Boerderij_Kabouter

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Join Date:

12-21-2007

Last Activity:

06-19-2015 7:47 PM

Referrals: 2

Likes Given: 11

135 Likes on 110 Posts 

    ABOUT ME

  • Oconomowoc, Wisconsin
  • I started brewing in 2005 and rapidly changed to all grain. I heart science.
  • Brewing,woodworking,martial arts,camping
  • Patent Engineer
  • Justin
  • Electronica, independent artists (not necessarily "Indy")
  • Life Aquatic
  • How I started: Drank beer, loved beer, made beer
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Lacto Souring Temps on 06-02-2015 at 06:36 PM
    Temp discussion is in line with my practice (120). My addition is that I mash in a keg. That
    way, you can purge the head space with CO2 and avoid the negative affects of an oxygen rich
    environment. D...

  • Posted in thread: Kettle Sour/Sour Mash - How Much Uncrushed Grain? on 06-02-2015 at 06:21 PM
    I think it has a lot more to do with the propagating conditions than the initial pitch. I use a
    big handful of malt in my 5g mashes and get awesome results. My process is to mash in a keg,
    cool to 120...

  • Posted in thread: Oktoberfestbier (lager) from Brouwerij Boerderij Kabouter on 06-02-2015 at 06:09 PM
    Ha. I check in about as often as Edwort... if he's still around???This beer is still good
    though. I changed some things up last year and it was a mistake. It's probably still my best
    recipe.

  • Posted in thread: I am a Homebrewer [video] Release on 06-02-2015 at 05:57 PM
    Ha! Can't believe this is still alive. My favorite thing about this video is still all the
    spoofs that spun off. I still have sex with my beer.

  • Posted in thread: Oktoberfestbier (lager) from Brouwerij Boerderij Kabouter on 06-02-2015 at 05:41 PM
    The opportunity for rebrew is high...

  • Posted in thread: Different kind of buzz?? on 09-16-2013 at 11:42 AM
    i'd say i get a more openly, mentally active buzz from homebrew and a beer like aventinus
    (heady, strong, unfiltered).Again, if you consume twice the alcohol in the same volume of
    liquid, the effects ...

  • Posted in thread: Posca (Sour Wine) Experiment on 09-13-2013 at 07:46 PM
    I have made sour wine from Frontenac Gris hybrid wine grapes. I used natural yeast from the
    vineyard to ferment. It turned out rather well, but was not particularly balanced on its own. I
    made a spin ...

  • Posted in thread: Picnic taps in my keezer.. Where should I put them? on 08-28-2013 at 02:53 PM
    This will be my solution.

  • Posted in thread: Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! on 01-28-2013 at 03:13 PM
    I can't say that for the brown ale bottled a week before though, it was my first brew and had a
    sharp off flavor that hasn't mellowed out much.I have also noticed an improvement in my scotch
    ale from ...

  • Posted in thread: Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! on 01-26-2013 at 12:08 PM
    Actually, I believe 6 weeks is optimal. I usually wait 8 weeks, just to be sure I don't have
    green beer.

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