bigbeergeek

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Join Date:

09-07-2008

Last Activity:

04-23-2015 9:37 PM

Likes Given: 79

118 Likes on 97 Posts 

    ABOUT ME

  • Husband, father of two, BS in microbiology from UCLA, avid all-grain homebrewer.
  • brewing,gardening,motorcycling,juggling,hiking,photography,baking,astronomy
  • Waiting tables at a fine-dining establishment
  • Tulare County Homebrewers Organization for Perfect Suds (TCHOPS)
  • Some variety of belgian strong ale, something sour, and too many others to name.
  • Black Belgian Rye IIPA, Belgian Dubbel, Oatmeal stout, Cranberry hibiscus apfelwein.
  • Male
  • Married
  • Visalia
  • CA

LATEST ACTIVITY

  • Posted in thread: Basil beer? on 01-30-2015 at 05:43 PM
    I've grown and eaten a lot of basil over the past four years (!) but none yet has made it's way
    into a beer. I would err on the side of caution and go light on the basil; maybe a small
    crushed handful...

  • Posted in thread: Man, I love Apfelwein on 08-26-2014 at 04:26 AM
    I would bottle or put it into another container to get it off the yeast cake.I've left mine in
    primary for 6 months, no issues here. :mug:

  • Posted in thread: Rye beer on 08-17-2014 at 10:53 PM
    Has anyone here tried spicing a rye beer with cumin [...] Yeesh -- chili bean rye!

  • Posted in thread: Keezer teaser.... on 08-03-2014 at 10:57 PM
    Excellent! A fresh take on something that has been done many times before!

  • Posted in thread: Can you Brew It recipe for Stone Arrogant Bastard on 07-19-2014 at 06:13 AM
    13.5%I'll agree. 14% SB and all the hop additions increased by 25% have nailed it for me three
    times in a row.

  • Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-04-2014 at 07:54 AM
    good luck me.

  • Posted in thread: Beer Photography on 11-18-2013 at 07:49 AM
    Oktoberfest in my garage.

  • Posted in thread: What's in your fermenter(s)? on 11-03-2013 at 05:17 AM
    10 gallons of export-strength stout. Half will be dosed with lactose, cocoa nibs and fresh
    spearmint leaves in a few days, the other half will be left au natural.

  • Posted in thread: adding fruit to beer on 10-10-2013 at 07:01 AM
    How long has the beer been in contact with the apples?

  • Posted in thread: adding fruit to beer on 10-10-2013 at 04:14 AM
    I'd skip the apples in the boil. You don't want boiled apple flavor. Add more apples to your
    secondary fermentor than you used last time. Selece a lower-attenuating (british?) yeast.
    Consider infusing...

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"Good people drink good beer." -HST
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