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02-08-2013 9:49 PM


  • Biology Student
  • All-grain brewer. If it's carbonated and got barley in it, I'm probably trying to brew it.
  • Big Balls Chip IPA

    Cassi's Whit
  • BL Blonde Ale
    BL Saison
    Willamette Sparkling Apple Wine
    Partners In Crime IPA
    Klusster Hefeweizen
    Abby's Raspbierry Beer
    Blood Sweat and Tears Ainslweizen
  • Male
  • Single
  • Eugene, OR
  • Eugene, Oregon


  • Posted in thread: Deschutes recipes on 05-05-2011 at 02:58 AM
    I find it hard to believe that Mirror Pond is brewed with ONLY cascade hops...

  • Posted in thread: carbonating cider on 10-20-2010 at 10:19 PM
    No. If you cork a wine bottle the CO2 will still get released. Also, I feel like you'd lose a
    lot of carbonation in the transferring process. Carbonating ciders in fancy bottles that pop
    like champagn...

  • Posted in thread: IPA recipe on 10-20-2010 at 10:16 PM
    If the N hop is Newport, it sounds fine. Seems like It should be about 60 IBU, maybe a little
    on the less bitter side of the spectrum as far as IPAs go. I might add 1 more oz of cascade for
    20 minutes...

  • Posted in thread: First fruit beer- re-pitch yeast? on 10-18-2010 at 04:28 PM
    I did take my OG gravity before I pitched my yeast- It was about 1.052 at 73 degrees- so I
    guess ultimately that makes the gravity closer to 1.055. Still making the beer pretty low ABV-
    considering ha...

  • Posted in thread: First fruit beer- re-pitch yeast? on 10-18-2010 at 08:19 AM
    About 9 days ago I brewed my first to-be fruit beer. The beer is a raspberry porter that I had
    made to start with a gravity of 1.050 and end at about 1.010. The beer had a vigorous ferment
    for about t...

  • Posted in thread: My first brew progress on 06-20-2010 at 01:36 AM
    No problems there!

  • Posted in thread: beer gets sweeter and sweeter in bottles on 06-09-2010 at 08:11 AM
    Hefeweizens lose their bittnerness as they get older- this is why people often say drink them
    when they are young. A fresh hef will have have a lot sharper flavors than an older one. This
    may be what ...

  • Posted in thread: amount of priming sugar on 06-08-2010 at 07:41 AM
    NEVER WEIGH OUT SUGAR IN CUPS. How dense you pack the measuring cup can alter how much sugar
    you are actually putting in and if you undershoot you'll have flatish beer. Use a scale- 4 oz
    per 5 gal of ...

  • Posted in thread: Fermentation Question on 06-08-2010 at 07:38 AM
    Haha, moldlike. If it were mold it would not grow in minutes. Definitely krausen. Let it
    ferment until the foam on top of the beer goes away- then secondary OR bottle/keg that thing!

  • Posted in thread: Brew now for great tasting winter brew. on 06-08-2010 at 07:31 AM
    Working on my pumpkin ale recipe...

Primary: Cassi's Whit Primary: Big Balls Chip IPA Bottled (48 x 12oz): Abby's Raspbeirry Porter Bottled (48 x 12oz): Partners In Crime IPA Bottled (24 x 22oz): Klusster Hefeweizen Bottled (24 x 22oz): BL Blonde Ale Bottled (24 x 22 oz): Willamette Sparkling Apple Wine Kegged (5 gal): Nada