1,527 reputation
615
bio website user.dccnet.com/jroe
location Gibsons, Canada
age 48
visits member for 3 years, 5 months
seen 6 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


1d
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. :-)
Jan
23
comment Cold and Hot Break
Keep an eye/ear on the current Basic Brewing Radio / BYO collaborative experiment on trub. Listen to the Jan. 5 2012 podcast here: basicbrewing.com/index.php?page=radio
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.
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
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! :-)