batfishdog37

Gift Premium Subscription To batfishdog37

Join Date:

12-05-2008

Last Activity:

04-09-2014 12:49 AM

1 Likes on 1 Posts 

    ABOUT ME

  • Music/jammin,brewing,cooking,cars
  • Kegging, Bottling, Cleaning-Rush River Brewing Co.
  • Ryan
  • Progressive, Jazz, Blues, Acoustic singer/songwriter, Metal, Electronic.....the list goes on.
  • Snatch, Big Lebowski
  • Top Gear, Red Dwarf, Fawlty Towers, The Office
  • Omnivore's Dilemma, Fermenting Revolution, The Secret History of the World,
  • Just thought it might be cool to make my own beer one day, so I did. Brewed extract for a while then moved on to all-grain. Working at Rush River Brewing Co. River Falls WI.
  • ???
  • Barleywine
  • Apfelwein
  • ESB, ESB v2, Brown Ale, Chocolate Alt, APA, Octoberfest Ale, Coffee Stout, Saison, Brown Larry Bird (Belgian Dubbel), Hop Harvest ESB
  • Male
  • Single
  • Menomonie, Wisconsin
  • Wisconsin!!

LATEST ACTIVITY

  • Posted in thread: Organic Yeast on 03-07-2014 at 01:11 AM
    Thanks all. Someone asked me if I could make an ALL organic beer. Most breweries without killer
    labs get by using regular yeast with organic malt and hops. There is an exemption where they
    don't need ...

  • Posted in thread: Organic Yeast on 03-06-2014 at 03:04 PM
    Organic yeast is fed and grown on organic substrates and food sources. For the most part it
    doesn't seem to exist except in the labs of big breweries.

  • Posted in thread: Organic Yeast on 03-06-2014 at 01:52 PM
    Anyone know of any organic brewer's yeast out in the universe? I'm looking to make an entirely
    organic beer and am trying to find an organic yeast. Wyeast, White Labs ect don't make any they
    tell me. ...

  • Posted in thread: Organic Smoked? on 09-10-2013 at 02:46 PM
    Greetings!Does anyone know of any organic smoked malts? I've been searching high and low. It
    doesn't need to be a beer malt. I found smoked bread flour from the U.K. but obviously
    pre-ground flour won...

  • Posted in thread: Off Flavor...very strange one on 02-13-2013 at 12:15 AM
    My mash temps change depending on the beer. Saison mashes are usually low (150 ish), scotch ale
    usually higher (156-7) as examples. I do oxygenate with an O2 stone and oxygen cylinder. I have
    tasted t...

  • Posted in thread: Off Flavor...very strange one on 01-30-2013 at 08:06 PM
    Thank you all for the "shots in the dark" it's appreciated! :mug: I use the rubber stoppers
    form homebrew shops that are appropriate for my carboy neck size. I use alcohol in the airlock
    unless it's a...

  • Posted in thread: Off Flavor...very strange one on 01-27-2013 at 01:34 AM
    I fermented all the batches in glass carboys that I made sure were very clean and had no
    residual cleaner or sani in them and there wasn't an issue that I could see with krausen
    falling into the beer ...

  • Posted in thread: Off Flavor...very strange one on 01-26-2013 at 06:45 PM
    Greetings,Hopefully this is the correct place to post this question...I have had a reoccurring
    aroma/flavor come through in a few beers that can only be described as rubber (not band-aid)
    and chemical...

  • Posted in thread: A-Acid dissociation? on 05-09-2011 at 11:21 PM
    Greetings,Does anyone have an idea if hop alpha acids dissociate hydrogen ions into the wort
    during boiling/isomerisation, in a similar way to the way other acids like hydrochloric acid
    does in a solu...

  • Posted in thread: adding diffrent yesat to stuck fermentation on 07-14-2010 at 06:00 PM
    Is this all grain or partial mash? If AG, what was the process, mash temp, anywhere during the
    process that something went wrong? Was the yeast old, use a starter, ect?

Following Stats
0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS