Gift Premium Subscription To BattleGoat

Join Date:


Last Activity:

07-28-2015 3:44 AM


35 years old

Likes Given: 6

18 Likes on 14 Posts 


  • 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


  • Posted in thread: Mexican Coke Bottles on 07-28-2015 at 03:44 AM
    I have a milk crate full of old Coke bottles, and I'm thinking about doing the exact same thing
    with a lacto ginger beer. Best of luck!That sounds awesome. Recipe please!

  • Posted in thread: Mexican Coke Bottles on 07-18-2015 at 03:24 PM
    Thanks for all the replies, looks like I'm good to go. But like I mentioned, there's no worry
    about lightstrike/skunking. This brew is literally ginger, brown sugar, yeast & water. Nothing
    to skunk. :...

  • Posted in thread: Mexican Coke Bottles on 07-18-2015 at 02:51 AM
    Fellow brewers!I have two cases of empty Mexican Coke bottles graciously donated to me by a
    friend. I also have two gallons of experimental ginger beer ready to be bottled up. As long as
    I'm not worri...

  • 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...

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