440 reputation
315
bio website twitter.com/whatsbilldoing
location Washington, DC
age 28
visits member for 5 years, 3 months
seen Jul 27 '10 at 0:02
Advocate of, participant in, and fanatic for the craft beer movement. Just starting to homebrew, and I am certain that this next step in my beer journey will be even better than those that preceded it.

May
17
comment Is there such a thing as malt-free beer?
Do you mean you're allergic to malted barley/wheat/rye/grain, i.e. you have Celiac's disease? If that's what you mean, there are many other products you can convert and use. If you mean that you're allergic to carbohydrates in general...I don't know what to tell you. I'd have to do some research on that. Please clarify.
May
16
awarded  Critic
May
15
accepted Time It Takes Brett C to Ferment
May
15
comment Time It Takes Brett C to Ferment
Congratulations sir, you just picked up a 200 rep bounty. Thanks for your thoughtful and complete answer. I think what I take out of this is that it's going to take multiple iterations of trial and error to see how I can get what I want. I'll take your advice and see how this goes. Thanks sir!
May
8
asked Time It Takes Brett C to Ferment
Apr
22
accepted Using Multiple Strains of Yeast in the Same Batch?
Apr
5
comment What malt should I use to get a red beer?
I think it depends on how you interpret his question. If he really means he wants to make a red ale, then as far as I'm concerned that red color is tied to a particular flavor (at least for me), and that flavor would be the makings of the malty backbone of anything from say an all-malt Irish red to a heavily hopped imperial red. If he does actually mean he wants a red beer, regardless of the flavor/style, then that seems like an odd question, but my answer below will color his beer red anyway.
Apr
4
answered What malt should I use to get a red beer?
Mar
6
comment Using bacon in beer
+1 for the "Lastly, I will win." Definitely going to use that from now on.
Feb
27
asked Using Multiple Strains of Yeast in the Same Batch?
Feb
6
comment Weed Aroma/Flavor?
Agreed on the Summit. I used some in a black IPA yesterday, and when I opened the pouch it smelled like citrus weed. As did my basement.
Feb
5
comment Massively Over-Carbonated Beer…What Do I Do?
There was a lot of CO2 in the beer even after 24 hours, so I think that CO2 coming out probably pushed out a lot of the oxygen.
Feb
5
comment Airlock Alternatives
Taking credit for inspiring this. Booyah. I ended up using the one airlock I had, and I'll deal with it if I decide to brew again this weekend before getting my LHBS
Feb
4
awarded  Editor
Feb
4
comment Massively Over-Carbonated Beer…What Do I Do?
I was hoping to have a little boy or girl amber ale, Dean. Got my turkey baster and my malt extract all ready to go. It's the miracle of life!
Feb
4
comment Massively Over-Carbonated Beer…What Do I Do?
Thanks for the advice. I was afraid someone would say I had bottle bombs on my hands. Was hoping that I could let them go and then just chill them down really far before opening. No dice I guess. That'll teach me a valuable lesson I suppose. Can doing this wait until I get home from work today?
Feb
4
accepted Massively Over-Carbonated Beer…What Do I Do?
Feb
4
revised Massively Over-Carbonated Beer…What Do I Do?
edited body
Feb
4
asked Massively Over-Carbonated Beer…What Do I Do?
Jan
24
answered Using nuts for beer aroma