brewchez

21,152 reputation

11864

bio	website	brew-dudes.com
	location	Massachusetts
	age	39
visits	member for	3 years, 4 months
	seen	Apr 9 at 23:14
stats	profile views	765

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

	21,152 reputation	bio	website	brew-dudes.com	visits	member for	3 years, 4 months
11864 badges		location	Massachusetts		seen	Apr 9 at 23:14

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Apr 19	awarded	Enlightened
Apr 19	awarded	Nice Answer
Apr 13	awarded	Notable Question
Mar 14	awarded	Popular Question
Mar 6	comment	Mash process vs specialty grains True to this. No matter the mash schedule you're never going to make a stout without any roasted barley in their.
Mar 5	comment	Is beer belly a myth or fact? Does this have anything to do with homebrewing really? downvoted.
Mar 2	comment	Preparing water for brew day Your city water may be low enough in chlorine that you don't notice a taste. Thats the way mine is. But if a brewer has more chlorine than that or the dreaded chloramine, boiling it with the wort creates flavor problems. For standard chlorine, boiling the water for 10minutes prior to adding any wort will drive off the Chlorine no problem.
Mar 2	comment	Why is there so much foam when I open the bottle? I forgot about this option, and its a good one. The OP should take a bottle from a different part of the case, and see if its a gusher too.
Mar 2	comment	How to clear beer Good question. Upvoted.
Mar 2	answered	How to clear beer
Mar 1	comment	Why is there so much foam when I open the bottle? You can slow swings in temperature by putting your fermentor in a larger container filled with water. This increases the "thermal mass" of the system which slows the temp change in the fermenting vessel despite swings in ambient temps.
Mar 1	comment	Why is there so much foam when I open the bottle? It is possible if the unfermentables being consumed in #3 are chewing up some nonfermentable sugar like compounds meant to give the recipe taste. But its also possible that the unfermentables being consumed are more of the body forming compound. Which would make the beer seem thin.
Mar 1	comment	Why is there so much foam when I open the bottle? You need a link to know that when a bottle foams over its a gusher? I don't understand what you would have been looking for.
Feb 28	answered	Why is there so much foam when I open the bottle?
Feb 26	comment	How to Cold Crash an Imperial Stout? Why not break these into seperate questions and then get better more focused answers for each one?
Feb 24	comment	Addition of extract at bottling time Husker Steve, maybe you should upvote an answer as well as accept it if you like it.
Feb 21	comment	Can I bottle when still bubbling a little? 5 answers and not a single up vote on the question? What's wrong with the question answerers?
Feb 20	answered	Kettle lid with hole in it
Feb 14	awarded	Notable Question
Feb 13	comment	How to calculate ratio of crystal malts to get 75L I don't assume that. I have seen a crystal labelled as 75L. I fully understand how they are made, and where the #s come from and that its generally an average. You have missed my point is that the flavor profile of one type of crystal cannot be made up by using more or less of a different one. Plain and simple. Secondly, but less important, the color expectation doesn't scale either.