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04-29-2014 1:32 AM


  • Vancouver WA
  • I'm a financial analyst by trade and have been homebrewing for 2 years now. While still somewhat of a rookie, I've come a long way in my short time through the help of experienced friends, collaboration with fellow enthusiasts and the internet of course!
    I hope to meet other enthusiasts through this site from coast to coast. I have a lot to share and a lot to learn and I look forward to doing both!
  • Homebrewing,of course!
  • Financial Analyst
  • Rob Brown
  • Rock (a lot from the 90s), Irish Folk, Some Classic Country, Big Band and Jump Blues
  • The Big Lebowski
  • Seinfeld will always rein supreme.
    Also love 30 Rock and The Office.
  • I remain unaffilated at this point
  • I've always flirted with the idea of homebrewing since a friend turned me on to the possibility when I was in the Marine Corps. Neither of us ever found the time or money to get started, but we always talked about the beers we would brew and what we would name them. It wasn't until a couple of years ago that my father-in-law was clearing out his basement and asked if I would like to take "all this old brewing equipment" off his hands. It was almost enough to get started, so I decided to run with it. I went to our local homebrew store, told them what I recently inherited and asked what else I would need. A few weeks later, I was boiling up my first batch of American Pale Ale. I was fortunate enough to not have spoiled it. It came out quite drinkable, which boosted my confidence. I moved over to all-grain after about 4 batches of extract and have been all-grain brewing since.

    I look forward to conversing and learning from all of you!
  • I've stuck with ales thus far, but was recently given another refrigerator, so now I have a third for lagering! I've brewed pales, IPAs and DIPAs quite a bit. I've brewed several batches of American Wheats, Ambers, Imperial Reds, Porters, Stouts, fruit beers and even a Belgian Dubbel. My next move is into old ales, barley wines and imperial stouts. I look forward to the challenge of the higher gravity beers.
  • Big Black Eye Cascadian Dark
  • Bourbon Barrel Imperial Stout
  • Spotty Vision Barleywine
  • Double Dueling Double IPA
    Condemnation Stout
    Impaler Imperial Red
  • Male
  • Married


  • Posted in thread: Anyone ever had an unexpected infection? on 05-06-2010 at 12:14 PM
    Oh sure. I had a beer that had this really astringent funkiness to it that was not intended at
    all. It was so horrible I had to dump the whole batch. I ended up finding a bottle of it in the
    corner of...

  • Posted in thread: Hop Flavor + Dry Hopping = what? on 05-01-2010 at 02:44 PM
    Agree with the last two replies...with that said, if you really like that hop punch in the face
    when you drink a quality IPA, you're definitely going to want to be a lot more aggressive than
    a single ...

  • Posted in thread: How much beer do you drink in a week? on 05-01-2010 at 02:01 PM
    I was doing about 2 pints a night, but like other commenters, I also would like to keep the
    girth down and prevent myself from becoming a lookalike of Jaba the Hut. I limit myself to 12oz
    a night duri...

  • Posted in thread: Anyone in okinawa on 05-01-2010 at 01:58 PM
    Nice...I'm not in Okinawa, but I remember Camp Schwab and the NTA very well. I'm sure it's
    challenging to get supplies over there, eh?

  • Posted in thread: Too soon to bottle? on 05-01-2010 at 01:56 PM
    The best way to know for sure is to take a gravity reading. If you're at your target FG, then
    you're ready to bottle!

  • Posted in thread: Ordinary Bitter and Clarity (Or Lack Thereof) on 05-01-2010 at 01:54 PM
    The Irish Moss does make a difference wrt proteins. If you didn't add it, they'll stay in
    suspension for awhile. Just keep in mind that in most cases, time clears all beers.

  • Posted in thread: American Amber .... too much crystal? on 05-01-2010 at 01:51 PM
    The crystal is 13% of your total weight of grains. It depends on what you like, but I think
    it's a little much. I made a beer once where I went overboard on the crystal. It was still
    drinkable, but it...

  • Posted in thread: Hops in the ground! on 05-01-2010 at 01:47 PM
    Good deal! The next year will be even better once the roots are established. My cascades are
    already breaking the 6ft mark.

  • Posted in thread: My Best IPA on 04-12-2010 at 12:22 PM
    Nice color!

  • Posted in thread: did I mess up? on 04-10-2010 at 03:46 PM
    What fermentation temp were you shooting for? 65 isn't too bad for ale fermentation. First
    thing is to take a gravity reading to see how far off you are. It could be that you had a quick

Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer. -Dave Barry-