314 reputation
18
bio website glasscitybeer.com
location Toledo, OH
age 25
visits member for 2 years, 3 months
seen Oct 13 at 19:08

Just a regular guy who loves everything about beer. From growing raw ingredients, to packaging and serving it to everyone.

I started brewing in 2012 and my first batch was an extract kit that got infected. The following week I went in and spent the money on an all grain setup. In just my first year, I brewed less than 1000 gallons of beer, and at least 75 batches, and gave most of it away to friends and family. I am now planning and working on opening a brewery in Toledo, OH. It should open in early 2014.


Feb
20
answered Can I bottle when still bubbling a little?
Jan
28
comment Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?
I did taste it, and it was still pretty sweet as it hasn't completely fermented out yet. I will let time tell the tale of this mead. I took a few gravity readings and it has been very slowly dropping, so it looks like the yeast is still working.
Jan
28
accepted Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?
Jan
25
asked Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?
Jan
24
answered Can I use old Crush or RC bottles for bottling?
Jan
7
comment What are the benefits of using brewing sugar over types of sugar?
I think Lewis Norton is probably referring to the "priming sugar" that comes with most kits. A friend of mine uses Brewers Best kits and the "priming sugar" that comes in the kit is simply corn sugar, and is used for carbonating in bottles.
Jan
3
answered Cider fermentation stopped after only 4 days. What to do?
Dec
20
answered So I don't know if my primary is done
Dec
14
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
Thanks for that info. I'd love to get my hands on the herbs/spices in raw (undried, whole) form. I understand I may have to compromise a bit here, and that's ok for now. I'll definitely heed your advice and use the ingredients sparingly to start and go from there.
Dec
13
comment Measuring yeast activity by collecting CO2
I would also think that the krausen, though probably lightweight, would also throw off the accuracy of the hydrometer after it coats it.
Dec
13
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
I'm not going to be using hops. I will be flavoring and bittering the beer with other ingredients, as stated in my question.
Dec
13
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
I believe they did. There were a multitude of herbs and spices that were believed to be used in their beer. There's an article on the subject on the Smithsonian website. It's a good read if you're interested in beer history. smithsonianmag.com/history-archaeology/…
Dec
12
asked Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
Dec
12
answered How do you prevent boil-overs?
Dec
11
comment Improving Your Brewing Significantly
I started taking pictures of EVERYTHING during my brew days. It was much easier for me to keep track of everything, and I can put the pics on the computer in a folder organized by date of all my brew days. I take pics of my hydrometer, thermometer, mash, boil, etc. This, coupled with writing things down really helps you find ways to improve your process, and maintain consistency between brews.
Dec
11
comment Improving Your Brewing Significantly
After brewing up a surplus I really started to realize how much letting it sit really improves the flavor. I've got about 17 cases of beer (9 different styles) in my basement, and being able to take a few here and there has allowed each batch to last longer. I'm taking a break from brewing, but will definitely let my beers sit in the fermenter for at least a month before kegging or bottling from now on.
Dec
10
comment Is there an online equivalent of Beer Smith?
I've been working on one as time permits. I'm hoping it'll be ready in a few months.
Dec
4
answered Is 2 hours cooling the wort before adding yeast too long
Nov
8
awarded  Teacher
Nov
8
answered Boneheaded Noob Move - Not enough priming sugar