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10-30-2014 2:59 PM

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  • Portland Brewers Collective
  • Started homebrewing with my brother around the summer of 2009....I think. Did just a few brews over the next couple years. Early 2012 I started doing a lot more and am going strong.
  • Belgian Rhubarb Cider
  • Male
  • Married
  • Minneapolis
  • Minnesota


  • Posted in thread: Opinions required about hop mixture (Mosaic + Citra) on 10-30-2014 at 08:37 PM
    Deschutes' Fresh Squeezed uses mosaic and citra. Granted its an IPA, but that'll give you an
    idea of the aroma/flavor combination. Mango/Grapefruit

  • Posted in thread: Cider / Extract Hybrid on 10-30-2014 at 07:59 PM
    Looks like a pretty standard graff to me. Raspberries will be cool

  • Posted in thread: what's your turkey day beer? on 10-30-2014 at 07:57 PM
    Doing a Dark Mild this weekend. Gonna see if I can't convert some BMC drinking family with
    something sessionable and flavorful.

  • Posted in thread: Cider foamed into airlock, now what? on 10-24-2014 at 01:25 PM
    no good reason for cider makers, wine makers or mazers (those making mead) to add an airlock
    during primary fermentation.What? Keeping it sanitary and wild yeast or bacteria out sounds
    like a good eno...

  • Posted in thread: What's wrong with education today? on 10-22-2014 at 06:43 PM
    Somebody tell my how my Irish-Puerto Rican-Japanese daughter is going to do in school.There has
    to be a statistic for that.She's already doomed.

  • Posted in thread: What's wrong with education today? on 10-21-2014 at 03:36 PM
    Future weapons engineers for the military industrial complex

  • Posted in thread: Breweries/ Local brews to try in Seattle and Portland? on 10-15-2014 at 08:45 PM
    I lived in Portland for a few years. Tons of great places. Below are the top ones IMHO.Hopworks
    (all around solid beers, 7 grain stout is delicious)Commons (good farmhouse/belgian style

  • Posted in thread: Dry Hop Astringency on 10-14-2014 at 08:08 PM
    Yeah, I've often noticed a sort of astringency when I dry hop. Whether its 5 days or two weeks.
    It's almost like a furriness on the tongue. I don't like it and have backed away from dry
    hopping lately...

  • Posted in thread: Hops in a rye ipa on 10-10-2014 at 09:29 PM
    I like using Mt.Hood when I've messed around with rye beers. Its not a counter to the
    spiciness, but I think the spicy qualities of the hop go well with rye

  • Posted in thread: Over-carbonation after a month in the bottle on 10-09-2014 at 09:07 PM
    Maybe the introduction of simple sugar got the yeast excited again and got them to finish
    fermenting. Perhaps the yeast got tired a couple gravity points from terminal and the easily
    digested sugars g...