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  • R&D Engineer
  • Sam Koch
  • Radiohead, Zeppelin, early Yes, Gipsy Kings, Rachmaninoff, Saent-Saens, Django Rheinhart
  • Seven, Twelve Monkeys, Hitchcock
  • We're on a Fringe kick now!
  • Foucault's Pendulum, The Quincunx, Dickens, Dorothy L. Sayers
  • I've brewed off and on since 1992. Five years ago, my wife and I started brewing at an on-premise facility, 15 gallon batches, partial mash. We started making wine at home too. Well, the on-premise place is so crowded that brewing reservations are months out. So I put two and two together and decided to get back into brewing at home! More control, infinite recipes, no long wait to scratch my brewing itch! And SWMBO loves beer in nearly all its infinite styles.
  • More IPA. Thanks Edwort!
  • new lambic- 4 months old
  • crickets
  • 3.5 year old lambic- bottled still
  • Saison, IPA
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  • Posted in thread: Another infection? Frustration! on 11-13-2013 at 10:38 AM
    One way I look at sanitation is that everything that touches the wort after the flame is turned
    off has to be sanitized. How do you cool the wort? Do not add ice from your home freezer or
    commercial i...

  • Posted in thread: Brewer's best Belgian golden ale attenuation question on 04-02-2013 at 02:16 AM
    I had a similar experience, except I pitched the WLP 545 first. After about 36 hours of no
    acticity, impatience set in and I pitched half a pack of the Belle Saison yeast. It attenuated
    down to 1.006 ...

  • Posted in thread: Mysterious tainted beer. Change in flavor and color of a soured beer in secondary. on 03-26-2013 at 12:29 AM
    The tastes you are decribing sound like the reult of oxidation. Air pickup can also darken beer
    somewhat. I feel your pain-- there is so much time invested in these beers that it's tragic to
    have such...

  • Posted in thread: kegging question on 03-10-2013 at 12:52 PM
    Welcome to the world of kegging! If you condition in the keg (add priming sugar) don't put the
    keg in the kegerator. The ale yeast will be dormant at kegerator temps. You will have to wait
    about 2-3 w...

  • Posted in thread: How much Oak to use on 03-25-2012 at 12:31 PM
    It depends on how much oak character you wish to impart. For one gallon of beer, however, I
    would recommend about .5- 1 oz of oak cubes since they have less surface area than chips. Use
    medium toast o...

  • Posted in thread: 2 months old and already very sour on 03-23-2012 at 10:04 PM
    I believe this depends on what you used to sour. If you used lactobacillus, it may be done. If
    you pitched pedio and brett, they can be super attenuative and it may get a lot lower. At any
    rate, they ...

  • Posted in thread: Mulberry Stout? on 03-10-2012 at 02:35 PM
    I haven't tried this, even though I have a mulberry tree in the front yard. Yes, mulberries are
    quite sweet when fully ripe, but most of the sugars should ferment out. Blackberries and
    raspberries are...

  • Posted in thread: First batch flat, could these things have caused it? on 03-03-2012 at 07:12 PM
    It's true that the beer might just not be carbonated after 3 weeks at 70F. It's also possible
    that the OP somehow killed the yeast (or forgot to pitch it) and it might never carbonate.
    Crazier things ...

  • Posted in thread: Cru Select 16L Brunello kit on 03-03-2012 at 03:48 PM
    Thanks, Yooper. I have made several kits in the past and have followed instructions pretty
    closely. Thus, I haven't concerned myself with sulphur levels much. But, after reading more
    about free and bo...

  • Posted in thread: Cru Select 16L Brunello kit on 03-03-2012 at 03:20 PM
    I started this kit 9.24.11 per the instructions. Allowed it to ferment from 1.096 SG to 0.996
    on 10.9.11, when I added the sulphite package and stirred vigorously, then the potassium
    sorbate package a...