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  • Music,literature,philosophy
  • Brewer
  • Rachel
  • IBD, YeastWranglers, SIBA
  • A friend at school got me into brewing, and it's just kind of grown from there.rnrnI took a university diploma in British Brewing Technology last year, and am now employed with an award winning microbrewery in the English midlands. Hopefully, I'll be able to set up a 20L pilot system so I can play a bit on my days off.rnrnI'm always up for trying new brews, and I love to chat about the science and practice of brewing.
  • Low ABV wide-appeal English BitterrnrnDouble IPA (9%)rnChocolate Orange StoutrnAmber PalernSaison (7%)rnImperial Stout (8%)rnAmerican IPA
  • Session English Ale x 2rnPale 'n Hoppy
  • Original StoutrnAmber BlondernImperial IPArnRed BitterrnClassic Mild
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  • Posted in thread: How Many KG of Grain for 30 litres of Beer? on 03-20-2012 at 08:37 PM
    If you were looking to calculate it yourself, a fast and dirty way of doing things is;vol L x
    OG = total sugartotal sugar x 1.25 (80% efficiency compensation) = total desired sugartotal
    desired sugar ...

  • Posted in thread: Making a beer "maltier" on 03-14-2012 at 02:58 AM
    You have several options - first and foremost for a less-dry beer, just mash a couple degrees
    higher. 68c is a good place to aim for.For 'maltier' tastes, you can add some different
    specialty malts (a...

  • Posted in thread: Braggot Acidity on 03-13-2012 at 12:06 PM
    My experience with braggots is that they need a compromise of aging time - longer than the
    equivalent beer of the same strength, but not the years demanded by good meads. It will mellow
    considerably i...

  • Posted in thread: Correcting high pre-boil OG (underestimated effeciency)? on 03-12-2012 at 09:40 PM
    It's already been said, you can just add more H20 - save yourself some time, and add boiling
    water to the wort to help bring it up to boil. If you're wanting to hit your target OG exactly,
    easiest thi...

  • Posted in thread: coffee grounds in mash? on 03-12-2012 at 09:33 PM
    Think of coffee grounds like it's crushed malt - if it's held at too high a temperature, or
    sits in water too long, or is brewed with too much water, you will get bitterness and
    astringency. That migh...

  • Posted in thread: Di Saronno in my Brown Ale. on 03-07-2011 at 11:25 PM
    When making almond stout, I usually throw a whole bottle (think it's 750ml) into 40L at the
    point of packaging (ie. cask, keg, or bottle). If you're bottling, I'd just add it in along
    with your primin...

  • Posted in thread: S-33 or S-04? on 03-07-2011 at 11:12 PM
    S-33 will take the higher alcohol level without a problem; it works beautifully upwards of 7.5
    or 8, but will take levels as high as 11.5 For a homebrew system, it might help to use it as
    you push the...

  • Posted in thread: Peat Water and Scottish Brewing on 08-22-2009 at 09:15 AM
    So, I've been traveling around the UK and living in hostels, which is why I've been
    on-again-off-again (not that anyone would notice :p). However, I've now been hired on as a
    pastry chef for several m...

  • Posted in thread: Water agitation question?? on 08-22-2009 at 08:58 AM
    I know that commercially the mid-sized brewhouses don't bother. They have they're heat sources
    set up asymmetrically to naturally create greater agitation, and leave it at that. The only
    reason I can ...

  • Posted in thread: Crabtree Effect and Over-aeration on 08-22-2009 at 08:56 AM
    Gah! I was chatting with a phD specialising in fungi microbiology and a 'master brewer' from
    the IBD for about 2 hours, and we STILL hadn't come to a conclusion at the end of it. The
    question we were ...

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