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  • Wauwatosa, WI
  • Mechanical Engineer
  • All grain brewer for 3 years. Basic brewing motto is to brew stuff I can't just go to the store and buy.
  • Probably something Belgian, sour, or interesting to me
  • Kriek pLambic (2/2009)
    Flanders Red w/ Jolly Pumpkin Dregs (12/2009)
    Flanders Pale w/ WY3763 (12/2009)
    pLambic (2/2010)
    100% BrettC Saison (2/2010)
  • Male
  • Married


  • Posted in thread: Updated water calculator on 03-18-2011 at 03:48 AM
    Awesome, thanks for posting. I'll check this out and see if I want to incorporate into my brew
    spreadsheet. My current spreadsheet version includes borrowed formulas from the EZ Water

  • Posted in thread: Saison Ete on 01-21-2011 at 10:50 PM
    I know I mentioned I did it on a batch, but be careful with cell counts if you start putting
    wort batches on top of yeast cakes. If the 2 batches have similar gravities, you're probably
    over-pitching ...

  • Posted in thread: Anyone done an all Brett beer? on 11-23-2010 at 05:02 AM
    I've done 2 batches with Brett as primary: a Brett L batch combined with a lactobacillus
    fermentation and a Brett C blonde. I've also used the dregs from the Brett C batch and pitched
    into secondary o...

  • Posted in thread: Brett L wyeast starter help! on 11-17-2010 at 11:50 PM
    Here's my yeast starter notes from an all Brett L beer I did a while back.Yeast Starter Notes:
    Brettanomyces Lambicus*Package smelled like tart cherry pie.1) 800ml of 1.047 wort, pitched
    yeast on 12/2...

  • Posted in thread: EZ Water Calculator 2.0 on 11-04-2010 at 02:19 PM
    It seems like you are making it harder than it needs to be though. 99.9% of commercial beers
    are brewed with the same water (in terms of ionic makeup) for all mash infusions and
    sparging.Yeah, I'm lik...

  • Posted in thread: EZ Water Calculator 2.0 on 11-04-2010 at 03:56 AM
    I like the spreadsheet, seems quite helpful. I'll probably dig into Kai's paper and look at how
    the experimental data was applied.Am I totally wrong but when targeting a particular element

  • Posted in thread: Lambic Style / Kriek on 09-29-2010 at 04:58 PM
    What do you think about pitching the US-05 and a tube of WLP-500 to get the belgian out of it
    on top of the lambic style? Citrusy with the sweetness of cherries? I have a very low grav wort
    that ended...

  • Posted in thread: Lambic Style / Kriek on 09-24-2010 at 09:05 PM
    Looks like I can no longer edit the OP as I had've been brewing a lot, but that's
    all the time I've had so finding time to write about brewing has been less possible. As I'm
    currently on ...

  • Posted in thread: Flanders Pale on 03-18-2010 at 07:20 PM
    Just a general THANKS for everyone's input. Great advice.

  • Posted in thread: Flanders Pale on 03-18-2010 at 07:20 PM
    I would do #2 and #4 (light on the #4 though). Also when you keg this you could pitch a second
    batch on the cake which will probably be a bit funkier and more sour to blend with the
    first.This is basi...

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