brewdude76

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Join Date:

03-26-2009

Last Activity:

04-30-2012 10:05 PM

Referrals: 1

    ABOUT ME

  • Metro Detroit
  • Who wants to know?
  • brewing,reading,movies,dranking,poker,football,sports
  • Family Video and student
  • Mike
  • Mars Volta, Radiohead, Modest Mouse, Band of Horses, Outkast all kinds of stuff
  • Life Aquatic, Big Lebowski
  • The Office, Wifeswap, Sportscenter, sports of all kinds
  • Slapstick, Dharma Bums, For Whom the Bell Tolls, many others
  • I discovered good beer when I was 19 and decided to try my hand in making some when I was 22. My family has been making wine since they arrived here from Italy, albeit with wild yeast and no sanitation. I am addicted to this craft but can not afford to brew as much as I want. Mead is a new passion of mine, luckily I have the patience for it. Recently made the leap into AG.
  • 15 gallons of Mead, 5 gals spiced, 5 dry show, and 5 heavily fruited. American Wheat, an AG Alt?, Dr. Hopfuel MD v.2
  • Appflewein with added og from honey
  • Soggy Squirrel Nut Brown, really bad smoked porter, (under-fermented) Blurple Stout
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Topping off secondary? on 05-01-2012 at 03:05 AM
    Buy sterilized marbles and then sanitize them before putting them in the bottom of the carboy.
    This will reduce the amount of airspace at the top without compromising your recipe. Play
    around with how...

  • Posted in thread: same recipe, way diff results on 06-28-2010 at 02:54 AM
    ec-1118 is great for unsticking fermentation because it has very little nutritional needs, so
    I've been told

  • Posted in thread: same recipe, way diff results on 06-27-2010 at 10:05 PM
    Something still sound fishy. There should not have been such a difference if it's a repeat
    recipe. The sweetness is definitely due to underattenuation. Adding more yeast should help.
    IMO, 1.025 is sti...

  • Posted in thread: same recipe, way diff results on 06-27-2010 at 09:55 PM
    From what I understand the gases and pressures built up by them during fermentation does have
    an affect on flavor profiles and other aspects of the final brew. It makes complete sense that
    there is a ...

  • Posted in thread: same recipe, way diff results on 06-27-2010 at 06:52 PM
    I used White Labs Dry English Ale, which lists attenuation as 70-80%. Oxidation is out as a
    reason. I don't think the sweetness is from the lack of fermentation. The other batch is roasty
    as hell and ...

  • Posted in thread: same recipe, way diff results on 06-27-2010 at 05:44 PM
    I brewed a 10 gallon batch of Foreign Extra Stout and split them into 2 five ale pales. The OG
    was 1.073 and I didn't make a yeast starter or blow-off tube :o. One of the buckets kept on
    blowing the l...

  • Posted in thread: apfelwein bulk aging question on 04-08-2010 at 08:01 PM
    I recently made my second batch of apfelwein, this time with a few tweaks. I added some squirts
    of honey, I would guess less than 8 ounces, and used Lalvin ec-1118. I plan on reracking it
    after two mo...

  • Posted in thread: Citra IPA on 03-31-2010 at 07:15 PM
    Recipe looks good, it will be intense. One suggestion though, maybe use a yeast that
    accentuates fruity flavor, maybe Wyeast American ale 2. Unless the yeast you are using already
    does that.

  • Posted in thread: Citra IPA on 03-25-2010 at 09:21 PM
    If you're looking for malt sweetness, consider using Marris Otter as your base.

  • Posted in thread: Help with foreign extra stout recipe on 03-03-2010 at 11:27 PM
    This is a ten gallon recipe for a stout. I want it to be like Bell's Kalamazoo Stout- roasty,
    dry and not overpowered by coffee flavor. Any suggestions?14.50 lb Light Dry Extract (8.0 SRM)
    Dry Extract...

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In Europe...Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary. -Ernest Hemingway
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