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ChaosStout

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Join Date:

08-19-2011

Last Activity:

10-27-2013 5:25 PM

Likes Given: 18

8 Likes on 7 Posts 

    ABOUT ME

  • Video Games,winemaking/homebrew
  • Maintenece
  • Matt
  • No favorite like alittle bit of everything
  • Scifi and Horroir
  • Dont watch TV
  • Ive made about 5 kit wines from Winexpert. Aslo have made quite afew of my own creations. I think brewing beer is alot harder, or should I say more complex then making wine. My favorite types of beer are Bavarian Hefeweizens, Bavarian Dopple Bocks, Stouts/Porters. Im not big on really hoppy beers but their good on occation. Cant stand Budweiser and the like.
  • Hefeweizens and stouts/porters. Maybe an IPA down the road
  • Stout and a Cider
  • Orange Blossom Mead and a Gwerztraminer are aging/fining
  • Winexpert Reisling Icewine x3 Kits, Skeeterpee, Welches Black Cherry/Concord grape Mogan David Clone(not as sweet) Cherry Melomel. Apple wine, Hefeweizen
  • Nothing not planning on kegging
  • Male
  • In a Relationship
  • Moorhead
  • MN

LATEST ACTIVITY

  • Posted in thread: Is that clean enough? on 10-16-2013 at 06:25 PM
    Thanks a lot guys, for the fast and professional response.So, in conclusion, would you think
    that if I oven dry bake all my bottles (in this condition) for about 60 minute or more at close
    to 400 degr...

  • Posted in thread: Trub removal question on 10-16-2013 at 06:20 PM
    If you can cold crash it for a week or two try that. It will help compact the Trub and you'll
    lose less beer

  • Posted in thread: Month or more in 2ndary on 08-30-2013 at 06:46 PM
    I had an ipa sitting on the counter covered once for 4 months. It was an awesome beer

  • Posted in thread: Brewing at Higher Temps on 05-26-2013 at 07:38 PM
    Just bite the bullet and get a fridge and a temp control. Set it and forget it.This. You WILL
    notice a difference after your first Temp controlled batch assuming you did everything else
    right. Id say ...

  • Posted in thread: What culture to use on 05-24-2013 at 04:35 PM
    Flanders Reds often have a balsamic quality. If you are looking to replicate that style then
    Roeselare (Wyeast 3763) is a great strain.TYVM. Would I want to pitch another yeast like
    American Ale II 12...

  • Posted in thread: What culture to use on 05-24-2013 at 02:02 PM
    So me and my GF where at a beer tasting last year and had a wonderful sour(Not sure what it
    was) that tasted like Balsamic vinegar. It was awesome stuff. Anyways Looking over the
    different bugs I cant...

  • Posted in thread: So what could this be white stuff be? on 12-12-2012 at 05:36 AM
    Looks like yeast to me. If it had fuzzy arms growing from it id be worried. Relax your ok

  • Posted in thread: Home brewer needs help with moscato d'asti recipe on 11-16-2012 at 04:05 PM
    Hello. I'm somewhat new to brewing, a hundred gallons or so, and definitely new to wine making.
    I'm looking for a moscato d'asti recipe to make for my girlfriend and keg up in my keezer. I'm
    not havin...

  • Posted in thread: My first Milk Stout. Brew day suggestions? on 11-16-2012 at 04:46 AM
    I think I will pick up that book! Maybe I'll ask for it for Christmas :)Thanks for the advice.
    You DEFINITELY gave me lots of ideas for the future. This surely will NOT be the last Milk
    Stout I brew. ...

  • Posted in thread: My first Milk Stout. Brew day suggestions? on 11-15-2012 at 05:12 AM
    All looks like great advice, but a couple questions? Please keep in mind, I have only done 1
    brew so far, so some questions may seem stupid. Be patient with me LoL.1. why ditch the dark
    malt for light...

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