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11-03-2016 11:45 AM

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  • Married, 6 kids (yours, mine and ours), living in the same Victorian house since 1979, which I have been meticulously restoring since 1988, while virtually ignoring my family as my kids were growing up. I started home brewing when I was first married in 1971, and kept at it despite consistently awful results until I finally made something drinkable, then quit. There weren't a lot of good resources around in those days. Just started brewing again in March 2012, with the encouragement of my younger brother who has made (and judged) really good beers for twenty years. I find that all-grain brewing appeals to me in a lot of ways: 1) It's a fine art that I can do on my own; 2) It's a cool science that gets better with research and development; and 3) I get to drink the results and share it with friends; 4) It goes really well with my love of making and eating food.
  • Cooking,brewing,exploring new gastropubs (the best of both).
  • Marketing consultant
  • Alan Gladish
  • Not much of a music person. I like music if it finds me, but I don't go out of my way to choose it.
  • Anything by Philip Caputo, James Michener and a bunch of other fiction writers.
  • Started brewing from an extract kit in 1971, fermenting in a 20-gallon garbage can. After a couple disappointing results, starting doing all-grain brewing, but with very little information and resources to help. Even built my own copper mash tun with a thermostatically controlled immersion water heater. It was just messier, and the results were no better. Looking back, I think most of my issues were related to ignorance about sterility. Finally made one decent batch, then quit. Started again in March 2012, after doing a lot of reading and research. Decided to start by making a series of IPAs using the same basic grain bill and different hops and techniques so I can figure out what influence each of these variables has on the outcome. So far, I have bottled 4 sessions, all with increasingly better results, and the 5th (and English IPA) is in the fermenter now. It'll probably take another 6 months before I'm comfortable with this series and willing to move on to something else. At the mo
  • More IPAs, until I learn what I need to from the process.
  • Nothing
  • Amarillo-Cascade IPA
  • 5 IPAs all with the same basic grain bill but different hop schedules and mash techniques. Sadly, everything is gone except one bottle of Citra IPA and nearly 2 cases of English IPA. I have given a lot away to tasters (family and friends). I may become more stingy in the future.
  • Married
  • Philadelphia
  • PA


  • Posted in thread: Dogfish Head 60 Minute Clone (AG) & Extract on 01-07-2014 at 01:21 PM
    My first two attempts used Amarillo, but I'm going to try brewing it with Palisades next time.
    The OG you shoot for will depend on the yeast you use in order to end up with a 6% ABV result.
    My recipe ...

  • Posted in thread: Carbonation and conditioning on 08-28-2013 at 02:10 AM
    I've been experimenting with alternatives to corn sugar for bottle conditioned beer.I like
    bottles because they are portable, self-contained single serving containers. When I bottle, I
    feel like I'm p...

  • Posted in thread: Dogfish Head 60 Minute Clone (AG) & Extract on 08-26-2013 at 09:03 PM
    I meant "caramel-y-ness". In case there is such a word, it should be spelled correctly, at

  • Posted in thread: Dogfish Head 60 Minute Clone (AG) & Extract on 08-26-2013 at 08:47 PM
    Hmm. I did a similar experiment making a DFH 60 Min clone without crystal, substituting Munich
    instead, and it turned out quite different than my prior attempt, which was pretty close to the
    real deal...

  • Posted in thread: Fizzy bottles on 08-13-2013 at 12:29 PM
    I like your idea of carb'ing at lower volumes, but some of my beers are perfect at 2.3. A bit
    of a dilemma.I know I have a temperature issue. My cellar only gets down to 73 F in the summer
    with the AC...

  • Posted in thread: Fizzy bottles on 08-13-2013 at 02:45 AM
    I think that's the problem. To test it, I cracked open an IPA that I bottled 8 months ago using
    priming sugar, and it was perfectly carbonated.I have a batch of ESB that I split evenly and
    carbonated ...

  • Posted in thread: Fizzy bottles on 08-12-2013 at 01:26 PM
    I measure exactly the amount spec'd by Beersmith for 2.3 volumes. Most of the time I use
    priming sugar, but I've experimented with a volumetric equivalent of maple syrup. I wonder if
    maple syrup takes...

  • Posted in thread: Fizzy bottles on 08-12-2013 at 01:02 PM
    I have a recurring problem with bottle conditioned beer. 4-6 weeks after bottling, the
    carbonation is perfect, yet another month or so, and it starts getting waaay too fizzy. I don't
    have a way to chi...

  • Posted in thread: Cold crashing question on 08-01-2013 at 11:57 AM
    I meant the freezer for 30 minutes. Duh. Why is it my errors only show up after I post? :)

  • Posted in thread: Cold crashing question on 08-01-2013 at 11:56 AM
    Yeah, I can put any of my bottle-conditioned beers in the fridge for 30 minutes and they'll
    pour crystal clear. But if I leave them in the fridge for a day, they cloud up with a protein
    haze. My quest...