1,547 reputation
719
bio website user.dccnet.com/jroe
location Gibsons, Canada
age 49
visits member for 3 years, 11 months
seen Oct 16 at 1:26

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


Aug
29
comment Why toss the starter wort?
Why would it be nasty? Why would it be oxidized? I don't think mine are either of those. I dump it all in (usually it's only about 300 ml in a 20 liter batch).
Aug
28
comment Salvaging this Sorachi Ace IPA
It hasn't landed yet, but I expect it to be about 1.008.
Aug
28
comment Salvaging this Sorachi Ace IPA
I had Brooklyn Sorachi Ace once, and I don't remember anything like dill. Hopefully massive dry-hopping with Citra will fix this beer of mine.
Jul
6
comment Whirlfloc versus irish moss - pros and cons?
Google "whirlfloc half" and you'll find plenty of sources suggesting using half a tablet for 5 gallons.
Jun
24
comment Make American 2-row taste like Pilsen
This is very interesting, but I'd say that it depends on the pils malt. I think if you had compared an American pale malt with Weyermann Floor-Malted Bohemian Pilsner Malt, for example, you would have noticed significant flavor differences.
May
6
comment Yeast overdose?
You can't stop fermentation by putting a lid on the jug. That would just (potentially) explode the jug. But if you just let it go a few days after putting the lid on you might be okay.
May
5
comment Yeast overdose?
The packets of EC-1118 I've had are, I would guess, about 1 teaspoon. If you used one of those, it doesn't seem like much, event for a small amount of juice like 2 liters. You'll soon know how it turned out, but I wouldn't do anything to try to "fix" it now. I'm not sure how you're planning to package it, but normally you have to let something ferment until it is done, rather than an arbitrary time period like "a week".
Apr
22
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
1:1 BU:GU? BJCP's "American IPA" min OG is 1.056 and min IBU is 40, so that suggests a min BU:GU of around .71.
Mar
28
comment Permanent marking of volume in aluminium pot
We need John Palmer to answer this question about aluminum, and also tell us what he thinks about doing it to stainless steel. Looks very nice!
Mar
18
comment Do I need additional equipment for kits with hops?
@MildFuzz: Yes, you are correct.
Jan
15
comment Thick blobs of yeast cake looking stuff in my bottles (Image Added)
Apparently "Copper Tun Czech Pilsner No 62" is package of DME + hops + "sugars".
Jan
9
comment What does skunked beer taste like, How would you describe skunked beer?
I think you should the shed the "I'd rather not ruin a beer to find out" way of thinking. Live it up a little for the sake of learning more about beer! :-) It's a very cheap and reliable way to understand this off flavor/aroma. Cheers!
Dec
23
comment Primary Fermentation Plastic Bucket Lid
Yeah, I think what you're saying makes sense.
Oct
2
comment Off flavor/odor from cold break
Yeah, it was the exact same yeast because I only pitched once. I pitched before separating the main batch from the "PET batch".
Jul
12
comment How precisely can you read your refractometer
Buy one! You won't regret it! If I without mine for whatever reason, I would replace it before I went through another brew day.
Jun
13
comment Using Grolsch “Premium Lager” bottles for bottling
+1 for using Grolsch bottles all the time without problems. I've done that too, though not much anymore. No skunkiness if they're kept out of the light. But I wouldn't boil the gaskets.
May
17
comment Improving Your Brewing Significantly
I've always thought that grey layer on top of the grainbed was grain dust.
May
16
comment Measuring Cup for Batch Sparging?
I'd guess the measuring cup is for draining wort into for re-circulation.
Feb
20
comment Kettle lid with hole in it
I'm thinking about the fact that reduced evaporation will mean that my post-boil gravity will be much closer to my pre-boil gravity than it is now.
Sep
18
comment If/When to move to secondary fermentation
Actually, I don't any more. But I did when I wrote this. :-)