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08-02-2015 7:34 PM

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  • Currently brewing all-grain beers using a 5-gal mashtun with stainless steel braid and using a 6.5-gallon boil. I specialize in Koelsch, Pale Ales and their relatives, Witbiers, as well as Apfelwein-derivatives.

    I started out brewing with a Mr. Beer Kit, then moved on to extract with steeping grain kits, partial mash kits and ultimately custom partial mash and all-grain recipes. Austin Homebrew Supplies is my main supplier, although I have also had good luck with Midwest Supplies, Northern Brewer and Brewmasters Warehouse.
  • Male
  • Married


  • Posted in thread: flowers in brewing on 06-03-2015 at 08:25 PM
    Hibiscus is a pretty popular ingredient around these parts (Florida). It provides a refreshing

  • Posted in thread: Kettle Sour/Sour Mash - How Much Uncrushed Grain? on 06-03-2015 at 08:22 PM
    Many brewers have moved on from sour mashing to kettle souring/sour worting with isolated
    cultures instead of grain because of more predicable results. A kettle sour with Omega
    Lactobacillus Blend or ...

  • Posted in thread: Stout tank dissapointment on 06-03-2015 at 07:51 PM
    This sounds a lot like Chi Company to me. Saving a few bucks is not worth the chance of being
    stuck with a lemon. If I were a customer thusly cheated, I would file BBB and credit card
    chargebacks agai...

  • Posted in thread: Question for other Tower of Power users on 06-03-2015 at 12:52 PM
    I have been using the Tower of Power (module only) in propane-fired RIMS configuration for over
    a year now, and I love mine. I have not noticed any temperature deviations between the
    Brewmometer and t...

  • Posted in thread: Better Bottle shortage? on 05-24-2015 at 11:34 PM
    They had some sort of mechanical malfunction with their equipment and haven't produced any in
    several months now.

  • Posted in thread: Mojito-mead recipes? on 05-14-2015 at 01:44 PM
    We never did make this one.

  • Posted in thread: Question To Those Kegging Their Bucha on 05-13-2015 at 10:19 PM
    I pasteurize my kombucha before kegging so that I don't have that problem, and I don't have to
    worry about infecting my lines.

  • Posted in thread: Getting past the green beer phase...chilled or room temp? on 05-05-2015 at 11:31 PM
    How would you describe the green character? Is it yeast bite from suspended yeast or is it
    metabolites like acetaldehyde?

  • Posted in thread: Mash temp started 170 on 05-03-2015 at 04:47 PM
    You can always toss some amylase enzyme into the fermentor - any decent homebrew shop should
    have amylase in powder form (and some have liquid preparations as well). It will work at
    ambient temperatur...

  • Posted in thread: Typical IPA time in primary on 05-03-2015 at 04:41 PM
    I guess I make beer improperly because mine always taste best around 6-8 weeks from brew day. I
    bottle.Two months after brewing, the kettle hop character will have started to meld and fade a
    bit alrea...


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