Gift Premium Subscription To biggmatt

Join Date:


Last Activity:

04-11-2014 10:46 PM

Likes Given: 1

5 Likes on 4 Posts 


  • Been brewing since 1995. Of course made a lot of bad beers. Made some good ones too. See more of my brewing at
  • Programming,Piano,Brewing.
  • not working
  • matthew weatherford
  • Started off simple in 1995 just making hooch, raisin wine, etc... Got some beer equipment. Started bottling. Got into lagering with an old fridge. Took a few years off. Now i have the standard setup with two glass carboys. Have a great spot in a closet that stays 65 degrees. Never made the same recipe twice. Mostly extract or partial mash kits with extra ingredients. Some wines when i get free fruit.
  • Brown Porter
  • Blueberry Blush and Dandelion wines.
  • Male
  • Single
  • Marion
  • Illinois


  • Posted in thread: Second Straight Batch Lost to Contamination :( on 01-04-2014 at 10:47 PM
    I agree with pie man. Especially hoses. The are difficult to get clean. You may not be able to
    see a slight stain on the imside. New one are cheap at any hardware stores.

  • Posted in thread: Coconut Kava Stout on 01-01-2014 at 04:41 PM
    Most certainly.

  • Posted in thread: Coconut Kava Stout on 01-01-2014 at 07:09 AM
    You may not get the relax feeling from the kava. The yeast may eat it and get that relaxed
    feeling. Yeast love caffiene too. That is why adding coffee to beer just yields flavor.Although
    just before b...

  • Posted in thread: Beer with Ginger on 01-01-2014 at 06:51 AM
    Be carefull with ginger. I haver never made it in beer but I have used it in wines. Spices are
    strong in alcohol. They can overwelm everything.

  • Posted in thread: Fast Fermentation on 01-01-2014 at 06:42 AM
    After you transfer you will lose some to the "lees." When you bottle you can top up with
    distilled water to 5 gallons. I usually taste it when I bottle. If it is a bit strong I top it
    up. Most times I...

  • Posted in thread: Yeast on 01-01-2014 at 06:35 AM
    You should rehydrate your yeast with a half a cup of blood warm water till it bubbles. When you
    pitch the yeast you should swish air into the wort for 5 to 10 minutes.It will make for a mutch
    faster s...

  • Posted in thread: Have anybody ever solved the "earthy, dirty" aftertaste issue on 12-25-2013 at 06:14 PM
    Yes it is. Of course you can overdue it, but i've been using it almost 20 years. I shake
    everything when i pull it out of the water. I never had any chlorine taste in my beers.

  • Posted in thread: Have anybody ever solved the "earthy, dirty" aftertaste issue on 12-24-2013 at 03:16 PM
    If it went bad after bottling, it is sanitation. Start using chlorine Bleach. I am sure it is
    available. It is more effective and cheaper. A capful in a sink of water for sanitizing
    equipment. A small...

  • Posted in thread: Beginner question re: buckets and carboys on 11-06-2013 at 06:42 AM
    Since you got the equipment you should a secondary fermentation. It's always worth it. It isn't
    hard to do.

  • Posted in thread: Coffee Grounds on 11-06-2013 at 05:50 AM
    Just let it set. A month in the secondary.Afer that you will get the slightest dusting of trub
    in the bottle. Maybe some coffee grounds. Not a lot though.I made a mocha stout once and the
    trub tasted ...

Brewing is an art. Not a science.

Newest Threads