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  • Chicago area
  • Homebrewing,Music,Coffee Roasting
  • Whipping Boy
  • Grateful Dead, Wilco, Johnny Cash, My Morning Jacket,Miles Davis,Clapton, Willie Nelson, Hank Willia
  • Dexter,Family Guy,DIY Network,
  • BYO and Winemaker Mag.
  • I've been drinking homebrews for years, but just recently started to do it myself. My first batch was a California Common, which came out pretty well, in my opinion. Right now I'm only using extracts and specialty grains and partial mashing, and until I get a bigger house with some space, that's all I'll be doing. I've tried one lager so far, and it was ok, but without the space for good equipment I'll probably stick to ales.
  • Mostly been doing wine batches because I don't have time for a brew day.
  • Gewurtz-Pyment with dates
  • Blackberry wine (dry, oaked)

    Plum/Cherry wine (semi-sweet)

    Cyser (dry and semi sweet)

    Fortified Cyser
  • Male
  • Married


  • Posted in thread: Best way to turn people on to Local Craft Beer? on 08-22-2014 at 05:11 AM
    So I work in the hotel industry at an airport hotel and I'm the lucky guy who gets to run the
    food and beverage department and I'm looking to bring on a decent assortment of the local
    Chicago/burb bee...

  • Posted in thread: Adding oak - will this work on 03-11-2014 at 01:00 AM
    I've used some of them for part of a batch, personally I preferred the taste of the oak options
    from the local brew shop, they just seemed a little more harsh compared to other options. If
    it's what y...

  • Posted in thread: What makes some beers cloudy or clear? on 03-05-2014 at 10:46 PM
    I mashed at around 150 and let it rest for about 40 minutes. I thought about doing a protein
    rest, which I think I used to do around 120 or so, but I read that it wasn't necessary for
    partial mashing?...

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An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way. Charles Bukowski