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| bio | website | glasscitybeer.com |
|---|---|---|
| location | Toledo, OH | |
| age | 24 | |
| visits | member for | 10 months |
| seen | 4 hours ago | |
| stats | profile views | 4 |
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.
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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. |
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Jan 3 |
answered | Cider fermentation stopped after only 4 days. What to do? |
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Dec 20 |
answered | So I don't know if my primary is done |
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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. |
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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. |
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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. |
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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/… |
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Dec 12 |
asked | Looking to make an Ancient Egyptian brew, but what about bittering and flavoring? |
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Dec 12 |
answered | How do you prevent boil-overs? |
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Dec 11 |
comment |
\[WIKI] 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. |
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Dec 11 |
comment |
\[WIKI] 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. |
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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. |
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Dec 4 |
answered | Is 2 hours cooling the wort before adding yeast too long |
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Nov 8 |
awarded | Teacher |
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Nov 8 |
answered | Boneheaded Noob Move - Not enough priming sugar |
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Oct 16 |
awarded | Critic |
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Oct 16 |
comment |
Should you rehydrate dry yeast? I think trillions is a bit of an overstatement. I thought that a sachet of dry yeast contained something like 200 billion cells. The wyeast smack packs claim to have 100 billion. I would also bet to say the way to get the fastest start is to have a yeast starter already fermenting away. I've had my airlock going crazy within as little as an hour with a nice layer of krausen at the top of the carboy. |
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Oct 15 |
awarded | Commentator |
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Oct 15 |
comment |
Cleaning Fermenter I only ever need about 1 gallon of the solution. I use HOT water and shake the bloody heck out of it. Set it upright to soak the bottom for a bit, seal the top and set it upside down, then set it on the side and rotate it every now and then. I've never had to get the brush out this way. I tend to make my PBW solution on the strong side, though...2.5x - 3.0x stronger than the container says, depending on how nasty the carboy is. Rinse well! |
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Sep 30 |
accepted | LHBS Got my grain bill wrong. Suggestions? |
