Gus_13

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Join Date:

06-25-2012

Last Activity:

12-01-2014 1:09 PM

Age:

28 years old

Birthday:

6/2/1986

Likes Given: 5

17 Likes on 16 Posts 

    ABOUT ME

  • Saison and Sour Beer lover and brewer of Belgian style ales predominantly.
  • Beer,golf,music and hanging out
  • Regional Sales Manager
  • Gus Addkison
  • DMB, Bluegrass, Folk, Rock, Country, Metal. All kinds.
  • None yet
  • DrewBrew08 started brewing and it interested me big time.
  • Saisons, Sour Ales, Belgian Trappist Styles
  • Male
  • Single
  • Brandon
  • MS

LATEST ACTIVITY

  • Posted in thread: 2 year old first sour. Attempt to save or dump? on 11-19-2014 at 03:14 PM
    I ran into this as well. I went all the way out to 26 months on one and nothing helped it. I
    added fruit, tried dregs and just couldn't get anything added to it. Actually, over time, from
    adding thing...

  • Posted in thread: WLP500 second stage starter: am I about to have a mess on my hands? on 11-18-2014 at 07:46 PM
    No this is awesome! Exactly what I was looking for. It seems as though I asked the right guy
    the right questions. Also sounds like I picked the right yeast for my dubbel. I am looking
    forward to see h...

  • Posted in thread: Expired yeast on 11-18-2014 at 07:42 PM
    FWIW my expired yeast finally woke up.Awesome! Glad to hear it!

  • Posted in thread: WLP500 second stage starter: am I about to have a mess on my hands? on 11-18-2014 at 05:08 PM
    What would you say are the biggest differences between 500 and 540? Flavor, aroma, or
    otherwise.For me it's a bit of mouthfeel (the 500 is slightly fuller and a little more "sticky"
    if you will), flav...

  • Posted in thread: All Spelt Saison on 11-18-2014 at 04:28 PM
    Ive never done 100% spelt, but Ive done 100% wheat malt a few times (grodziskie) and it works
    fine. You need rice hulls for wheat, (and spelt if it is dehusked.) And a good protien rest. I
    added yeast...

  • Posted in thread: ISO wyeast 3726 on 11-18-2014 at 04:18 PM
    I ended up getting 3 packs. I plan on doing one clean saison/farmhouse beer with it just to get
    the profile. It will actually be the first clean beer I've brewed in a while. I did one with
    the YB Wall...

  • Posted in thread: Expired yeast on 11-18-2014 at 04:08 PM
    I personally buy expired vials at a discounted rate from my LHBS all the time. I haven't had
    any problems yet. But my process for them is below.I started with a lower gravity wort about
    1.030 around 8...

  • Posted in thread: WLP500 second stage starter: am I about to have a mess on my hands? on 11-18-2014 at 04:02 PM
    It's a six gallon batch of a 1.066 dubbel. Based on the viability, Mr. Malty says I actually
    needed a 3.2 L starter. It seems like a lot, but I intend to harvest some of the yeast from the
    starter, so...

  • Posted in thread: WLP500 second stage starter: am I about to have a mess on my hands? on 11-18-2014 at 03:59 PM
    In my experience 500 doesn't blow off like crazy; 530 on the other hand... hoo buddy.I will
    second this haha. 530 will go apesheizer. My kitchen knows first hand.

  • Posted in thread: WLP500 second stage starter: am I about to have a mess on my hands? on 11-18-2014 at 03:54 PM
    That's a ton of WLP500! haha What size batch are you making?I get worried when I do a starter
    in my smaller 1000mL flask. Luckily I haven't had anything happen yet. *knocks on wood*

Following Stats
FORUM SIGNATURE
Drinking: Wallonian Farmhouse Ale - IIPA w/ Mosaic, Citra and Simcoe - All Brett Ale (Claus and Trois) Bottled/Conditioning: BDSA #3 - Farmhouse Saison with Brett Brux and JP Dregs Secondary: BDSA Rum Barrel Aged - Wild Ale - Sour Saison with Peaches - Year 1 Lambic - Berliner Weisse Primary: *Empty for now* On Deck: Saison Blanc - Oud Bruin - House Sour for Blending - Biere de Miel Untappd: Gus_13 Twitter: @aaddkison
1 COMMENTS
Posted: 
November 1, 2012  •  10:19 AM
Hey! I know you.... I think?
 
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