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02-28-2011 6:51 PM


  • Chiropractor
  • Don
  • Blues
  • Sports, history channel, not necessarily any shows.
  • I like a lot of books.
  • Wisconsin Olde Boys Rugby Club
  • I got into home brewing because I love the flavors and diversities of micro brews but don't want to pay astronomical prices for them. I thoroughly enjoy making them at home.
  • I'd like to make a Cider. I have access to fresh cider without preservatives. Doing the research though. It seems all the recipes are calling for juice.
  • Getting ready to brew a hefeweizen again and use raspberrys.
  • Russian Imperial Stout, a hefeweizen that might not be so hot.
  • Brown Ale, Hefeweizen, Scottish Ale, American Amber, English Bitter.
  • Male
  • In a Relationship
  • Viroqua, WI
  • Viroqua, WI


  • Posted in thread: Lagering Narziss fermentation on 03-01-2011 at 09:11 PM
    Thanks Yooper. You have helped out a ton!! Have you ever used Star Anise to flavor beer? Not as
    a main flavor but a subtle addition? If so, how much and what beer style would you recommend it

  • Posted in thread: Lagering Narziss fermentation on 02-28-2011 at 06:51 PM
    Hello, I am about ready to transfer my primary Oktoberfest (50 degrees) into the secondary and
    do the diacetyl rest at 68 degrees for 2 days. I am going to put it in a freezer with temp
    control. What ...

  • Posted in thread: Lager question on 01-17-2011 at 04:18 PM
    Awesome! Thanks Yooper. This helps a ton. I will let you know how it turns out.

  • Posted in thread: Lager question on 01-14-2011 at 11:23 PM
    I'm getting ready to brew my first lager. I'm going to use the Narziss method of 44degrees then
    finish at 50(primary). My question is, do I need to do a diacetyl rest before the next step? My
    next ste...

  • Posted in thread: Cascades on 01-13-2011 at 05:54 PM
    I grew cascades last year for the first time in plastic half barrels (because I was moving and
    didn't want to leave them behind). The cones grew to be about 2 inches long and I ended up with
    a pound! ...

  • Posted in thread: Need help with Lager question on 01-12-2011 at 06:18 PM
    Yooper, I forgot something. If I was to go the route of bottling then lagering in the fridge,
    would I carb up the newly bottled beer at room temp or 55 degrees and for how long? 2 weeks?

  • Posted in thread: Need help with Lager question on 01-12-2011 at 06:16 PM
    Yooper, Thanks for the input. The yeast that came with it is the default yeast (a kit). Trying
    to track down a chest freezer and temp controller. Found that one on for $53.
    Digital. I think...

  • Posted in thread: Need help with Lager question on 01-10-2011 at 12:00 AM
    I've been brewing mainly ale extracts and partial mash kits for about a year now and love it. I
    just picked up an Octoberfest kit. I read in the joy of homebrewing that to lager you should
    keep the te...