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12-28-2012 2:56 AM

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  • Posted in thread: Chocolate covered cherry stout - wheres the fruit?!?? on 01-06-2013 at 11:39 PM
    I would use fresh cherries, local if you can find them. 3lbs should be enough but to get the
    most aroma you will need to leave them in the fermenter the shortest amount of time you can. I
    add fruit to...

  • Posted in thread: making IPA high hop flavor without overpowering bitterness on 01-06-2013 at 11:32 PM
    The answer to your question is in the name of the beer you like. Outburst IPA is most likely a
    pun on the hop burst technique. If you really like that beer, I'd suggest using the same
    technique for yo...

  • Posted in thread: Does no one mash wort for starters? advice please on 08-17-2012 at 12:16 AM
    I mash all my starter wort. DME is too expensive for my broke college !%%. Is it a little more
    labor intensive? Sure, but not that much. I make a large batch of 1.040 wort, boil for 15 mins
    to sanitiz...

  • Posted in thread: Cry Havoc on 08-17-2012 at 12:08 AM
    I've used it on a APA and was pretty happy with it. I thought the esters it produced when
    fermented at 72F were pretty subtle in the presence of the hop flavor and aroma. It produced a
    moderately dry ...

  • Posted in thread: Bottle Now? Or Later? on 06-24-2012 at 04:34 PM
    I'd be concerned with loosing some of the peach aroma if the beer was left unbottled.

  • Posted in thread: Primary fermentation and cold crash. on 06-24-2012 at 04:32 PM
    You should leave the beer in the fermentation chamber until its finished. I know that sounds
    douchey but that's how you do it. How do you know it's done? The gravity hasn't changed in 3-5
    days is a go...

  • Posted in thread: Yeast question on 06-24-2012 at 04:17 PM
    Yep, this is a pretty common procedure around here. The viability of the yeast will be the same
    as that of the original except it will start at the date of your yeast starter since that's
    when those y...

  • Posted in thread: Yeast Starter Improv on 06-24-2012 at 04:15 PM
    Pretty cool. I use an old 1/2 gallon E&J bottle with tin foil on top.

  • Posted in thread: Cascade hops on 06-19-2012 at 12:20 AM
    I usually dry hop 5-10 days depending on the hop and what I'm going for. Dry hopping won't add
    bitterness to the beer unless you leave some of the hop material in the beer. I usually don't
    dry hop my ...

  • Posted in thread: Slow start wl500 trappist on 06-19-2012 at 12:16 AM
    The temperature you pitch at is going to impact how fast a beer takes off. I usually have a lag
    of about 4-8 hours with wlp500 but I pitch at 72F. Whatever temp you pitch at, you want to get
    the temp ...