ScrewyBrewer

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Join Date:

06-05-2010

Last Activity:

09-27-2016 12:11 PM

Likes Given: 213

100 Likes on 85 Posts 

    ABOUT ME

  • 'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
  • brewing,guitar playing,software design
  • computers, project management
  • Vince Feminella
  • Jack Johnson, Bob Marley, Pink Floyd, Led Zeppelin
  • Avatar
  • How The Universe Works
  • technical, brewing related
  • PALE ALES
  • I got the Mr. Beer home brewing kit for my birthday and brewed over 80 extract recipes before moving to all grain. A single infusion mash fly sparger by nature I've recently upgraded to an electric RIMS BIAB system and brewing with modified water profiles
  • Some wheat beers, reds, stouts, ryes and lots of American IPAs
  • Hiphopapocalypes IPA
  • Too many to mention here, www.thescrewybrewer.com has all the details
  • Lots and lots, too many to mention
  • Male
  • Married
  • New Jersey
  • Monmouth, New Jersey

LATEST ACTIVITY

  • Posted in thread: Problems carbing my pale ale on 09-27-2016 at 01:30 PM
    Try cold crashing your beer to 38F prior to kegging it, then give it 25psi for two days before
    lowering it to your target pressure. You should be drinking carbonated beer in 7 days.

  • Posted in thread: Yeast - viability on 09-27-2016 at 12:11 PM
    If you just figure 10% cell loss each month on average you'll be fine, when the yeast is
    refridgerated.100 billion when yeast is fresh90 after first month81 billion after second
    monthetc..

  • Posted in thread: Examining possible solutions to issue of sulfur smell from Perlick 650ss faucets on 09-26-2016 at 12:39 PM
    The best way to clean out your taps and lines is to run Beer Line Cleaner through them until
    the lines look clear again and the tap handles are easy to open and close. This usually takes
    15-30 minutes...

  • Posted in thread: 10 gallon biab on 09-23-2016 at 10:22 PM
    My typical eBIAB batches use 23 pounds of grain and 13 gallons of water, in a single vessel
    system. After lifting the grains and pouring 170F sparge water to hit my preboil volume the
    rest of the calc...

  • Posted in thread: Yeast starter - Airlock or foil? on 09-23-2016 at 10:18 PM
    Definitely foil. The idea is that nasties, that can contaminate your starter, can't climb. With
    that said simply covering the top of the flask with sanitized aluminum foil is enough to allow
    oxygen to...

  • Posted in thread: FG is too high on 2 different brews on 09-22-2016 at 08:26 PM
    Try calibrating your thermometer, or use one that your know is accurate, to eliminate any
    guesswork about mash temperature. When pitching 200 billion cells into a 1.054 beer it should
    give you better ...

  • Posted in thread: Let's see your furry brew buddy! on 09-22-2016 at 01:06 PM
    Meet Zissou the original brew dog! When he's not trying to steal the lids off of mash tuns he
    loves playing frizzbie.

  • Posted in thread: Brew days wear me out! on 09-22-2016 at 12:58 PM
    By the end of the brewday, after the yeast has been pitched and everything cleaned and stored
    away, I look forward to enjoying a few cold beers. The days of cleaning fermentors, kegs,
    tubing and pumps...

  • Posted in thread: Possible problems with BIAB mash?? on 09-18-2016 at 02:10 PM
    I notice a very thick chocolate colored foam on top. It did disperse once my wort started to
    boil. In addition I had a lot more trub in the bottom of my BK than I have ever had. Has anyone
    else ever e...

  • Posted in thread: My well water test came back today, on 09-15-2016 at 01:48 PM
    For a heavy stout with lots of black stuff, perhaps. For most stouts and witbier, no.When asked
    what had made Hoegaarden the perfect location for brewing the Witbier style of beer? Pierre
    Celis replie...

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  • Vince 'Screwy Brewer' Feminella
    Vince "Screwy Brewer" Feminella
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'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'. The Screwy Brewer www.thescrewybrewer.com Screwy's On Facebook
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