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Retroviridae

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Join Date:

05-06-2009

Last Activity:

02-09-2014 12:42 PM

    ABOUT ME

  • Microbiologist
  • I'm a microbiologist and have been "brewing" things in the laboratory my entire working life. Brewing beer is, in a way, a natural extension of my scientific interests.rnrnBeers brewed:rn1. American IPA (extract)rn2. Vienna Ale/Lager (experiment fermenting half with ale yeast at room temp. and half with lager yeast in an unheated (50*F) hallway.rn3. Sweet Oatmeal Stout (one experimental gallon with raspberries in the secondary)rn4. Hefeweizenrn5. Fruit flavored Hefeweizen experiments (Raspberry, Peach, Cherry, Strawberry, citrus zest)rn6. Saisonrn7. Amber Saison (Dunkelweizen recipe fermented with Saison yeast by accident)rn8. Graffrn9. Dunkelweizenrn10. Best Bitterrn11. bastardized Belgian Ale recipern12. Belgian Strong Goldenrn13. Ordinary Bitterrn14. Northern Brownrn15. Robust Porterrn16. Ciderrn17. Saisonrn18. American Amberrn19. Saisonrn20. Belgian Strong Goldenrn21. Ciderrn22. Raspberry Stoutrn23. Vienna Amber Alern24. Hefeweizenrn25. Hefeweizenrn26. Cider
  • HefeweizenrnWitrnSaisonrnBelgian BlondrnBelgian Strong Golden
  • Hefeweizen
  • Male
  • Married
  • Princeton
  • NJ

LATEST ACTIVITY

  • Posted in thread: Subbing dandelions for bittering hops on 04-10-2013 at 12:33 AM
    I'm trying the Magic Hat Pistil dandelion beer right now. It's ok. Light, easy to drink on our
    first warm night of the spring. Aroma is lemony, yeasty, cut grass, and a little sour. But I
    think I can ...

  • Posted in thread: Pink Elephant (Delirium Tremens clone) on 05-23-2010 at 06:35 PM
    Update on how this one turned out for me:I did a partial mash adaptation of jkarp's recipe. At
    first, hydrometer samples tasted awful - boozy with ketone/aldehyde flavors - but that is
    normal and it m...

  • Posted in thread: Dunkelweizen #001 on 05-23-2010 at 05:36 PM
    #1 on munich, not caramunich. But I always used munich in a mash. Anyone want to weigh in on
    how well it would work steeped in this extract recipe?

  • Posted in thread: How to make a Saison red? on 05-23-2010 at 05:26 PM
    dried Hibiscus are used to make tea in latino cuisine - but it is very sour like lemon. Usually
    the hibiscus tea is sweetened up and served like lemonade - "agua fresca de jamaica". In
    spanish, hibisc...

  • Posted in thread: Nail polish remover aroma on 03-17-2010 at 07:02 AM
    I doubt Clostridium. It's very oxygen sensitive, and like you mention, low pH sensitive. So
    that would leave only the tiniest window of time between the yeast consuming all the oxygen,
    but not yet dro...

  • Posted in thread: 6 month old LME for yeast starters on 03-13-2010 at 05:53 PM
    Old LME is fine for starter as long as it isn't growing mold or something. Use enough for an OG
    of around 1.035. Read the starter tutorial on mrmalty.com.

  • Posted in thread: Chance of infection from oak/bourbon on 03-10-2010 at 11:58 PM
    I think boils (ha punny!) down to the difference between sanitize and sterilize. Drinkin'
    liquor (80 proof) is not strong enough to truly sterilize. We use 70% (140 proof) in the lab to
    kill bacteria,...

  • Posted in thread: Nipped the tip - can it be fixed? on 03-06-2010 at 07:01 PM
    Oh, if the actual thermometer part is ok and you only lost some of the weights that keep it
    upright, then by all means fix it. Make sure the epoxy or whatever you use can withstand high
    temps if you u...

  • Posted in thread: Pride of Raubsville on 03-06-2010 at 06:01 PM
    I about to start a 3 gal / week progression of British ales. I'm going to make an ordinary
    bitter, brown, porter, sweet stout, and dry stout, in that order, all derived from highly rated
    recipes here ...

  • Posted in thread: Nipped the tip - can it be fixed? on 03-05-2010 at 04:50 AM
    Nope. If you lost fluid from the thermometer, it will definitely be out of calibration if you
    were to try to fix it.

FORUM SIGNATURE
Random Fact: Human Immunodeficiency Virus particles have approximately the same density of 1.170 wort. I know because I float them on a sucrose gradient in the lab to purify them for research. Primary: nada Drinking: Belgian strong golden, Northern Brown, Porter
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