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Join Date:

06-28-2011

Last Activity:

07-04-2015 8:52 PM

Age:

33 years old

Likes Given: 5

9 Likes on 7 Posts 

    ABOUT ME

  • Student baker & fermentation enthusiast. If it can sour, pickle, or turn to booze, I'm into it. I live with my wife and my father outside of Baltimore, MD and am just now really trying to learn more about beer than "that tastes good" or "jesus, that's terrible!" I mourn the loss of Natty Boh to the BMC machine.
  • Baking,reading,watching horror movies,pwning n00bs on the internets...
  • Student (unemployed due to disability)
  • Jay
  • There is so much I listen to that even attempting to list my favorite things would be a waste of time. In general - Industrial, Country Doom, Metal, etc.
  • Trouser Mudd Sweet Wheat Stout
  • Male
  • Married
  • Columbia
  • MD

LATEST ACTIVITY

  • Posted in thread: Welch's Grape Juice Wine on 07-03-2015 at 06:35 PM
    EDIT: Posting before thinking. Sorry 'bout that.

  • Posted in thread: Caramel Ginger Beer on 07-03-2015 at 04:20 PM
    Worked up a 2-gallon batch of this last night. My version of the recipe looks like this:1.5 lbs
    ginger, chopped w/skin on.1 lb 6 oz brown sugar (too lazy to caramelize it)2 lemons,
    juicedS-04I steeped...

  • Posted in thread: Requiem Raspberry on 07-01-2015 at 02:54 AM
    anyone done any oak aging on this? wondering how to go about it. oak first then raspberries?I
    would actually reverse that - raspberries *then* oak. The raspberry is so, so strong in this
    recipe, that ...

  • Posted in thread: Never dump your beer!!! Patience IS a virtue!!! Time heals all things, even beer! on 06-17-2015 at 11:25 PM
    Cheapo - sounds like you should write it into the recipe for future batches. Call it "Bottle
    Cap Blonde". :D

  • Posted in thread: Requiem Raspberry on 06-15-2015 at 03:31 AM
    question on the yeast. the original post is saying to ferment at 73 using nottingham. but the
    danstar website says the high side should be 70 for the yeast. is this yeast more forgivable
    then others? ...

  • Posted in thread: Drunken Emu's Mississippi River Water (Hard Tea) on 05-28-2015 at 09:30 PM
    Question, for whoever's still reading this thread: I now have 8 bombers full of this stuff, and
    it tastes pretty meh. I used 5 oz of thawed store-brand lemonade concentrate to back sweeten
    (added it t...

  • Posted in thread: Drunken Emu's Mississippi River Water (Hard Tea) on 05-27-2015 at 09:15 PM
    Daaaaamnit. Finally got around to bottling my 2-gallon batch that I was supposed to bottle up
    back on St. Pat's. (just got busy & forgot it)Got a little more than halfway through the batch,
    when the b...

  • Posted in thread: Welch's Grape Juice Wine on 04-21-2015 at 02:05 AM
    Started a gallon batch of this yesterday afternoon with a new-to-brewing friend. Never done
    wine before but this is a great, simple first step. Pitched at 5pm w/EC-118, and we had
    fermentation by midn...

  • Posted in thread: Lawyers (or anyone knowledgeable): Legal question concerning LHBS! on 04-18-2015 at 06:37 PM
    This thread is perhaps the nuttiest thing I've read today. I'm all for principle but IMHO, I've
    got better things to do than contemplate legal action over an attempted $40 screw-job by some
    grain-pedd...

  • Posted in thread: Drunken Emu's Mississippi River Water (Hard Tea) on 03-10-2015 at 05:16 AM
    Yeah - although the OP originally formulated the recipe without, campden+sorbate have since
    been recommended to stabilize it, so I'm giving it a go. I might brew up another batch in a few
    days and for...

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I like my beer like I like my women: Rich, intoxicating, and slightly bitter.
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