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08-15-2015 8:04 PM


28 years old

1 Likes on 1 Posts 


  • I'm a grad student at OU in geology and geophysics, which takes up most of my time.
  • Rocks,beer,music (listening and playing)
  • Student
  • Mostly classical rock, punk, and hints of more modern indie rock
  • Archer, Always Sunny, Adventure Time
  • Nerdy geoscience associations
  • Been brewing for about 6 months. Until about a year ago, I wasn't much of a beer drinker, and when I drank it was mostly tasteless fizzy yellow water, thinking it was beer. About a year ago, a friend opened my eyes to beer. I was immediately hooked and Started brewing in a few months. Also, that my oldest brother is a professional craft brewer helped.
  • Male
  • Single
  • Norman
  • Oklahoma


  • Posted in thread: Brett on brett on 05-02-2013 at 06:10 AM
    I agree with experimenting. Thanks to this hread , I'm planning on repitching Brett L onto a
    gallon or two of the 100% Brett L that I'm building the starter for.

  • Posted in thread: Brett on brett on 05-02-2013 at 01:52 AM
    I would think that the second pitch would add funk to the first pitch. The following is my
    reasoning, though I am only beginning to get into bretts, so this may not be 100% right.The
    first pitch of br...

  • Posted in thread: The Great Brettanomyces Experiment on 04-29-2013 at 04:42 AM
    Brett L definately has cherry notes. I'm doing my own side-by-side experiment. The brett B was
    much more attenuative though, which is odd.Glad to hear about the cherry notes. Are you using
    White Labs ...

  • Posted in thread: The Great Brettanomyces Experiment on 04-28-2013 at 04:27 PM
    I've consistently read that the Wyeast strain of Brett L is more reliable for the cherry pie
    character, whereas the White Labs is funkier, and that massive pitching rates are important, if
    not crucial...

  • Posted in thread: The Great Brettanomyces Experiment on 04-28-2013 at 02:51 PM
    I've been reading what i can find about brett L fermentations. A lot of people seem to report
    over the top horseblanket, smokey/spicey with it. Its interesting that even though you didnt
    get those cha...

  • Posted in thread: Who has combined Brett L and B? on 04-26-2013 at 12:44 AM
    There's no such thing as too nice with brett beers!Are you suggesting that there is such thing
    as "too nice" with other beers? :p

  • Posted in thread: Brett L ferm temp and recipe questions on 04-26-2013 at 12:00 AM
    Nice - I like the simplicity of the recipe.Thanks, I didn't want to over complicate it and mask
    the Brett L contribution too much. Too many tweaks in a recipe makes it harder to learn from

  • Posted in thread: Brett L ferm temp and recipe questions on 04-25-2013 at 04:00 PM
    I bought a bunch of yeasts a month or two ago, and one of them was a a vial of Brett L (WLP
    653) without putting any though into what I'm going to do with it. I tried to brew an all Brett
    B about 4 mo...

  • Posted in thread: Mash temp for partigyle? on 04-07-2013 at 12:02 AM
    I'm about to start my first partigyle, the mash water is on the stove and the grains are in my
    MLT. The first runnings I'm planning on making a barleywine, and with 21 pounds of grain, I'm
    thinking I ...

  • Posted in thread: Sour mash + roeselare Flanders Red? on 03-23-2013 at 06:36 AM
    Anyone tried a 100% Brett fermentation with something other than a Brett Brux strain?I know
    TheMadFermentationist has, you should check his blog

Keg: Citra IPA Bottled: Belgian Stout, Dubbel, Quad/BSDA, Apfelwein Secondary: Robust Porter, Brett B Amber Primary : Saison, Barleywine, Barleywine second runnings on Roselare blend On Deck: Brett L pale