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11-20-2015 4:59 PM

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  • Brewing,computers,motorcycles,fireworks
  • Self-employed
  • Professor Brew-n-Stein
  • I started home brewing in 2010. My friend opened a beer pub and he also opened my eyes to home brewing. They offer home brewing classes and one day he asked me to help out with his class. I've been hooked ever since.
  • Black IPAs, imperial IPAs, dark ales, Belgians, old ales, stouts, sours
  • Male
  • Married
  • Pittsburgh
  • PA


  • Posted in thread: Kegroom cooler, DIY Coolbot mimic - "Coldsnap" project on 08-29-2015 at 02:16 PM
    I've been running a Coldsnap in our 8-foot by 7-foot basement cold cellar for the past couple
    of months (JUNE thru AUGUST). Dale built our Coldsnap which I then mounted into a small Pelican
    case, hook...

  • Posted in thread: Quality of Articles Featured on HBT on 05-09-2015 at 02:27 PM
    Let me put some thought into a system you guys are discussing. I think once I have some of the
    new software in place (Thank you supporting members!) than it's going to be easier to submit,
    edit, and r...

  • Posted in thread: Denver/Boulder/Fort Collins Vacation Stops on 03-12-2015 at 01:46 PM
    Great Divide, Crooked Stave, and Jagged Mountain in Denver are near each other so you could
    easily hit those on the same day. If you want to try something different another cool place is
    Happy Leaf Ko...

  • Posted in thread: BIAB Brewing (with pics) on 02-27-2015 at 01:23 PM
    Sorry, I know this is a newb question but above the recipe says "Mash In: 60 Minutes with 7.50
    gal of water @ 159.3 F " But here you say its 152. What's With the discrepancy? Am I missing

  • Posted in thread: The Home Made Pizza Thread on 02-26-2015 at 11:46 PM
    Couple questions on a cold ferment. So I mix the dough and then immediately put it in the
    fridge? Or give it some time first? Then when I bring it out the morning to cook, do I give it
    more time, or p...

  • Posted in thread: The Home Made Pizza Thread on 02-26-2015 at 11:25 PM
    Just workin' on my pizza technique. This was cooked on a pizza stone and I did notice a big
    improvement this time.

  • Posted in thread: In Line For Pliny the Younger!! on 02-12-2015 at 06:22 PM
    Congrats on scoring some Pliny the Younger at RR. I've never had it and would love to try it
    some day. I also drooled over the tap list photo you posted. Some Consecration on tap would be
    awesome righ...

  • Posted in thread: my beers dont get big krausens. why? on 01-11-2015 at 03:36 PM
    It may depend on the yeast strains. In my personal experience WLP001 always seems to have a
    small krausen like you described and I do use good temp. control, healthy pitch rates, etc.

  • Posted in thread: Using both flaked oats and flaked barley in a bourbon stout. on 01-03-2015 at 04:33 AM
    Agree with the advice to use the flaked barley. One of my favorite stouts, Yeti by Great
    Divide, uses both flaked oats and flaked barley.

  • Posted in thread: Kegging Carb Advice on 12-17-2014 at 02:48 PM
    I don't agree that purging with C02 prior to racking is unnecessary. Anything you can do to
    help avoid oxidation is a good thing.I would recommend completely filling the kegs with a
    Starsan and water ...

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