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Qhrumphf

Stay Rude, Stay Rebel, Stay SHARP

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Join Date:

04-03-2011

Last Activity:

12-08-2016 3:19 AM

Age:

32 years old

Referrals: 2

Likes Given: 1553

3475 Likes on 2479 Posts 

    ABOUT ME

  • Part time urban apartment homebrewer, full time suburban pro brewer, BJCP National beer judge, working class schmoe, and tradskin.
  • Beer,music,guns,hooliganism,Tottenham Hotspur,and the Washington Capitals
  • Living the dream in the brewhouse
  • Alex
  • Reggae, ska, rocksteady, soul, Oi!, and old school hardcore
  • AHA, BJCP, GRiST, DCHB, BURP
  • Started with an electric stove, extract batches, and a thrift store acquired basic set-up kit. Move to partial mash to partial boil BIAB all grain to MLT with split boil to electric brewing w/ heat sticks. Current apartment just uses a gas stove, but working on a 10bbl system at a local brewery.
  • The sporadic English Ales and Sours I love so much, as I have the time.
  • Male
  • Married
  • Arlington (DC)
  • VA

LATEST ACTIVITY

  • Posted in thread: Brewing with Brett. Do I need seperate equipment? on 11-28-2016 at 04:37 AM
    Even with Brett separate plastic is a way to hedge your bets. Brett is pervasive and hardy,
    perhaps moreso than bugs.In theory if your cleaning and sanitizing is on point you might be ok
    even with the...

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-19-2016 at 01:43 AM
    Thinking about joining the Chicago Gooners supporters group tomorrow morning at 6:30 am for our
    match against Man U. Stout and an English Breakfast would be involved, of course.It's always
    better at t...

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-16-2016 at 12:29 PM
    I guess I was lucky to be in bed sleeping and not watching last night.Also lol @ England for so
    easily throwing away their lead yesterday.

  • Posted in thread: Please Analyze My Water Analysis on 11-09-2016 at 10:24 PM
    Looks like a good starting point with such low sodium cloride, and sulfate. pH is a little high
    so you'll likely need some acid to get down to mash pH. Download Bru'n Water and input your
    info and it ...

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-06-2016 at 04:04 PM
    Oh and what I saw marked/expected as a 4-3-2-1 was more of a 3-4-3 in practice.... But
    anyway.Been a long weekend of early drinking. I'll stop inanely rambling.

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-06-2016 at 03:11 PM
    Looks like Liverpool has a mind to one up Chelsea. Wow Watford looks terrible.Oh, and a draw
    was the best I realisticly hoped for against Arsenal. Of course we scored all the goals. Poor
    Wimmer, unluc...

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-06-2016 at 11:50 AM
    Also I was judging a comp and not watching, but seems Everton was humiliated yesterday.

  • Posted in thread: The [Horribly Unpopular] Soccer Thread on 11-06-2016 at 11:44 AM
    North London Derby Day.This time around I'm terrified. Our form lately has been subpar at best.
    Tuesday against Bayer at Wembley was absolutely sh**.I hope Poch has spewed rage on the boys.
    And thank ...

  • Posted in thread: critique APA recipe on 11-02-2016 at 09:35 PM
    Thanks. That was helpful.Honest question: Why is it okay to use flaked grains but carapils is a
    "waste" and a "lazy fix"?Because if you're already mashing that high, dextrins aren't your
    problem. Flak...

  • Posted in thread: critique APA recipe on 11-02-2016 at 09:12 PM
    Understood, but I'm looking for specific suggestions. What recipe and mash protocol changes do
    you suggest to improve body and head retention?Here's a concrete example if that helps you:6lb
    maris otte...

Following Stats
FORUM SIGNATURE
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde
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