VIEW MY

bd2xu

Gift Premium Subscription To bd2xu

Join Date:

07-26-2012

Last Activity:

04-17-2016 1:37 PM

48 Likes on 43 Posts 

    ABOUT ME

  • Recently (June 2012) got "back" into homebrewing, did one extract kit 12 years ago, two more about 6 years ago. Am full in now, based on the awesome results I've which are largely due to online resources like this forum. Have brewed 9 batches since June 2012, building my pipeline. 5 of these batches are at drinking age now, 4 are conditioning.
  • Homebrewing (duh),fly fishing,reef keeping,computing
  • Sales Engineer/Manager
  • Brian Whitman
  • Jam bands, Jazz fusion, Blues, Rock, Bluegrass
  • Star Wars series, LOTR series, Monty Python Holy Grail
  • The Office, many HBO series, some reality
  • Vanilla Bourbon Porter, Oatmeal Stout, More IPAs and Pale Ales.
  • nothing
  • Imperial Pale Ale, Pumpkin Spice Porter, Coffee Milk Stout, Belgian Trippel (La Fin Du Monde clone) Black IPA
  • Sweetwater IPA clone, Irish Red Ale
  • Male
  • Married
  • Atlanta
  • GA

LATEST ACTIVITY

  • Posted in thread: Mash tun insulation??? on 04-17-2016 at 04:58 AM
    Any pictures of final result?

  • Posted in thread: So who's brewing this weekend? on 03-01-2016 at 03:13 AM
    Just finished brewing an oaked mild. Inspired by Palmer's "Belladonna Took's Oaked Mild".
    Second time, first one was great. Just a few days on some French oak chips.

  • Posted in thread: A beer I'm considering souring on 11-01-2015 at 03:45 PM
    That's what I wanted to know thanks. It seems like wee heavy would be a good beer to add Brett
    too with all the residual sugar but not in the bottle, better do it in the secondary

  • Posted in thread: A beer I'm considering souring on 11-01-2015 at 12:47 AM
    Here's what I'm thinking now. I have plenty of Belgian 750's, corks and cages. Thinking of
    getting a brett culture and adding it to the 5 gallon batch while bottling. Beer is 1.076 OG
    and 1.021 now, W...

  • Posted in thread: A beer I'm considering souring on 10-31-2015 at 03:53 AM
    I have a wee heavy, 7.5%, been aging since January in a better bottle with some oak chips
    soaked in bourbon. Second time using the chips and little to no flavor from them, and no
    infections at all. I ...

  • Posted in thread: Brewing In A Cooler, Too Dang Hot in Az to Do Otherwise on 10-31-2015 at 03:29 AM
    Sounds good. What temp are fermenting at and what yeast?

  • Posted in thread: 5.2 stabilizer with a triple decoction mash? on 09-13-2015 at 06:20 PM
    No not yet, I bought some strips but they literally don't work at all, nothing makes them
    change color. I need to invest in a meter.

  • Posted in thread: 5.2 stabilizer with a triple decoction mash? on 09-13-2015 at 04:56 PM
    Well hit my numbers and then some, ended up at 1.054, targeting 1.050. Wort tastes awesome,
    going to be a great Helles I hope. I think Helles is becoming my favorite beer

  • Posted in thread: 5.2 stabilizer with a triple decoction mash? on 09-12-2015 at 05:21 PM
    Also I'm using metro Atlanta water and only adding Camden tablets. Our water profile is pretty
    good for brewing

  • Posted in thread: 5.2 stabilizer with a triple decoction mash? on 09-12-2015 at 05:19 PM
    All I can say about 5.2 stabilizer is that the only thing I changed in my process I was using
    that and my efficiency went up 8 to 10 points

FORUM SIGNATURE
On Deck: Czech Pils Primary: Tripel Secondary: On tap: Lefse Blonde, Palmer's Elevenses, Green Beer, Razzy Wheat Bottled: Wee Heavy, RIS - Bourbon/Oak aged, RIS - Port Wine/Oak aged
0 COMMENTS
POST A COMMENT