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06-15-2013 12:37 AM

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  • Bryn Mawr, PA
  • I'm a Pennsylvania criminal law attorney in the Philadelphia area. I went to Oberlin for undergraduate school (any Obies here?) and Villanova Law school. My most recent articles are being published by the University of Florida, forthcoming, in the Spring of next year (2010.)

    Oh yeah: and I'm a nut for Mt. Hood hops. Don't ask me why.
  • Im building a cabin in
    New York!
  • Attorney
  • I was a conservatory student for classical violinist performance, so. . .
  • Casa Blanca, Gladiator, Kingdom of Heaven
  • The Decline & Fall of the Roman Empire, The Aubrey/Maturin series,
  • The Philadelphia Trial Lawyers Association
  • Right now I'm working with two buckets and a Better Bottle. That's meeting my needs, so additions are going to come slowly. It'd be nice if I could put together the space for a switch to regular all grain brewing.

    As for recipes. . . I've tried a bunch, as my label threads will corroborate. The ones I'll make again are my own Black Acre Berry Apricot Pale Ale, and Schlenkerla's Oberdorfer Weissbier Clone (I'm still experimenting with that one.)
  • Midwest's Gluten Free Pale Ale

    I'm still looking for a good Bass Pale Ale Clone! Help me out here people!
  • Squeeze My Lemon Blonde Ale!
  • 1 Gallon of Cranberry Wheat
    5 Gallons of Belgian Wit
  • 4 Gallons of Belgian Wit
  • Male
  • Married


  • Posted in thread: Any Flanders Reds made/commissioned by monks? on 08-13-2012 at 02:59 PM
    My understanding is that, for the most part, Trappist monks brewed beer for daily consumption,
    particularly during winter months, because their styles of beer lasts longer than if it were
    stored as gr...

  • Posted in thread: Any Flanders Reds made/commissioned by monks? on 08-13-2012 at 02:23 PM
    The big ones I can think of are Duchess, the -tion beers at Russian River, and Tor Rouge, none
    of which are affiliated with any particular religion that I know of. Why the interest?

  • Posted in thread: Hoping I got this right on 08-13-2012 at 01:13 PM
    When you say your thermometer broke. . . do you mean that there is mercury in your beer, or
    that your digital thermometer stopped working? Mercury is toxic both to yeast and to you.

  • Posted in thread: Ingredient help on 08-10-2012 at 01:36 PM
    I think bitter is a better flavor for Belgians, but others may disagree.

  • Posted in thread: Iodine to Water ratio on 08-03-2012 at 01:01 PM
    Revvy gave a great breakdown of this in another post. Here's what he had to say:Yes you can use
    just about any iodine/iodophor product for sanitization, many of us use a dairy grade iodine
    based sanit...

  • Posted in thread: pale ale with jam? on 08-02-2012 at 03:17 PM
    The flavor from jam comes almost entirely from fermentable sugars, so I'm not sure how much
    would be left in the final product. Unless you used sugar-free jam?

  • Posted in thread: difference between s-04 and US-05? (which should I use?) on 08-02-2012 at 03:12 PM
    Why not pitch both? I've gotten WLP002 to attenuate and floc really nicely while keeping it's
    flavor profile when I pitch it with WLP001.

  • Posted in thread: Yeast Starter and flasks on 08-02-2012 at 03:11 PM
    I decant if the starter is more than 5% of the total volume of the beer. If it's less than
    that, I usually just pitch it on in.There are some beers that will require starters larger than
    the volume of...

  • Posted in thread: wine -> beer, understanding yeast and gravities on 08-02-2012 at 03:06 PM
    Unfermented beer (wort) contains sugars, proteins, and long-chain dextrines that are not
    fermentable by brewing yeast. As a result, normal brewing yeast will stop fermenting and the
    beer will be "fini...

  • Posted in thread: Finally bought Beersmith 2. Critique my Recipe please! on 06-20-2012 at 04:31 PM
    (1) If you like nice dry IIPAs like Pliny, then you need to cut way back on your fermentables.
    Of the 1.08 original gravity, at least ten percent should be simple sugars. Otherwise, you'll
    end up with...

Primary 1: Hasty IPA Primary 2: Secondary: Soured Golden Kegged: American Wheat Bottled: Belgian Golden Ale. Planning: American Amber
December 16, 2012  •  06:56 PM
I promise I'm not stalking you, but I did see on one of your comments you have a "Hasty IPA" brewing! I assume its one of the following: 1. Fast to make or 2. Fast to drink.....both are things I'm always interested in. Any way you can share a recipe if that's the case?

January 11, 2013  •  07:52 PM

Dear eauclairedan,

Hah! No, it's not that the beer is faster to drink or brew, it's that it's Original Gravity is consistently 1.066 on my system, and 1066 is the date of the Battle of Hastings. (Hence Hasty IPA.) I've copied the recipe below, just in case you're still interested.

If you're looking for a quick and easy IPA to keep on tap, I usually order kits of Norther Brewer's DEAD RINGER IPA. ( It's CHEAP, takes about 10 days from grain to glass, and brews a fantastic beer. I'm not a big fan of kits, but this is one I keep on tap 3 seasons out of the year.


Maris Otter 10lbs 11oz
Crystal 40 1lb
Wheat Malt 5oz
Vienna Malt 5oz

.5oz Citra (13.4AA) @ 60min
.5oz Columbus (13.9AA) @ 30min
1oz Columbus (13.9AA) @ 5min
.5oz Cascade (6.3AA) @ flameout
1oz Citra (13.4AA) @ flameout
.5 oz Citra (13.4AA) @ 7 day dryhop
.5oz Columbus (13.9AA) @ 7 day dryhop

Ferment with WLP001 at 64F in primary for 3 days, then dryhop for another 7 at 60F. Then transfer to keg, gas to pressure, and condition for a week or two before drinking.