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02-21-2015 9:09 PM

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  • Evanston Wyoming
  • I started brewing with may dad over 45 years ago. Things were much different then. I remember the first time that we were able to get hopped extract....the whole world changed! Needless to say a small can of malt syrup and table sugar, using any yeast you could get didn't produce the same quality brew that we are able to brew and enjoy now. I brew mostly all grain but do have some old favorites that I continue to produce with extract. I am still learning and believe that is one of the greatest joys of brewing. All of my kids are gone from home now and brewing on their own. I make most of the beer that my dad, now in his mid 80's, drinks. He still provides me plenty of feedback on whatever I brew for him and we all have plenty to talk about when we get together.
  • I keep looking for the perfect German Lager
  • Northwestern style American Pale Ale
  • Northern German Alt
    British Ordinary Bitter
  • Kolsch
    Irish Red
    Nut Brown
  • C02
  • Male
  • Married


  • Posted in thread: Which Alt is which on 12-11-2013 at 03:36 PM
    I have seen the Mr. Malty comparison before and attempted to confirm with the author that the
    listing of he comparison is in fact confirming that it is the same malt. He has not responded
    to my reques...

  • Posted in thread: Which Alt is which on 12-10-2013 at 08:24 PM
    I've been part of this discussion in the past and to this date have never had a solid answer. I
    was told again today that WLP 036 and Wyeast 1007 are the "same yeast, from the same brewery in

  • Posted in thread: Anyone washing Lager yeast? on 03-13-2013 at 08:10 PM
    I've looked back as far a 2009 trying to find word of wisdom regarding the washing of Lager
    yeast. I have been able to find the same questions about the subject but no real answer or even
    anyone that ...

  • Posted in thread: Hop Utilization with a hop sock on 01-11-2013 at 05:06 PM
    There have been tons of threads on the use or avoiding the use of the hops bag. At one point a
    number of years ago I tried brewing an APA splitting the batch between use of the bag and no
    bag. I could...

  • Posted in thread: Lots of trub/dry hop. Reduce loss? on 01-11-2013 at 04:44 PM
    For this batch, cold crash for 48 hours then tie a nylon stocking to the output side of the
    racking cane when you transder to the bottling bucket, it will catch the hops for the most
    part. It may be a...

  • Posted in thread: Rauchbier - how have I gone this long without knowing about this stuff? on 01-11-2013 at 04:23 PM
    Do you make a smoked roggenbier? I had no clue they have a smoked version of the style.I use
    rye quite a bit in pales and saison, but made my first roggenbier this summer. But mine was
    pretty traditio...

  • Posted in thread: Perplexed about Pilsner on 01-11-2013 at 03:53 PM
    I'm using WLP036 which is my go to for all my Alts. I use it a lot and have always found that
    it enhances the malt profile. I am going to try letting a bottle get a little flat and see what
    that is li...

  • Posted in thread: Rauchbier - how have I gone this long without knowing about this stuff? on 01-09-2013 at 03:08 PM
    I too will admit to being a rouch fan. I like mine lacking of any in your face smoke flavor so
    always use rouch rather than peat smoked. Yours sounds great. I have never smoked my own malt
    but you hav...

  • Posted in thread: Perplexed about Pilsner on 01-08-2013 at 04:14 PM
    I've been using a lot of pilsner malt lately trying to learn more about how to use it best. I
    have noted that no matter how I treat the mash I seem to loose some of the malt flavor as I
    condition. Whe...

  • Posted in thread: Question reguarding starters on 01-08-2013 at 03:23 PM
    I would suggest that most folks are making single step starters about 800 to 1000 ml. the
    volume you are adding with commercial liquid yeast is not enough to worry about.