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Join Date:

11-17-2008

Last Activity:

12-28-2012 7:43 AM

2 Likes on 2 Posts 

    ABOUT ME

  • Grand Rapids, MI
  • Banjo and Beer
  • Floodplain Engineer
  • Bluegrass
    Reggae
    Country
    Rock
    Americana
  • Arrested Development
    30 Rock
  • Roped in by friends, we still share a SS brewpot and other equipment. Wine, mead, and cider are being brewed on the side.
  • Rye IPA (Founder's Reds Rye clone)
    Ramshackle Ginger Mead (my version of Barkshack Ginger Mead)
    Hard Lemonade
  • "Big Red" wine
    Cucumber Wine
    Spiced Cider
  • Winter Brown Ale (Powder Hound clone)
    Graff - 2/5 cider 3/5 wort
    Blackberry Ale
    Berry Wheat
    Chocolate Portar
    Blackberry Mead
    IPA (Bell's Two Hearted clone)
    Barleywine
    Apfelwin + berries
    Mango Wine
    Strawberry Wine
    Concord Pyment
    Plain Cider
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Succulent Strawberry Blonde on 06-05-2012 at 02:29 AM
    For those that complain of tartness -- you need to age this a bit more. Like a wine that uses a
    lot of fruit, age will bring out the natural strawberry flavor.

  • Posted in thread: Double and Triple Batching on 12-27-2011 at 04:44 PM
    I am thinking of a triple batch coming up here, and only have 1 brew kettle and 1 mash/lauter
    tun. A few things I am thinking of to ease the pain of a long day and increase efficiencies:-do
    30 minute ...

  • Posted in thread: Chancellor Grape Variety on 09-11-2011 at 11:18 PM
    Coming around to harvest time again. To update this thread, I experienced some pretty crazy
    sulphur production. I ended up running the wine through copper tubing I had laying around and
    WHALA it was f...

  • Posted in thread: Blackberry Mead (Melomel) on 08-16-2011 at 12:39 PM
    After making this batch, I realized I only had 7 lbs Tupelo honey and 6lbs blackberries.
    However, I juiced the blackberries and pasteurized for about 10 minutes, skimming off the top
    as it cooled. I f...

  • Posted in thread: Blackberry Mead (Melomel) on 08-16-2011 at 12:38 PM
    Im thinking the seeds impart a vinous, tannic quality. Jack Keller's blackberry wine recipes
    all have him freeze, thaw, crush, *pour boiling water over them* and let them set for several
    days, then ju...

  • Posted in thread: Blackberry Mead (Melomel) on 08-16-2011 at 12:35 PM
    Sounds pretty delic! I've never had a huckleberry let alone brewed with one. However, I think
    you will be pleased with the results - if you have patience :). Higher gravity meads like this
    that are dr...

  • Posted in thread: Bottle conditioned IPAs... on 08-05-2011 at 12:24 PM
    Well I just had the same problem as you did Bovine. Brewed a high gravity IPA with huge aroma
    additions and dry hopping. As soon as carbonation levels were OK the HUGE amarillo nose was
    pretty much go...

  • Posted in thread: WLP810 Starter on 08-05-2011 at 12:20 PM
    Right, so the san fran yeast took about 24 hours to get moving, which scared me right good. But
    at that point it took off, and the aromas from the ferment were great. So, after another day I
    added my ...

  • Posted in thread: WLP810 Starter on 07-25-2011 at 11:28 AM
    Yea I should really do better about making starters. Really. But when I get the chance to brew,
    I just gotta do it. I decided to go ahead and pitch the decanted yeast, but I'll wait to add
    the honey u...

  • Posted in thread: WLP810 Starter on 07-24-2011 at 11:39 AM
    I'm hoping to ferment a braggot (raspberry brown ale with 50-60% honey) with san fransisco
    lager yeast. It worked really well for me in the past, and I washed and preserved about 1 cup
    of the yeast fr...

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"Beer is proof that God loves us and wants us to be happy" -Benjamin Franklin "Whiskey’s for drinking, water’s for fighting over" - Samuel Clemens (maybe)
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