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01-27-2014 10:25 PM


  • Pasadena
  • Brewing,Quadcopter and microelectronics projects,Orchids,Pottery,Mountain Biking,Hiking/Climbing,Bread making
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  • Rob
  • There is a time and place for everything and its called first batch was brewed in Ann Arbor Michigan. All extract.rnrnIn those days it was just something I tried. I actually started fermenting years earlier as a sparkling wine maker, passed down for three generations. When I moved out to California in 2004, I had trouble finding unripe, acidic grapes so I picked brewing back up. I wanted to clone Chimay Grand Reserve and my brew pal wanted to replicate Murphy's in a can. We both finally nailed it, but in the process drank so much "almost there" batches we cant stand either anymore. A warning to all of you, but also a reassurance that your palate changes and you find yourself intrigued by increasingly complex and also subtle flavors and style that had never interested you in the past - from light pilsner (what I used to refer to as "piss beer" is actually quite refreshing) to funky wild blends.
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  • Posted in thread: Solera on 01-27-2014 at 10:25 PM
    ... I have rubber bungs in with airlocks and also am wondering if I should use an oak dowel.I
    made my dowel with this stopper. got a 1 inch oak dowel, cut out the top of this bung, sealed
    the bung t...

  • Posted in thread: Solera on 12-13-2013 at 12:59 AM
    I set one up kind of by accident. I was aging 3 glass carboys with lambic and brett strains and
    got busy and they ended up 4.5 yrs old. I did not notice a difference between the brett with
    the oak dow...

  • Posted in thread: Duvel Clone on 07-08-2009 at 08:01 AM
    Hmm, all I've ever heard / experienced is that basically all quality extract yields the exact
    same amount of fermentables per gallon, in about 44 OG points per pound in one gallon of water.
    I've never...

  • Posted in thread: "continuously" fermenting Brett beer? on 06-24-2009 at 07:55 AM
    I do something similar with carboys and my conical. I have different blends of Sacc and Brett
    strains that I use continuously. When I brew, I bottle, and pour the fresh beer on top of the
    old secondar...

  • Posted in thread: Wine soaked Oak on 06-24-2009 at 07:30 AM
    MY first thought is keep it clean and minimize the wine getting into your brew. My second
    thought is that you are not going to get much "oak" flavor from used chips...Good luck.

  • Posted in thread: Any commercial suggestions for a noob? on 06-24-2009 at 07:20 AM
    I recommend Orval. Its a trappist with wild Brettanomyces yeast. Basically a very bitter pale
    ale with incredible yeast flavor.Big fan of the Lindemans Cuvee Rene and glad to see it getting
    such good ...

  • Posted in thread: Help choosing first wort chiller. on 06-24-2009 at 07:05 AM
    I agree that a DIY 50 foot coil with messy bends is better than a pretty ready made 25 foot.
    The cooling capacity is significant. Its simple surface area for heat transfer.I have used both
    25 and 50 f...