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05-03-2016 7:46 AM



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  • Tinker, Brewer, Artist
  • Brewing,Photography and Digital Art
  • Brewery Owner
  • Very eclectic variety
  • Blade Runner
  • Warehouse 13, Falling Skies, Stargate SG1, 24
  • AHA
  • I like a variety of different styles, but am partial to Sours and hoppy ales.
  • Oatmeal Raisin Cookie Stout, Belgian Golden Rye
  • Apple Pie Cider
  • Sours!
  • Sours! Apple Pie Cider
  • Honey Amber, Amarillo Pale, Chocolate Imperial Porter, Amarillo IPA, Imperial Pumpin
  • Male
  • Married
  • Riverside
  • Califiornia


  • Posted in thread: Kettle sour, 3.2 pH after 24 hours but not sour?? on 05-03-2016 at 03:16 AM
    Are you implying apple cider smell is from acetobacter? Not being a jerk, curious.
    :confused:Definitely doesn't smell like vinegar. My wife thought peach cobbler when she came
    into the garage.The Kett...

  • Posted in thread: Does cold crashing wlp007 leave enough yeast? on 05-03-2016 at 01:09 AM
    I've never had it flocculate 100% and it has carbonated my beers just fine. Including an
    Imperial Pumpkin Cream Ale.

  • Posted in thread: Soapmaking on 05-03-2016 at 12:53 AM
    Wow, Bobs and soap must go together? Double wow! I was just making light of the fact that my
    name is also Bob when I remembered that the book that got me going was written by a guy named .
    . . : https...

  • Posted in thread: Stalled Fermentation? on 05-03-2016 at 12:45 AM
    RefractometerThat would be the issue. Once there is alcohol present, you need to use a
    conversion program for the actual gravity reading. I use this one from More Beer and it has
    been consistent and m...

  • Posted in thread: Has anyone out there gone through the process of acquiring a Brewers license? on 05-03-2016 at 12:26 AM
    You have to have a physical location before you can get your license. You will need to have
    your city sign off on everything about the interior of your brewery before the TTB will issue
    you a license ...

  • Posted in thread: Kettle sour, 3.2 pH after 24 hours but not sour?? on 05-03-2016 at 12:18 AM
    After fermentation it will be tart/sour. Also after carbonation it will pop on the tartness a
    little as well.

  • Posted in thread: Barley Crusher Maintenance ( second time in 110 brews ) on 05-02-2016 at 10:19 PM
    Well said Augie!We go through this nearly daily with all consumable products. If the consumer
    would do a little homework they might find that the store brand or 'generic' peanut butter
    comes from the ...

  • Posted in thread: Yeast of the Dead on 05-02-2016 at 09:31 PM
    Well 10 days after pitching... The "frozen" or "iced" Wyeast fermented at a lower temperature
    and for a longer period then the same size WLP starter. The Wyeast also finished out .003
    lower, which may...

  • Posted in thread: Fermentation temp controller advice on 05-02-2016 at 09:27 PM
    A swamp cooler works very well. Get a large plastic tub (like the kind you see for backyard
    beer parties) fill with chilled water to match the level in your fermenter and swap out 1 liter
    frozen bottl...

  • Posted in thread: Fermenting dilemma on 05-02-2016 at 06:28 PM
    Why is your lager at 65? Most lagers need to be in the 50's, unless you are doing a diacetyl

Following Stats
Mouse -=τΏτ=- That which does not kill us makes us stronger. - Friedrich Nietzsche Primary: Tart Walking IPA Primary: Hopping Dead (Sour IPA using yeast that should have been dead) Primary: Dad's Apple Cider Primary: Dry Mead Barrel #2: American Barleywine Secondary: Dark Cherry Sour '13 Secondary: Pom-Cran Sour '13 Keg #1: Bourbon Barrel Oatmeal Stout Keg #2: Cascade Pale Ale Keg #3: Berliner Weiss Keg #4: Cascade Pale Ale Keg #5: Irish Red Bottled: Robin's Root Beer