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07-29-2014 3:47 PM

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  • Started brewing in the early 80s. Became a devotee of Dave Line and Charlie Papazian but was not satisfied with the brews I was making.

    I eventually read just about every book available and moved entirely to all grain brewing. In the 90s I traveled to UC Davis to study with Michael Lewis.

    I also made a habit of bugging the owners and brewers at every brewery I found myself close to. I eventually managed to weedle recipes from Mark Stutrud (Summit in MN.) Marin in CA, John Maier at Rogue etc.

    I'm very interested in Belgian beers and have made an oath not to brew anything under 1060 from now on.
  • music,beer,martial arts
  • martial arts instructor
  • Gordon Muir
  • pop and rock, anything before 1972
  • Firefly
  • Recently I have been brewing Scotch Ales, Old Ales, Barley Wines and a whole whack of Belgians. My favorite recent brews are a Triple loosely based on Karmeliet, an Ommegang Abbey Dubbel clone and a clone of the Belgian Russian Imperial Stout, Hercule.

    All are coming along brilliantly.
  • My wife's favorite Porter is almost gone so I'm starting a run of beers based on my favorite Scottish Ale yeast. The Porter, based on Summit Porter, is first. Second will be a beer that is a very close clone of Rogue's Mogul Ale in its earliest malty, hoppy incarnation. Last will be a Barley Wine called Ozone Ale.
  • None, I always keg.
  • Ommegang Abbey Dubbel
    Karmeliet Triple
    Hercule Belgian Stout

    Wee Geordie's Scotch Ale
    Wee Georgie's Wee Heavy

    Summit Porter
    Hercule Belgian Stout
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  • Posted in thread: Karmeliet Clone on 07-18-2014 at 04:28 PM
    Hi Gordon,Are you still using the Ardennes yeast for this recipe? If so is this yeast WLP545
    (or similar to)?Cheers!That yeast has quite a different flavour profile. If you want to
    experience the diff...

  • Posted in thread: Karmeliet Clone on 07-18-2014 at 04:27 PM
    Anyone?To me the main tastes in this beer are floral and malt. I do consider this beer sweetish
    too, but balanced by the noble hops early addition. Wonderful all around. If you are detecting
    chalky dr...

  • Posted in thread: Karmeliet Clone on 07-18-2014 at 04:24 PM
    >I usually use Ardennes yeast with this but am trying Wyeast 1214 fermented at a high
    temperature. Gordon can you tell me a bit more about the fermentation profile for both yeasts ?
    I can control the ...

  • Posted in thread: Oaked Arrogant Bastard on 06-17-2014 at 03:34 PM
    If anybody stumbles upon this thread in the future, I highly recommend this recipe. Just kicked
    the keg, and it was one of my favorite recipes so far. Here are my tasting notes in case it
    helps anyone...

  • Posted in thread: La Chouffe on 04-26-2014 at 02:11 AM
    Made this one a couple months ago, I was hesitant just because the grain bill was super simple
    and I didnt think it would have much character but was I ever wrong. This is now one of my
    favorite recip...

  • Posted in thread: La Chouffe on 04-13-2014 at 06:26 PM
    I'm about to try this recipe... when i plug 16 lbs belgian pilsner and 1 lbs blonde belgian
    cani syrup (1.032) into beer smith I get 1.090... Even with just the malt I get 1.084 assuming
    about 70% eff...

  • Posted in thread: Karmeliet Clone on 12-19-2013 at 04:11 PM
    Hi, again :). I have a couple of questions more, amm as the wheat is malted in this recipe, are
    the oats malted as well?, are the oats flaked or in grain? and finally, is the clear white
    syrup the cor...

  • Posted in thread: Karmeliet Clone on 12-17-2013 at 12:27 AM
    So first post has the latest recipe, can you please confirm Gordon ? Thanks a lot. I tried this
    as my first recipe but I didn't get the OG (this was my first beer) so I am going to do it
    again since n...

  • Posted in thread: Karmeliet Clone on 12-16-2013 at 05:09 PM
    Hi, thanks for the quick reply. Amm well I would like to try with your original recipe but as
    far as I understood you made some tunings on your own recipe, so, if I make the original one
    with the suga...

  • Posted in thread: Karmeliet Clone on 12-15-2013 at 07:15 PM
    GordonT (or any one else)Hi I just finish to read all this discussion and I'm very excited to
    brew a batch of this Karmeliet clone but after all the tunings I'm a bit confused about what is
    the last (...

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“This is grain… which any fool can eat. But for which the Lord intended, a more divine means of consumption. Let us give praise to our maker, and glory to His bounty, by learning about….. beer.” – Friar Tuck