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02-15-2017 4:25 PM


32 years old

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  • Nashville, TN
  • Landscape Architect
  • Austin
  • Bicycle Brew Club
  • Hibiscus Saison, rnTart Of Darkness Clone, rnBoxer's Comeback
  • Trippel IPA
  • Flower Farmhouse Wine/Saison, rnHybrid Saison,rnCider,rnDark Farmhouse
  • Male
  • Single


  • Posted in thread: Boutique Yeast? Anyone heard of them, or how to contact them? on 07-11-2015 at 03:02 PM
    I used some of his brett saison mix back in the March. Still aging, but turning out to be an
    excellent beer. It's the same guy that runs Black Project Brewing. I see his posts on MTF and
    he seems to b...

  • Posted in thread: Blending Wine and Sour Beer on 07-10-2015 at 02:37 PM
    I have one going that is a sour brown that I added some cabernet must to. It's about six months
    old and I'm still a little unsure of it. I'll hang on to it and see. It's around 12% ABV and
    the pH has ...

  • Posted in thread: Anyone used RVA-263 (Fantome strain) yeast yet? on 07-09-2015 at 09:07 PM
    If memory serves me, the Wyeast Biere de Garde strain is supposed to be the primary Fantome
    strain too. Who knows what else goes in the beer, but it's definitely not a single species in
    there when it'...

  • Posted in thread: Anyone fermenting sours in corny kegs? on 07-09-2015 at 05:49 PM
    I secondary/bulk age all my sours in corny kegs. Just easier for me. I like the amount of space
    they take up. I like that I can take samples without having to open up the vessel and allow
    oxygen in. J...

  • Posted in thread: Non-Sacch organisms and Killer Wine Yeast on 02-10-2015 at 11:47 AM
    Some more attenuation would be good because it's still a little too sweet for my tastes. If I
    can get it down a between 1.010-1.005, I'll be happy. It's not that it was a bad beer before,
    but rather i...

  • Posted in thread: Non-Sacch organisms and Killer Wine Yeast on 02-09-2015 at 05:19 PM
    Thanks. I wasn't planning on it being done any time soon, but I always like to have a
    contingency plan. I figured with the simple sugars from the grapes it would be droping a little
    quicker, but you'r...

  • Posted in thread: Non-Sacch organisms and Killer Wine Yeast on 02-08-2015 at 06:20 PM
    Last year I brewed a darker biere de garde that was fermented with WLP670 and Crooked Stave Hop
    Savant dregs. Long story short, it never really developed to my liking. Not bad, but not
    something I wan...

  • Posted in thread: Yeast Bay--offering some Brett blends on 01-13-2015 at 12:59 PM
    the smell was akin to bad vegetablesThis is pretty much spot-on for the way mine smells. It
    was an experiment, so I'm not real bummed if it doesn't work out, but ti would have been nice
    to get two ba...

  • Posted in thread: Yeast Bay--offering some Brett blends on 01-12-2015 at 09:48 PM
    I did a no-boil beer the other day from my second runnings. I ended up with a wort that was
    around 1.031. I pitched a vial of Melange on Saturday. It's been at 69 since then. I just
    checked up on it a...

  • Posted in thread: Barrel aging question on 11-14-2014 at 02:47 AM
    The first one came out interesting. It was an experiment, so I had no idea what to expect. I
    drank it all, but not sure if it was my thing. The second stout was great. I just bottled the
    sour stout a ...