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12-24-2015 3:02 PM

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  • I spent 8 years in the Army as an Infantryman. Part of that time was with the 82nd Airborne Division--graduated jump school in 1984. After getting out of the Army I owned my own business for a few years. I've been a Pastor since 1995.
  • Reading,Hunting,Hiking,and Homebrew
  • Pastor
  • Blues, Folk, Country, Classic Rock
  • The Grey, We Were Soldiers
  • Justified, Big Bang Theory, Major Crimes
  • Too many to list. I enjoy theology, philosophy, history, economics and politics. Oh, and any brewing books.
  • Society of Christian Philosophers, Evangelical Philosophical Society
  • I started in 2004, brewing in the kitchen, but the first boil over got me kicked out of there. I currently use two bayou classic burners so I can boil two batches at once. I have two 11 gallon SS kettles and one 20 gallon SS kettle. and a 10 gallon and 5 gallon MLT. For fermenters I have switched over to Better Bottles, for all except soured beers.
  • Next batches: an Ebulon (Elderberry ale), Scottish Partigyle (Wee Heavy and Scottish 80 shilling), Old Ale, Belgian Dark Strong, Belgian Dubbel.
  • Sadly nothing.
  • Black Currant Blackberry mead
  • Shiraz, Christmas Vanilla Oatmeal Stout, Oaked Black Currant mead, Show mead, Vanilla Raspberry Mead, Lusty Kate's Paramour (RIS), Mugwort and Heather Scottish Ale
  • Brown Porter (Taddy clone), 10 gallons of Tropical Stout.
  • Male
  • Married
  • San Antonio
  • TX


  • Posted in thread: For x gallons, how many pounds of grain? on 08-09-2014 at 11:52 PM
    There are just too many variables. Efficiency is a big determining factor. Get the software or
    use one of the free programs. Then most likely you will still be off on gravity until you zero
    in your ex...

  • Posted in thread: What's your timeline for a double brew day? on 04-09-2014 at 12:32 AM
    I do a double brew in two different ways. The easiest is with a parti-gyle where I mash really
    large with nothing but pale malt then steep specialty grains to make two different beers from
    the same ma...

  • Posted in thread: How do I smooth out bitterness? on 04-07-2014 at 11:11 AM
    Time will mute hops to a degree. Is it a beer that will take well to long aging. How long do
    you plan to lager? Other than blending, as above, the place to adjust bitterness is in the brew

  • Posted in thread: All brews have syrupy aftertaste. Please help? on 04-06-2014 at 12:38 AM
    You described it as, "It's almost like an caramelized, burnt syrupy taste on the tongue as an
    aftertaste (maybe it's a heavy honey maltiness)--it's hard to describe."My first thought is to
    ask what yo...

  • Posted in thread: Newbie question around hops on 04-05-2014 at 01:41 PM
    This is something that is a personal choice for each brewer. Some guys feel it makes their beer
    more clear to use a hop spider or other system to keep the hop residue out of their wort.
    Others feel th...

  • Posted in thread: Gypsum on 04-05-2014 at 01:05 PM
    Get your water profile or start with RO water before making adjustment. Then use something like
    the Bru'n Water to calculate your additions. Just dumping in Gypsum without knowing its effects
    on your ...

  • Posted in thread: Lusty Kate's Paramour (RIS) on 04-04-2014 at 01:58 AM
    High bitterness with a flavor of strong coffee, roast and light licorice taste. The mouth is
    full and silky. The aroma is a mixture of hops, chocolate, roast and a note of alcohol (11.8%
    ABV). Carbona...

  • Posted in thread: What salt and acid to buy on 04-03-2014 at 10:29 PM
    I use Lactic Acid, Epsom Salt, and Calcium Chloride and Canning Salt depending upon the profile
    I am going to use. I looked up Laramie's water quality report, but the latest one I found was
    from 2011 ...

  • Posted in thread: What do you do while mashing in?? on 04-02-2014 at 09:45 PM
    This morning I nursed the baby...Um...I think you win for most original :D

  • Posted in thread: I need to get a gravity off my stout on 04-02-2014 at 01:32 AM
    Get yourself on of these. It's a very worthwhile investment. Some do drop it right into the
    fermenter but there are two things to keep in mind. (1) You need a fermenter with an opening
    that allows you...

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"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.