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07-15-2010 5:54 AM


  • Ann Arbor, MI
  • I'm a thirty-something wanderer with a strongly curious approach to life. I try to live simply, for peace of mind and to leave a shallow footprint. My SWMBO and I have been together for what seems like forever, and we're still going strong.
    I would love to capture the fragrance of a walk in the woods in autumn in a beer.
  • Cycling,gardening,wildcrafting,drinking.
  • Waiting Tables
  • Mac Herbert
  • Depends on a lot. Usually Grateful Dead for brew day.
  • I'll never get tired of The Jerk.
  • No T.V. in this house!
  • Ulysses, Prometheus Rising, Rodale Compost Guide, Invisibles (Grant Morrison)
  • EffArt Collective
  • I caught the Homebrewing bug by working in a wine and beer store with a small homebrew supply section. Since my first (pretty good) batch of mead, I've gone completely insane about this awesome hobby.
    I've read Sacred and Herbal Healing Beers and Radical Brewing, and as many of Revvy's posts as possible.
  • High Grav. Outdoor Pilsner
  • Annie B's Apple Ale
  • Barney Beer
    Ginger Cream Braggot
  • Injun Bill's IPA
    Old Skool Root Beer
  • Male
  • Married


  • Posted in thread: HELP! First time brewer emergency (I think) on 01-14-2010 at 09:49 PM
    Best advice out there: RDWHAHB!Headspace is fine, as long as you're not aging to long. Two
    weeks in your secondary is more than safe.

  • Posted in thread: first batch incident on 01-11-2010 at 03:38 PM
    You have to allow the CO2 to get out of the fermenter somehow.It won't matter that much if you
    strain your wort, as long as you can be patient enough to let all the stuff settle to the
    bottom of the c...

  • Posted in thread: Ginger Cream Braggot on 12-31-2009 at 06:01 PM
    Another Update!Like most brews, this one shows vast improvement after some bottle aging. The
    tangy citrus (orange gummy worms) on the nose is much more mellow, and the flavors are more
    integrated in g...

  • Posted in thread: Ginger Cream Braggot on 12-04-2009 at 03:35 AM
    Update! I impulsively added two vanilla beans to the secondary, just for fun. I'm enjoying the
    first sips of this beer right now, and I couldn't be more pleased. The lactose has added a
    noticeable, bu...

  • Posted in thread: Old School Root Beer on 11-24-2009 at 04:54 PM
    Nope, I skipped the wintergreen. I wanted to avoid it as it's used as a substitute for
    sassafras in modern root beers. I figured I'd only use it as a last resort. I haven't read
    either of those books,...

  • Posted in thread: Old School Root Beer on 11-24-2009 at 04:22 PM
    Well, I finally had one chilled and fully carbonated. color is brown with a touch of clay
    red. It's go a beautiful creamy head. beer has a bracing bitterness with a cool backdrop of
    spice and eart...

  • Posted in thread: Illuminati - new label on 11-21-2009 at 07:15 PM
    Fabulous! Creepy and intense.

  • Posted in thread: Rochester makes me brew on 11-19-2009 at 10:28 PM
    Just wanted to throw in my "Hey Now!" to the Western NY crowd. I'm from Williamson, myself. I
    got drunk for the first time on wild-fermented cider literally at the bottom of an apple
    barrel. I think I...

  • Posted in thread: Morat/Melomel Experience anyone? on 11-12-2009 at 03:19 PM
    Mulberries can be extremely acidic. Make sure you harvest them when they are totally ripe -
    almost falling off the bush. They deliver a deep purple color to the batch, and a totally
    unique fruit flavo...

  • Posted in thread: Environmental Impact of Homebrewing on 11-09-2009 at 04:41 AM
    have posted info on this thread - I appreciate your experiences and insights!+1 on that,
    brother! It's been a very informative thread!:mug:

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