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Join Date:

07-20-2007

Last Activity:

02-11-2016 9:53 PM

Likes Given: 2

7 Likes on 3 Posts 

    ABOUT ME

  • Orson Scott Cards Ender series
  • Did my first brew in 1973, I had 2 friends Tall Dave and Auggiebrew who did a brew on National home brew day at Homewine supply in Dundee Mi. Auggie also known short Dave, talked me into brewing from a cooler. 12 years later its still the same. HWS brews big batches and sells the wort. So I do about 3 brews with them and 12 all-grain a year. I also make 150+ bottles of wine a year from whole grapes from california. All my wines are aged 2 years on oak and 1 year in the bottle. I do brew a nice scottish ale at 11%, Russian imperial, I have cloned Founders Breakfast Stout, and some nice english IPA(now with honey.
  • My English IPA with honey 4 batches
    1 batches my House Scottish Ale
    1 batch my Johnnie Walker REd Scottish ale(add med toast american oak soaked a month in Johnnie walker Red to secondary for 2+ months
    1 batch breakfast stout
    10 gal 2/3 syrah 1/3 petite syrah
    10 gal Sangivesse
    5 gal Cab
    5 gal 1/3chardonay1/3 Semilliom 1/3 saugvan blanc(Conomdron Clone)
  • English IPA with honey
    Russian imperial Stout(from Homewine supply)
    Sourdough Scottish Ale
    Coffee Stout
    40 gals wine
  • English IPA
    50 bottles wine
  • I bottle ferment.
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 02-11-2016 at 10:19 PM
    Last summer, I did a study of the effects of sugar on a recipe. I always do my playing with my
    allday ipa recipe. 13.5 lbs of maris otter and 2 lbs of cara pils.I boil in 2 kettles. LK is
    30qts and SK...

  • Posted in thread: Fireside Barleywine on 02-09-2016 at 09:38 PM
    I just bottled my parti-gyle of this recipe. It is 7% and I used no smoke malt but added
    toasted dark French oak for smoke. I like the flavor this is a great recipe. I used London ale
    yeast, next time...

  • Posted in thread: Fireside Barleywine on 02-02-2016 at 09:44 PM
    it's February, my second running is at 1.010 from 1.063 and I will bottle shortly. my first
    running at 1.113 is at1.038, I will let it sit until I need the carboy or august, than I will
    bottle for Dec...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 02-02-2016 at 06:47 PM
    My problem was not with this recipe but another. I'm atn1.038 from 1.113. I'm going to let it
    sit until I need the Car boy and then bottle, probably mid summer. Last summer I had one stuck
    at this lev...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-28-2016 at 01:57 AM
    My OG was 1.113. I'm stuck at 1.040appx. I'm trying to force it down to 1.020. I don't need
    more alcohol. So I am using a heating pad to activate the yeast. It is bubbling slowly. I have
    time on my si...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-26-2016 at 05:16 PM
    Thank you I was just measuring a brew and it was stuck at 1.043. I moved the Car boy to my sink
    area in the cave and measured the area where my CB was sitting. 58 degrees below where it
    should be. I w...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-19-2016 at 08:13 PM
    I used this recipe as a base for my Gentleman's Coffee Stout. As hinted at in my last in my
    last post, I added a 1/2 a cup of Starbucks Verona Coffee and a halve a pint dark toasted
    French Oak that wa...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-19-2016 at 06:50 PM
    doubled the recipe and made 9 gallons last June. APV10 percent. I am a cooler brewer. Since I'm
    cheap, I have 2 black canning kettles. a 30 quart and a 20 quart for boiling. Which means, I
    always am d...

  • Posted in thread: Fireside Barleywine on 12-29-2015 at 04:51 PM
    While this is my first fireside BW, Every year for the last 15 years I have made 2 5 gal Car
    boys of Russian imperial stout and Scottish Ale. I have NEVER had it not carbonate. However I
    make sure the...

  • Posted in thread: Fireside Barleywine on 12-22-2015 at 07:15 PM
    Finally got it done. Doubled recipe dropped the smoked malt(NA) used Wyeast recommendation for
    an English BW.London Ale 1028. I did a 30 Qt sparge and boil and a 20 Qt. sparge and boil. Did
    a 60 minut...

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