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11-23-2013 4:04 PM


27 years old

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  • Posted in thread: Specific proteases for reduction of chill haze on 04-22-2013 at 03:54 PM
    In the interest of science, I'm trying to gather some info on the use of various protease
    enzymes to clarify beer. Has anyone used a serine protease like papain conjugates or
    Amino-Quik? Or a proline ...

  • Posted in thread: Only state whereit's illegal to brew beer on 03-28-2013 at 06:50 PM
    If there is a federal limit on homemade wine Mississippi residents have to follow it of course.
    The Mississippi homemade wine law is from 1934. They probably didn't worry about limits then.
    There is a...

  • Posted in thread: Smoked Pork Butt- Hour 5 on 03-28-2013 at 06:38 PM
    I use an old stainless steel Army field oven made by The Coleman Co. in 1951. There are a bunch
    of pictures in my gallery. Here's one: a beast of a smoker... Looks like you could fit half
    of a hog i...

  • Posted in thread: Smoked Pork Butt- Hour 5 on 03-28-2013 at 06:19 PM
    Right now I'm smoking on a large thin-walled rectangular grill. I keep a fire going in an old
    rusty springform cheesecake pan with the bottom removed, and keep it pushed as far away from
    the top vent ...

  • Posted in thread: Smoked Pork Butt- Hour 5 on 03-28-2013 at 05:57 PM
    "Non-traditional" is pretty subjective. Add deviled eggs, and it sounds like a proper Easter
    Sunday in the South!

  • Posted in thread: Smoked Pork Butt- Hour 5 on 03-28-2013 at 05:32 PM
    Since the weather was particularly nice today, I decided to get up early and throw a bone-in
    shoulder on the smoker. It's already starting to bathe itself in that luscious porcine goo as
    the heat, bro...

  • Posted in thread: Brew over carbed at 1 week on 03-08-2013 at 01:37 AM
    CO2 is one of those substances with has decreased water solubility with increased temperature;
    It is more likely to dissolve at low temperature and high pressure. Its dissociation product
    does produce...

  • Posted in thread: Adding Fresh Fruit to the Wort on 03-07-2013 at 02:00 AM
    You definitely need to add pectic enzyme with that much fruit, or your beer will be hazy and
    take forever to finish fermenting. Add the enzyme below 140*.

  • Posted in thread: Coffee Pale Ale? on 03-07-2013 at 01:15 AM
    Cool. I wonder if there's a way to get any noticeable caffeine levels from beans without an
    overpowering coffee flavor...You could probably take a couple ounces of the lightest roast
    coffee beans you ...

  • Posted in thread: Austin Home Brew Thoughts on 03-06-2013 at 06:05 PM
    I haven't tried the kit in question, but I have had nothing but positive experiences with AHS.
    Shipping is very reasonable, and quick. The grain bill combining option they offer is a big
    plus, the gra...