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12-04-2016 5:46 PM

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1335 Likes on 744 Posts 


  • Brewing since 2006, all grain most of that time. Brew 10 gallon batches. Top recipes are my milk stout, Rye Pale Ale, and IPA.
  • Rye Saison
  • IPArnBourbon-barrel aged barleywine
  • Male
  • Divorced
  • Mission Viejo
  • CA


  • Posted in thread: Who's smoking meat this weekend? on 11-19-2016 at 08:13 PM
    Was the original intent, but they were just baked as it was kind of a last minute addition to
    dinner. Would've never been ready in time at 225 degrees. Was planning originally to do them
    then next day...

  • Posted in thread: Advice on Los Angeles on 11-18-2016 at 04:46 PM
    When and where is this festival?2017 will be May 5-7 at Vail Lake campground near Temecula.
    Imagine 35-40 homebrew clubs each with their bar set up pouring anywhere between 10 and 25 taps

  • Posted in thread: Advice on Los Angeles on 11-17-2016 at 11:30 PM
    Not sure why nobody has mentioned it, but check out the Southern California Homebrew Festival.
    Great time!

  • Posted in thread: Advice on Los Angeles on 11-15-2016 at 07:21 PM
    I'm not familiar enough with the immediate area around there, but I can say that while it will
    be a culture shock to be in such a big city, California has some amazing advantages.The thing
    about Calif...

  • Posted in thread: Things about your co-workers that annoy you on 11-08-2016 at 06:53 PM
    Giving notice is is such a double edge sword. On one side you an employee who actually wants to
    do the right thing and give proper notice and not burn any bridges and leave with some dignity
    and respe...

  • Posted in thread: Why do my outlets not work? on 11-08-2016 at 12:51 AM
    FYI at my old house I had outdoor outlets that were tied to a GFCI that was clear on the other
    side of the house in the garage. If the outlet on the back patio stopped working, I had to go
    into the ga...

  • Posted in thread: A Mad Experiment on 11-07-2016 at 10:56 PM
    I'd point out also that when we talk about sanitizing the brewhouse the way I do it (fill my
    stainless fermenter with 1-2 gallons of water and then direct-fire it until it's full of steam)
    isn't actua...

  • Posted in thread: A Mad Experiment on 11-07-2016 at 10:51 PM
    Aren't there plenty of bacteria that can survive beyond 132? From what I understand the main
    bacteria that we're worried about in the "food safety" world top out at around 126, which is
    why usually ad...

  • Posted in thread: Beginner Meat Smoking Knowledge Base on 11-02-2016 at 03:37 PM
    This is my smoker, it isn't commercial size but it is heavy and fairly large. that's a
    vertical smoker, not an offset. That smoker will be FAR harder to run with wood than an offset
    as a woodburning ...

  • Posted in thread: Beginner Meat Smoking Knowledge Base on 11-01-2016 at 11:54 PM
    I have been on this forum for years and have gained substantial knowledge on home brewing. When
    it comes to smoking I am still just winging it. I bought a pretty nice smoker last year but
    haven't had ...