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05-19-2012 9:03 PM

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  • Austin, TX
  • International Society of Arboriculture
  • Male
  • In a Relationship


  • Posted in thread: brewing at a different location than where the wort will ferment? on 01-27-2011 at 05:18 PM
    I have done this more than once with no apparent negative side effects. Pitch the yeast and
    seal it up as you normally would. Waiting to pitch the yeast is a very bad idea - you need to
    infect that wo...

  • Posted in thread: Troegs Nugget Nectar on 01-27-2011 at 05:10 PM
    Nugget Nectar is super delicious. I don't know much else about Troegs, though

  • Posted in thread: Upcoming deals at Kegconnection? on 07-17-2010 at 05:06 PM
    I might have to start saving my pennies and get the whole kit seen here: much would I save if
    I pieced it together myself?

  • Posted in thread: Saison Bātard on 04-23-2010 at 01:41 AM
    I made this last summer and it was a huge hit with everyone. Now that I am in Austin, TX I need
    to adapt my styles to the seasons. I plan on making this on Saturday, then something else with
    a yeast s...

  • Posted in thread: most amusing thread yet on 03-25-2010 at 08:31 PM
    Homebrew definitely gives me serious hot wet farts and after 16 months my body has not
    'adapted' or whatever.

  • Posted in thread: must you strain wort into primary on 02-24-2010 at 08:36 PM
    I doubt anyone strains their wort from the kettle into the primary explicitly to aerate it. The
    idea is to keep the trub from entering the primary. Clearer wort going in means even clearer
    beer coming...

  • Posted in thread: Dry hopping side effect or early timing? on 02-24-2010 at 08:23 PM
    I'll check the gravity today, I just hope I'm not down to 1.005 or something. That wouldn't
    taste right for an IPA.1.005 would probably indicate an infection. But your beer isn't
    infected. It appears...

  • Posted in thread: 55 lbs doesn't go very far ..... on 02-24-2010 at 08:09 PM
    I get between 4 and 5 five gallon batches from a 55# bag of grain. My beers are almost always
    at least 1.060. My local homebrew club buys grain in bulk from Mid Country Malts near Chicago
    1,000 or 2,0...

  • Posted in thread: Fermenting in an aquarium salt bucket. on 02-22-2010 at 04:37 PM
    I have never done wine or grape skins, but people put leaf hops in a muslin bag and squeeze it
    through a carboy neck all the time in order to dry-hop certain beers. 2 litres of grape skins
    sounds like...

  • Posted in thread: Clubs in Austin? on 02-05-2010 at 03:29 PM
    Well I gone and done it. I got my dream job in Austin and am moving in a month or whatever. Now
    I need to know, what clubs are out there in Austin? I have been brewing pretty decent brews for
    about 14...

'Allow 6-8 weeks for delivery' Thinking about: California Common, Fat Squirrel Clone Fermenting: Greenbelt Pale Ale Conditioning: Aging: Strong Scotch Ale, Robust Porter Drinking: Saison