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05-18-2014 4:23 PM

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  • Photography,Home Brewing(duh),Outdoor activities
  • Wildlife and environmental sciences
  • None at the moment, no time for clubs with a new baby
  • I started with a Mr Beer brewing kit and made a very budweiser like beer as my first brew. I then wanted to make better beers so I slowly invested in better equipment and eventually moved to all grain. I ended up working in a couple breweries for a few years and while I didn't homebrew as much because I got free cases of beer I learned a lot about beer. More recently I have started brewing more frequently as a way to save money by buying bulk grain.
  • This weekend (8/25/13) India Red Ale with 100+ IBUs from wild collected hops (Cluster most likely)
  • empty :(
  • empty :(
  • Smoked and Oaked Brown, Maris Otter/Mt Hood Smash, Hard cider from 2012 apple harvest.
  • Male
  • Married
  • Portland
  • OR


  • Posted in thread: Calculating the specific gravity of a blend on 03-04-2014 at 08:40 PM
    So I am trying to make a starter for brewing Thursday but the yeast smack pack I got was about
    90 days old so the viability from the brewers friend calculator is only 37% or 37 billion
    cells. Using th...

  • Posted in thread: High ester yeast with low phenols? on 03-03-2014 at 05:17 AM
    Ok so it sounds like an English yeast may be the way to go. I used to use Nottingham pretty
    frequently but also kept the temps a little lower and it was usually pretty clean. So maybe I
    need to try a ...

  • Posted in thread: High ester yeast with low phenols? on 03-02-2014 at 07:08 PM
    Hi, I am looking for a yeast with lots of estery fruit character but I'm not really a fan of
    beers with lots of phenol spice like flavors. I'm thinking of making a white ipa like beer
    similar but not ...

  • Posted in thread: How do I make more yeast for my three beers? on 03-02-2014 at 06:23 PM
    Some good advice here already. If you want the simplest method possible without making any
    extra starters the yeast is probably still pretty healthy and active right after fermentation
    has completed i...

  • Posted in thread: Bourbon cherry stout on 09-23-2013 at 06:56 PM
    Yeah that is what I would do, it's not too late.

  • Posted in thread: How to keep stainless fermenters at 70F? on 09-18-2013 at 09:39 PM
    Keep in mind that fermentation produces heat so just insulating them with old sleeping bags
    might keep them at an appropriate temperature. Honestly 70F is a little warm, it may be fine
    but unless you ...

  • Posted in thread: 2013's How many gal of homebrew in 2013 on 09-18-2013 at 09:16 PM
    42660.5 + 10 gallons = 42670.5Brewed and am now drinking a 100ibu IRA using wild collected hops
    (most likely cluster) at a state park that used to be a hop farm. This rarely used hop that
    used to be a...

  • Posted in thread: Texas beers i need to try on 09-18-2013 at 03:32 PM
    Hi. I am heading to Austin, TX tomorrow for the weekend to go to a wedding. I was wondering if
    anyone could recommend some great Texas beers that are relatively easy to find in 22oz bottles
    that I sho...

  • Posted in thread: Bourbon cherry stout on 09-18-2013 at 05:29 AM
    Ok I have a question for you guys. I am fermenting a 8% stout and I'm putting toasted oak chips
    in a Masson jar with bourbon for two weeks. Can or should I add the cherries in the jar or
    fermenter? An...

  • Posted in thread: Old two-row pale, toss it or roast it? on 09-18-2013 at 05:20 AM
    Hi, I have a small bag with about 4-5 lbs of two-row pale malt that is about 2-3 years old. I
    wouldn't want to use it as is because last time I used old malt it tasted overly malty and
    homebrewey. How...