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07-20-2016 5:38 PM


45 years old

Likes Given: 21

18 Likes on 15 Posts 


  • Beer,Cooking,Coffee Roasting,Books,Blu-Rays,& Basketball
  • Financial Advisor
  • Madison Homebrewer and Tasters Guild
  • ?
  • Kottbusser; Gose; Golden Sour; DIPA (Citra, Simcoe, Amarillo w/ Citra/Mosaic Dry-hop)
  • RIS aging on Port-soaked Oak spiral
  • Keg 1:Belgian Golden Strong; Keg 2: Golden SAM IPA; Keg 3: Empty; Keg 4: Empty
  • Male
  • Married
  • Middleton
  • Wisconsin


  • Posted in thread: Kottbusser - A style deserving of revival! on 01-08-2016 at 07:58 PM
    Could very well be. Really hard for any of us to know or not be influenced, lacking a true
    historical sample. My guide at this point is making something I enjoy drinking. The master
    judge had an comme...

  • Posted in thread: Kottbusser - A style deserving of revival! on 01-08-2016 at 06:22 PM
    You could be correct, but I provided a fairly detailed description along with the traditional
    components of the style (Lower IBUs, pils/oat/wheat with honey+molasses and Kolsch yeast).
    Looking at my s...

  • Posted in thread: Kottbusser - A style deserving of revival! on 01-08-2016 at 05:34 PM
    Entered under Category 27: Historical Beer. I had a Gose I entered as well that could have fit
    there, but it was one beer per brewer per category, so the Gose went under 28B (mixed

  • Posted in thread: Kottbusser - A style deserving of revival! on 01-08-2016 at 05:08 PM
    I have not gotten any sour/tart characteristics in the three batches I have brewed. The
    modification I will make to my next batch is increasing the hopping a bit based on some
    feedback from entering t...

  • Posted in thread: Secondary Fermentations on 12-18-2015 at 10:08 PM
    Ok. That makes a lot more sense then. I was a decimal place off. Reading comprehension issues
    strike again.I took your original post as you were using sugar + water exclusively to boost
    volume. Adding...

  • Posted in thread: Secondary Fermentations on 12-18-2015 at 09:13 PM
    I don't. I have a few questions to better understand what you are trying to accomplish, if you
    don't mind.Are you fermenting in a 5 gallon carboy? If so, you could ferment in either a 6/6.5
    gallon car...

  • Posted in thread: Is Your Christmas Brew Done On Time? on 12-18-2015 at 02:47 PM
    Kegged and carbed my 7 month old RIS that aged with a Port wine soaked oak spiral a few weeks
    ago. It should hang in there long enough for Christmas.

  • Posted in thread: Soft Parade Clone - Considering For Wife on 12-17-2015 at 08:57 PM
    From Shorts? Joe does a lot of out there things. Just looking at the description it certainly
    is not on the beginner end of the scale. You would be looking to probably home toasting flaked
    rye in the ...

  • Posted in thread: What is your Holiday Beer? on 12-17-2015 at 08:39 PM
    Kate the Great inspired RIS. I brewed in 7 months ago and it spent half the time with a
    port-soaked oak spiral. Not sure I would call it a holiday brew, but I brewed it with the
    intent of it being rea...

  • Posted in thread: What is your must-try coffee? on 12-17-2015 at 07:22 PM
    Balinese Kintamani Natural. Great fermentation nose and fruitiness (berry) in the cup. The
    catch is I roast my own, so you may have to search for pre-roasted, but this is great. I bought
    a 5 pound bag...

On Deck: Ballast Point Robust Porter Clone Primary: Czech Pils; Golden Sour; Dark Belgian IPA; Gose; Old Ale Secondary: Westy 12 Clone; Flanders Brown Ale (Group Barrel); Lambic (Group Barrel); RIS (Group Barrel) Keg 1: Kottbusser; Keg 2: RIS aged on Port-soaked oak spiral; Keg 3: Sour Belgian Blond (Group Barrel); Keg 4: DBS (Brown Saison); Mini Keg: Juicy Fruit Amber