Last Activity:12-14-2012 9:35 AM
Posted in thread: Who is your LHBS here in CT? on 03-16-2012 at 08:22 PM
Big fan of Brew & Wine in E.Hartford. Knowledgeable and helpful
Posted in thread: CT Brewers Check-In on 02-24-2012 at 02:26 PM
hey CT brewers - a BIABer from Glastonbury here
Posted in thread: Maple Sap Brown Ale? on 02-22-2012 at 06:20 PM
I haven't brewed a beer with maple sap, but I did taste test a glass of pure maple sap from a
tree in my yard. It tastes like... water! So I'd say reducing it down would certainly be a good
Posted in thread: To Secondary or Not? John Palmer and Jamil Zainasheff Weigh In on 02-02-2012 at 03:48 PM
I'd say go with just the peels -- zest the orange (or use a veggie peeler to zest thin
strips).. zesting will increase he surface area and release the oils from the skin, which
should provide a bit mo...
Posted in thread: What is the smallest viable all grain batch you have made? on 01-31-2012 at 04:40 PM
I regularly do 1-3g batches with a BIAB setup. I find that it's a better "use" of my time to do
higher gravity 1g batches instead of session beers. An 8%abv beer takes virtually the same
Posted in thread: Beating a dead horse..secondary or not? on 01-25-2012 at 03:40 PM
After reading numerous threads on secondaries, listening to the Brew Strong, etc, I decided
that secondaries were unnecessary. But then.. after brewing multiple batches, I realized that
shouldn't be a...
Posted in thread: elp with cloning Uinta Brewery's Four+ Wyld Extra Pale Ale on 01-10-2012 at 03:23 PM
I travel to Salt Lake City frequently for work. I am just crazy about Wyld Extra Pale Ale. It's
a session strength (4%) beer, lovely color, and pleasantly hoppy (IBU of 29). Help! I've
written the bre...
Posted in thread: How much cocoa to use on 01-05-2012 at 07:27 PM
I am going to recreate the Chocolate Cherry Stout I brewed a few months ago. However, this time
I plan to add cocoa powder to the boil rather than cocoa nibs in the secondary. How much cocoa
Posted in thread: Caramel Amber Ale on 01-03-2012 at 03:11 PM
Brewed this up last night, subbing Simcoe for the Chinook. The caramel syrup tasted delicious
(cooked it to 275F), and the wort smelled and looked great. Gravity was spot on at 1.052. And
while I usua...
Posted in thread: last night's commercial beer experience on 10-25-2011 at 06:59 PM
Personal preference is the Black Lager is a great example of the style (schwarzbier). dark,
flavorful, not too roasty, goes down easy. Irish Red is decent, and the craft beer scene
probably owes a fai...