Winesburg Ale

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01-14-2010 5:15 AM

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  • I have been brewing with some friends for a couple of months. We mostly have made extract brews from ingredients kits.


  • Posted in thread: Off Flavor Help Needed on 04-19-2009 at 03:55 AM
    Nope, no dry-hopping. Fermentation temps are generally on the low end of room temp - 68 degrees
    F or so. The varieties of hops used have varied, but they have all been pelletized. Generally,
    we have d...

  • Posted in thread: Off Flavor Help Needed on 04-19-2009 at 03:32 AM
    I've made around 15 batches of extract homebrew and they've ranged from OK to great. Generally,
    the batches that I'd rate "OK" tend to have the same off-flavor, a very faint earthy to grassy
    taste tha...

  • Posted in thread: racking to a secondary? really? on 03-25-2009 at 01:55 AM
    This is one of my favorite debates. I've tried both methods. I like to use a secondary because
    it tends to produce beers that look and taste cleaner. As a bonus, using a secondary usually
    prevents hav...

  • Posted in thread: Cheapest & Best Extract Kits...... on 03-19-2009 at 01:31 AM
    I have found the Grape and Granary to sell great kits at very reasonable prices. They put their
    kits together themselves, so the ingredients tend to be pretty fresh. They also use
    high-quality stuff a...

  • Posted in thread: Single Stage fermentation - clarifying on 03-17-2009 at 02:34 AM
    I brewed a 3-gallon batch of pilsner about a week ago, and poured it into a 5-gallon carboy for
    primary fermentation. I'd really like to bottle it from the carboy, without racking it to a
    secondary ve...

  • Posted in thread: For the love of Dry Yeast? on 10-27-2008 at 02:56 PM
    I'm happy to hear there are other home brewers who appreciate the benefits of dry yeast like I
    do. I've used both liquid and dry yeast, and I have a hard time telling the differnce in the
    final produc...

  • Posted in thread: Cider/Cyser Advice on 09-21-2008 at 05:29 PM
    I tried making hard cider a few years back with limited sucess. I think I added too much sugar
    and then used a yeast that gave an overly-dry finished product - there was very little apple
    character. S...

  • Posted in thread: Is this the classic "stuck" fermentation? on 09-11-2008 at 05:56 PM
    I'm just curious - why all the resistance to re-pitching? Is it just because of the expense of
    the yeast?

  • Posted in thread: Alternative to Muntons Ale Dry Yeast on 09-10-2008 at 02:22 AM
    I'm looking at a similar situation with a high gravity ale. It's been in the primary for only 3
    days, but I've been hearing a lot of bad things about Muntons. Would it do any good to pitch
    some Nottin...

  • Posted in thread: Munton's Dry Yeast and Christmas Ale on 09-10-2008 at 12:06 AM
    I appreciate the advice. I won't be able to pitch the new yeast until tomorrow. Does anyone
    know if it will do any good at that point? The brew will be three days into primary
    fermentation by then.