crispy275

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Join Date:

07-22-2008

Last Activity:

10-18-2013 6:06 AM

    ABOUT ME

  • Saline, MI
  • Passionate homebrewer, gardener and owner/restoration guy to my old Victorian home. Member of both the Ann Arbor Brewers Guild and the Fermental Order of Renaissance Draughtsmen. Lifetime member of the American Homebrewers Association, and recently nominated and elected as Chairman of the AHA Governing Committee. I like to do public demonstrations and I have presented twice at National Homereers conferences,specifically on the different nuances of Belgian Ale yeasts.
  • Brewing,gardening and working on my old home with my wife,Kris.
  • Process Effectiveness Manager at Ford
  • Chris P. Frey
  • Grateful Dead, many others
  • Mad Max, Wizard of Oz, Natural Born Killer, Pulp Fiction
  • World Poker Tour, Lost
  • Steal This Book, Designing Great Beers, Lord of The Rings, anything Issac Asimov
  • FORD, AABG, AHA, Michigan Brewers Guild, Ford Motorcycle Club
  • Started brewing in 1994 when I moved to Michigan - have brewed 250+ batches, mostly all-grain. Like to do more experimenting nowadays, but did brew my Sierra Nevada Pale Ale clone over 50 times cause I loved it so much. Leaning more towards oak, belgians, meads and "other fermentables" lately. 3 half barrel system (pico), generally prefer 12 gallon batch sizes and sharing the work and spoils with a friend who helps.
  • Flanders Red will go into the 55 gallon Bourbon Barrel this fall to replace the Sour Brown Ale that is in theere now (FORD Club). Also, will do another British Barleywine to swap out of the AABG Barrel soon. Using some locally grown and kilned malts from Michigan at the Michigan Breers Guild festival this weekend to see how that works out - probably do a nice British Brown Ale to accetuate the grains. Been soaking a variety of oak chips for years in coconut rum, whiskey, and a variety of other liquors to add to meads and beers as I go along. In the winter it is a large Imp. Stout with a few pounds of raspberries in secondary for something thick and chewy. And of course, occassional Pale Ales cause I love hops.
  • A blonde ale.
  • 6 different meads, some as old as two years old and a perry from last year with local apples and pears.
  • Too many to recall, but at least three different tripples, a scotch ale, a pale ale, some ciders and meads, a few russian Imperial Stouts, a couple of ESBs, at least three different barley wines from as many years, and countless commercial bottles
  • A couple of blonde ales, a pale ale, a Rye & Sage IPA, a bitter and some barrel aged Barley wine. A Raspberry mead, and an Amarillo Plae Ale. Oh, and a chocolate porter. Perhaps a couple of others.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Cooler or keg for mash tun? on 07-24-2008 at 05:20 PM
    I have used my 15.5g barrel for 13 years, and while I have to hit it with flame every 5-10
    minutes in the cooler days to keep it within 1o or 2o degrees, I find I enjoy this tinkering
    quite a bit. I a...

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Chris P. Frey Member of Ann Arbor Brewers Guild & FORD Homebrew Clubs Chairman - Governing Committee American Homerewers Association
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