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10-23-2014 3:03 AM

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  • Aikido,Homebrewing
  • Marketing associate, Sysco las vegas
  • ASU
  • Date brown, sour rye, black IPA
  • Sour peach belgian dubbel, clean peach belgian dubbel, amber w/ brett, show mead with D47, show mead with 71B
  • Bad Santa (sour christmas), Identity crisis (spontaneously sour wit), Sour cranberry brown, Obstinate (double chocolate cherry stout),
  • Dunkel, Reno_NV's Punkin ale
  • Male
  • Married
  • Las Vegas
  • Nevada


  • Posted in thread: Date sugar addition on 09-28-2014 at 06:04 PM
    I meant to say the whole fruit but was asking specifically about their sugar content in
    comparison to their weight. Go figure, I was searching the forum wrong and my google fu was
    weak last night. The...

  • Posted in thread: Date sugar addition on 09-28-2014 at 08:37 AM
    So I know I've read somewhere 3# of dates contributes something like 2# of sugar. Can anyone
    quantify this? I have 13 gallons of date brown that started at 1.069 and have fermented to
    1.018. There's d...

  • Posted in thread: Souring a saison on 09-15-2014 at 05:57 PM
    On another note, if the dregs take hold, how long will it take before the pellicle forms Sent
    from my iPhone using Home BrewUsually once primary fermentation is finishing up.Also, adding
    dregs from mu...

  • Posted in thread: Nerds Candy Cream Ale on 09-15-2014 at 05:46 PM
    In my experience, bottled flavoring sucks for beer. If it's working for some folks, power to
    them.My point is that they would both be artificial flavor.

  • Posted in thread: Souring a saison on 09-14-2014 at 07:19 PM
    The dregs from a bottle of beer are a way to get some of the souring critters in there but I'd
    suggest adding some commercially propagated bacteria to your batch of sour. A healthy pitching
    rate is im...

  • Posted in thread: Nerds Candy Cream Ale on 09-14-2014 at 06:58 PM
    Considering the candy is basically all sugar you'd just have to prime by weight rather than
    volume. And maybe crush them so they'll dissolve readily. But why? Why not just add the bottle
    of flavor fro...

  • Posted in thread: Kegging - Purchase a setup or construct my own? on 09-14-2014 at 06:53 PM
    If I was going to buy a kit for the extra $40 I'd make sure I bought the one with the shanks
    included. Those plastic party taps suck. This is a good way to start for sure: only problem
    is that with ...

  • Posted in thread: Lager starter on 08-18-2014 at 05:16 PM
    The gallon will ferment out completely in a couple days like you're accustomed to. My best
    suggestion would be to let if ferment completely then cold crash it over night. After that let
    it come to equ...

  • Posted in thread: Way To Much Lemon Flavor "Help" on 06-13-2014 at 05:51 PM
    Regardless of weight, my money is on it was lemon peel and not just the zest. The pith is
    bitter sh!t. I will say though, even measured in volume that would be a lot for 5 gallons. I
    second blending w...

  • Posted in thread: Add yeast? on 06-13-2014 at 05:47 PM
    I've bottled 18 month old sours and not needed to repitch. I'm sure you'll be fine. -- cue the
    " just because you did it and it worked doesn't mean it was the best thing to do" reply in

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