Last Activity:07-28-2015 9:10 PM
Age:52 years old
Likes Given: 22
197 Likes on 163 Posts
Posted in thread: HomeBrewSupply Amcyl Brew Kettle w/ 3-Piece Ball Valve Giveaway! on 07-28-2015 at 02:33 PM
In as well
Posted in thread: Coldbreak Brewing Herms Giveaway! on 07-28-2015 at 02:31 PM
Posted in thread: NHC HBT Scavenger Hunt on 06-09-2014 at 05:45 PM
I'm in. See you Thursday!p.s. no IPA - I got busy and haven't dry hopped it yet. I will have my
2 final round pilsners with me though. Maybe some others.
Posted in thread: NHC 2014- Grand Rapids Who's going? on 06-02-2014 at 09:20 PM
The wife and I are arriving later on Wed. and leave Sunday, driving to Midland (MI) to visit my
mom for a couple days before heading home.
Posted in thread: Induction Burner on 05-23-2014 at 07:18 PM
I have a 1500 watt unit that I use to heat my mash tun ( I do 5 gal batches, but have done the
occasional 10). I do direct heating and have 5-6 layer of reflectix (aluminized bubble wrap)
around the t...
Posted in thread: Oxidation ? on 05-23-2014 at 06:51 PM
I'd let it ride where it is. If it is bubbling, then the yeast are using up the O2. the
bubbling could just be CO2 coming out of solution though.As to the autosiphon, air leaking
around the seal is co...
Posted in thread: Did I dry out my malty beer? on 05-23-2014 at 06:38 PM
The sweetness of a beer is due to sweet tasting compounds that the yeast cannot consume, not
leftover simple sugars. When we bottle beer, we add some fresh simple sugars to the beer and
the yeast happ...
Posted in thread: Did I dry out my malty beer? on 05-22-2014 at 08:49 PM
I can understand that adding sugar does not subtract malt but wouldn't adding the sugar
increase the sweetness if you don't increase your hop addition to match? Corn sugar is 100%
fermentable but yeas...
Posted in thread: How do I smooth out bitterness? on 05-19-2014 at 01:05 AM
Don't dump it. Package it up, and then give it an extra month more than you normally would
Posted in thread: 2013 NHC Bronze Medal Winner: Classic American Pilsner on 05-12-2014 at 06:15 PM
I keg, so I let it ferment 2 weeks (3 if it went slow for some reason) and then I keg it. I
like to let it set for a day or so after that at fermentation temp and then move it to my
lagering chamber. ...