420 reputation
312
bio website twitter.com/whatsbilldoing
location Washington, DC
age 27
visits member for 4 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.

Jul
18
comment Misjudging Volumes in All-Grain
Thanks for the solid advice, especially the measuring stick idea. I brewed a Pliny the Elder clone today and hit my gravity and volume exactly. Excellent!
Jul
18
comment Misjudging Volumes in All-Grain
Thanks PJ, the calculations were helpful here!
May
30
comment Maturation - what does it mean?
Agreed. I have a habit of tasting my homebrew as soon as it's carbed, but it is often still not ready/mature. The imperial red I bottled a month or two ago had an awful aftertaste at first. It carbed fine, but it had this terrible off-flavor. That flavor has gone away now and left me with quite a nice brew. Taste periodically, but the flavor can and will change dramatically with most beers.
May
28
comment What is the best book for beginning home brewers?
Downvoted because it's definitely not a beginner's book. I enjoy it, and mine is dogeared as hell, Brewchez. If we have an intermediate brewing book thread, you'll get my upvote.
May
18
comment Did I Break My Airlock?
Thanks for the reassurance you two!
May
17
comment Time It Takes Brett C to Ferment
I just want to follow-up on this. I ended up pitching a 1/3 gallon starter of Brett C into a pretty basic wheat/pilsner extract wort. The starter had been going since Monday (today is Sunday). Within 4 hours I had visible fermentation activity in the airlock. Almost 11 hours later it is fermenting so violently that the CO2 being forced through the blowoff tube into a side bucket I have sounds like someone being sick into a bucket. It's been like this for 3 hours. Wild.
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
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!
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.
Mar
6
comment Using bacon in beer
+1 for the "Lastly, I will win." Definitely going to use that from now on.
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
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?
Jan
19
comment Are there any reverse recipe caluclator / generators online?
I'd vote for this thrice if I could. Thanks Stephen
Jan
15
comment [WIKI] Bottle Sanitizing Techniques - Pros & Cons
Is this where I leave my recipe for bottle angel food cake, PJ?
Jan
15
comment [WIKI] Bottle Sanitizing Techniques - Pros & Cons
Tim, do you sanitize the bottle tree? If yes, do you just wipe it with some of the Star San/iodophor solution?
Jan
9
comment Partial vs. Full Voume Wort Boil
This might be a good place to start, I asked something similar and got some good answers: homebrew.stackexchange.com/questions/971/…
Jan
9
comment Recipe for Imperial Red Ale?
This looks good, and this is the answer I would probably select, unfortunately I can't figure out how to get into the somehow unregistered WhatsBillDoing account that I asked this question under.