 PM
    If the cold haze really bothers you..then as others have said, irish moss, or gelatin work
    well. Personally when I've done a beer that needed to be pretty:D, I chill the beer down a
    couple days or so ...

  • Posted in thread: Adding color post boil pre yeast on 02-19-2017 at 06:20 PM
    Doesn't look bad to me for the grain you used....but, Don't worry lagering it will clear it up.
    I've seen worse looking dish water...:D

  • Posted in thread: Will strike water at 168 degrees kill off malt enzymes prematurely? on 02-19-2017 at 06:12 PM
    the enzymes don't get destroyed immediately with the 168 degree water. Unless you really delay
    the addition of the grains they will all survive. If one were to try to denature (destroy) the
    enzymes as...

  • Posted in thread: Using honey on 02-19-2017 at 06:07 PM
    I've brewed with honey quite a few times, and one of the things that can be annoying is the
    flavor profile that it presents tends not to be stable over the long run.....which is fine as
    long as you dr...

  • Posted in thread: Ruined beer? on 12-30-2014 at 08:26 PM
    The splined part of the faucet should fit to the shank, in my experience they are pretty
    universal though. I've had no trouble switching from my Perlicks to my Krome, and back. I'd
    Check to make sure ...

  • Posted in thread: Temperature Control on 12-30-2014 at 08:08 PM
    First...let me thank you for your service:mug:. My family has a strong tradition military
    service, and I know what it's like to live abroad. My Dad served in the army (509th MI) and we
    spent most of t...

  • Posted in thread: Smelly kettle on 12-24-2014 at 01:05 AM
    The funky metal smell could be the steel of kettle. More aroma when it is warm. Clean the
    kettle with Barkeepers Friend and a soft sponge, let it air dry to passivate the stainless
    steel. Using a meta...

  • Posted in thread: Cereal Killer Mill: Fallen apart after 3 batches. on 12-19-2014 at 04:40 PM
    Count me in as another guy with zero trouble with mine:mug:! I have at least 1K lbs thru
    mine(actually lost count) in the almost two or so years I've had mine. I actually used it to
    replace another po...

  • Posted in thread: Underattenuated Milk Stout on 10-20-2014 at 07:13 PM
    What he said! Pull the points you got from your lactose additions out, and recalc. Not knowing
    what yeast you used.....but as an example 62% wouldn't be bad for....say wlp005.

  • Posted in thread: you know what really grinds my gears on 09-26-2014 at 04:26 PM
    It maybe none of my business....but I feel it is important to push the edge every now and
    again. Sure I love the classic styles, I love to brew them, I love to drink them, and feel a
    measure of histor...

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