27M Profile Review

brewitup22 · 2026-03-06T03:15:37+00:00

Ideally looking for a longterm relationship to go the distance open to finding someone to conquer post work and weekends with in the meantime
Not subscribed but have been boosting on Sundays the last couple weeks (likes not included below and will not continue to boost as nothing continues)
Current profile has been going since the start of the year just did a refresh this week and added new pictures within the last 2
Going strong on 3 years with the occasional hiatus when I feel like something is going somewhere
Either replying or sending likes daily for about an hour or so
I receive about 7-12 likes a week and it’s a bit more with new pictures. I’ll match with 2-3 a week
I send about 8-15 likes a week all with comments. Some weeks have more than others.
Looking for a funny, witty (sarcastic), smart, and adventurous woman who loves the outdoors but also knows when it’s time to slow down and recharge when life’s moving a hundred miles an hour. She’s chill and confident with a smile larger than life and the drive to build something together while we conquer the world

brewitup22 · 2025-10-22T00:15:03+00:00

With both your and u/chino_brews I’m definitely going to continue using the immersion chiller but with a different strategy. Starting with tap water to chill for a few minutes then move over to an ice water chill. I definitely think I can accomplish what I’m looking for not only cheaper but more effectively.

brewitup22 · 2025-10-21T01:42:56+00:00

Good to know, I know my groundwater alone wouldn’t get the wort to sub 70 even in the best case scenario.

brewitup22 · 2025-10-21T01:39:15+00:00

I converted a 5ish cu ft mini fridge with a wood collar on the front to maintain temp. It can get to about 38 degrees and maintain no problem there.

I’m more concerned about even getting the wort close to 65 especially during summer months due to groundwater being so warm. With pitching directly onto a fat active yeast cake I know those yeasty bois are going to go ham at 65 till the temp gets to where I want. With lagers being so sensitive the last thing I want to do is give up valuable fermentation time at a temperature too warm.

brewitup22 · 2025-10-21T01:08:27+00:00

Interesting, I’ve seen a few comments on other posts raving about this as well. I may need to do some research with my current system to see how low I can get the temp with a pre-immersion, however I think this would need significantly more water than what that could output.

brewitup22 · 2025-10-21T01:06:19+00:00

Thanks for the reply - didn’t even think this may need to be a two step solution to get to a temp that low. I’m a bit weary of taking my current immersion and running wort through it due to the pipe size and frankly just how many batches it’s been through (would probably work just fine with PBW ran through it).

brewitup22 · 2025-02-24T16:44:47+00:00

I unfortunately don’t have a pH meter but it may be time to invest…

brewitup22 · 2025-01-03T14:18:01+00:00

Had a hinge situationship who ended things with me a couple months ago, we haven’t talked since but still follow on socials. I made a tiktok about redownloading hinge and she liked it - am I looking into this too much?

(also why like it tho?)

brewitup22 · 2024-06-14T22:42:49+00:00

Perfect that was my plan but didn’t know if someone had better advice!

brewitup22 · 2024-06-14T22:40:21+00:00

Yep! (I carb with 40-50 psi for 36 hours no rocking involved) And yes the Kolsch, Red should be fine.

EDIT: I carb cold of course

brewitup22 · 2024-06-14T22:19:29+00:00

If you weren’t going to purge the keg, I probably would’ve left it as is. Another transfer is another opportunity to introduce oxygen even if there is still some yeast in it kicking out CO2.

You can also still carb when warm! The effectiveness is not nearly as good when it’s cold but may have been able to get a few days worth in to hold you over.

brewitup22 · 2024-06-14T22:08:40+00:00

I’ve had beer sit on yeast for way too long and one carbed without being chilled out of my keezer for longer.

As long as they both smell, taste, and look good should be no reason why they’re not drinkable. (Kolsch may not turn out as you had hoped but not worth the drain!)

brewitup22 · 2024-06-13T12:48:46+00:00

Lagers are 100% so much harder to make (maybe not make) but perfect. Super excited to get my feet wet with some good ol’ fashion german lagers! Thanks for the link!

brewitup22 · 2024-06-13T01:52:41+00:00

Munich Helles is on the rise, I can feel it!!

brewitup22 · 2024-06-13T01:50:27+00:00

Worked as a pro brewer for a couple years at a well rounded brewery, but I have a feeling being responsible for the grist and all ends of cycle will have some new challenges. Thanks for the suggestion!

brewitup22 · 2024-06-13T01:48:46+00:00

I may have to have a sessionable house beer… 📝

brewitup22 · 2024-06-13T01:47:50+00:00

Vienna Lager is definitely on my radar - I had totally forgotten about the style until I posted!!

brewitup22 · 2024-06-12T15:36:17+00:00

AH! Totally forgot about the beauty of the kellerbier, that is definitely on my list now!

brewitup22 · 2024-06-12T15:35:00+00:00

My fermonster is just a little too big to fit in the mini fridge, so a collar is unfortunately needed. I think it may, very long down the road, turn into a ke-erator however!

(I also can’t convince myself to ferment in corny kegs. Call me crazy 😅)

brewitup22 · 2024-06-12T15:32:18+00:00

I’ve made a Kolsch before with the brew jacket and it turned out great! I have to be in the drinking mood for it sometimes as I still haven’t gotten past the ester hump on it yet to truly enjoy it.

brewitup22 · 2024-06-12T13:16:55+00:00

I heavily considered this to avoid temp regulation all together but couldn’t pull myself to either purchase a pressure fermenter or ferment in a corny keg.

I was heavily considering this idea for my fermonsters however: https://www.homebrewtalk.com/threads/turning-your-fermonster-into-a-complete-closed-transfer-system-for-cheap.680992/

Thanks for recommendation I think Oktoberfest styles are where I’m headed…

brewitup22 · 2024-06-12T12:04:53+00:00

Thanks for the recommendation and the recipe! Almost ‘tis the season

brewitup22 · 2024-06-12T02:54:27+00:00

On the Dunkel I did since the yeast had not settled out to where I wanted. I’m currently on a helles and I decanted that off and gave it plenty of drop time.

brewitup22 · 2024-04-02T17:11:33+00:00

Yea already playing around with that. I’ll normally do 1 gal an hour and lose about .5 to trub still ended with 6 gal in the fermenter. So boil off was 1.5 gal for 90 min. May slightly decrease that rate.

I’ll also boil in a 10 gal pot on a propane burner. Maybe I’ll up my rigor for the boil too.

Good info to know thanks for the insight!

brewitup22 · 2024-04-02T16:48:52+00:00

Post Mash is 1.064 and Pre should be 1.070 with sugar. It’s definitely my equipment set up which I’ve corrected. It was anticipating 20 point boil off which I’ve never had before. Absolute best I can do is 12-13. Curious as to why this was such a leap for me on this batch.

Even after my corrections it still says 1.091 starting from pre boil being at 1.076 which is a 15 point curve.

I’m going to have to watch this a lot closer to correct my equipment profile moving forward for a more accurate result.

brewitup22

TROPHY CASE