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12-18-2014 10:30 AM

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23 Likes on 20 Posts 


  • Connecticut
  • Started extract brewing 2013. Went to all-grain September.
  • Philip Meese
  • 10 gallon AG setup:rn70 Qt Coleman Extreme Cooler conversion, Blichmann 20 gall HLT and BK, dual March 809 pumps, propane fired, no stand yet!
  • Two Hearted Ale clone, AG recipe
  • Red's Rye PA Clone
  • Centennial Pale Ale (Biermuncher) - 1st AG batch (!) - Belgian Tripel
  • Petit Saison D'Ete. - Destroyer IPA, a Two Hearted Ale Clone w/Conan yeast
  • Male
  • Married


  • Posted in thread: CO2 Refills on 12-18-2014 at 04:21 PM
    I got my first tank at Airgas in Stratford. I paid something like $70 for a tank deposit fee on
    a 5 lb tank, filled. I like this because eventually when this tank goes beyond it's date I can
    just brin...

  • Posted in thread: Anyone in Stamford, CT area? on 12-18-2014 at 04:09 PM
    Chris:I'm in Norwalk, and there are two of us that we know of so far, and a third over in
    Darien who's looking to do some informal meetings/group brew days. PM me and we can add you to
    a Saturday/Sund...

  • Posted in thread: So, I Want to Brew an ESB on 12-18-2014 at 04:03 PM
    Well, sometimes ya just have to let your heart guide you :) and based on the list of beers in
    your sig, and noting there's really only one beer listed that DOESN'T have adjuncts, I think I
    know which ...

  • Posted in thread: All grain brews have the same "tart" taste - Please help! on 12-15-2014 at 11:08 PM
    Two things that pop out at me from your previous posts: (1) fermenting Nottingham at 55
    degrees? Isn't that an unusually low temp for an ale yeast? That yeast is usually fermented at
    something closer ...

  • Posted in thread: All grain brews have the same "tart" taste - Please help! on 12-15-2014 at 10:42 PM
    I just put all my info into the brewer's friend advanced water chemistry calculator and
    (assuming I did everything right) it said my mash pH should have been 5.30, compared to the
    5.36 that EZ water g...

  • Posted in thread: Christmas Stout Question on 12-15-2014 at 09:30 PM
    Making a tincture is a better technique for controlling the impact of a flavor than just
    dumping the spices themselves in at secondary.For example, for a Star Anise Stout I have, the
    amount of Anise f...

  • Posted in thread: Show Us Your Label on 12-14-2014 at 06:10 PM
    Annual liquid Christmas card:

  • Posted in thread: Effect of Cold Crashing on Bottling?? on 12-08-2014 at 11:46 PM
    So I can transfer from conical to the first corny under gravity, with an open top on the corny,
    and I can even prefill the corny with co2. It's not a closed transfer, but the beer is very
    quiet going ...

  • Posted in thread: Effect of Cold Crashing on Bottling?? on 12-04-2014 at 11:59 PM
    Thanks. A lot of homebrewers are cold crashing with success and without mediating for dissolved
    O2. As I said earlier, perhaps if the cold crash is kept short there may not be time for much
    O2 to diss...

  • Posted in thread: So who's brewing this weekend? on 12-03-2014 at 12:32 PM
    Ask and you shall receive...warning, could turn into a long post:This is based off my "Boston
    Brahmin" barleywine recipe that was easily received as my best beer brewed. It was a 15%
    bourbon barleywin...


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