22,573 reputation
32585
bio website brew-dudes.com
location Massachusetts
age 40
visits member for 4 years, 3 months
seen yesterday

Homebrewer for 12 years as of 2010, all grain for last 6 years. Favorite styles are primarily English session beers and sour ales.

I also love the great outdoors. Hiking, paddling, camping and fishing.

Check out my beginners blog at http://www.brew-dudes.com


Apr
4
answered What's a good extract ale recipe that approximates the big-brewery/BMC-style beers?
Apr
4
comment Cleaning Inside of Racking Cane
You should also rinse with warm water after a PBW type cleaning. It tends to precipitate minerals in the water and leave those on your glass/plastic-ware. Obviously its dependent on the mineral content of your base water.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
A pound of Honey malt does not scream IPA to me. Another LHBS dude contributing more BS, IMO.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
Exactly my thoughts. Lucky guess. These day's you could probably just guess once someone walks through the door and have a 50/50 shot they're brewing IPA
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
Rule of Thumb, Bitterness Units, Gravity Units, As A Matter Of Fact.
Mar
29
awarded  Popular Question
Mar
27
comment Permanent marking of volume in aluminium pot
Try it on the bottom exterior of you pot maybe...
Mar
25
comment Maintaining Optimal Flavor in a Brown Ale
The variability in flavor and flavor stability can be fairly large in beers made by brewers that haven't perfectly nailed down their process and reproducibility. I like this answer best. Flavor stability is likely a function of process and not perception.
Mar
25
answered How to Properly Increase the Temperature of a Batch after Primary Fermentation
Mar
20
awarded  Popular Question
Mar
19
reviewed No Action Needed Is this cider production method flawed?
Mar
19
reviewed No Action Needed A recipe for a White IPA calls for dextrose and lactic acid. What are they used for?
Mar
19
reviewed No Action Needed Extract Brewing - Adding Water to Carboy after Pouring Kettle into Carboy
Mar
19
reviewed No Action Needed First time wine maker question
Mar
19
reviewed No Action Needed What is the difference between Clean, Sanitized and Sterilized?
Mar
19
reviewed No Action Needed Small Space & Apartment Brewing: Fermentation
Mar
19
reviewed No Action Needed Why does my fermented beet kvass taste bad?
Mar
19
reviewed No Action Needed Can I use wine yeast to ferment beer?
Mar
19
reviewed No Action Needed Can I use wine yeast to ferment beer?
Mar
19
reviewed No Action Needed Flat beer after priming in a pressure barrel