1,565 reputation
820
bio website user.dccnet.com/jroe
location Gibsons, Canada
age 49
visits member for 4 years
seen 2 hours ago

I enjoy making and drinking lots of different beer, but my favorites tend to be Belgian style ales. But then again, there's nothing like a nice fresh IPA.

I won a "best of show" for a Southern English Brown ale, which I then got to help brew at Howe Sound Brewing. London Town Brown: https://untappd.com/beer/320937


Dec
30
comment Calculating Alcohol by Volume
If you're going to divide by 10 after, why don't you simply do (og - fg) * .11? :-)
Dec
28
comment What is a “blonde” beer, and how do you make it?
But Leffe Blonde isn't a BJCP 6B Blonde Ale, it's an 18A Belgian Blond Ale. Very different.
Nov
8
awarded  Yearling
Oct
14
comment How do you label your bottles?
Cool! I had no idea this existed.
Oct
2
comment My white wine has stopped fermenting, how can I restart it?
Have you checked the specific gravity? I would guess that it is done fermenting.
Sep
30
comment Yeast on primary fermenting foam
I call the stuff on top "dirty head". Am I wrong?
Sep
20
awarded  Nice Question
Sep
19
answered How should I mash my grapes?
Sep
6
accepted Munich and Vienna Malts - Dullness
Sep
2
comment Belgian candi sugar v. Table sugar
Split your batch in 2, do half with candi and half with table sugar, and then tell us the answer! :-)
Sep
1
answered Jugs for secondary?
Aug
17
answered Referment after Adding Priming Sugar
Jul
31
comment Will a “pink bubblegum medicine” flavor dissipate?
I haven't heard of Wyeast 1332. Anyone know the source for that strain?
Jul
26
revised Check if fermentation has occurred.
Modified answer to take into account new info in edited question.
Jul
26
answered Check if fermentation has occurred.
Jul
18
awarded  Nice Question
Jul
18
comment Bubbles in my racking cane.
Yes! +1 for pinching the tube. It always works for me.
Jul
18
awarded  Enthusiast
Jul
17
comment Munich and Vienna Malts - Dullness
(and the balance of the mash, the other 60%-80% has been well-modified pilsner malt)
Jul
17
comment Munich and Vienna Malts - Dullness
Yeah, I don't think it's a problem with inadequate conversion. The beers I'm talking about have been only around 20%-40% Munich or Vienna, and between mashing, vorlaufing, and sparging, they've all had at least 2 hours of conversion time at the correct temps. But thanks for this suggestion!