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11-24-2015 11:55 PM

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214 Likes on 159 Posts 


  • Wuhan, China
  • I've been living in Wuhan, China for over five years now. It's about time to finally get proactive about good beer!
  • Kindergarten Teacher
  • Double IPA - Pliny clone?
  • Left Hand Milk Stout Clone
  • None
  • Caramel Amber Ale
  • None
  • Male
  • Engaged


  • Posted in thread: What local craft beer do you take for granted. on 11-24-2015 at 06:14 AM
    Yeah, that's how Koreans hit soju (especially older men), just takes a bit longer and shot
    glasses are bit bigger because it's weaker.That said, if you sip baiju reaaaaaaaaally slow it's
    not that bad....

  • Posted in thread: What do you do to make money on the side? on 11-24-2015 at 04:37 AM
    I would do English tutoring on the side if I had the inclination to make some extra dough. I
    get very generous offers and I feel bad saying no to the parents of my students, but I'm
    already at work 50...

  • Posted in thread: What local craft beer do you take for granted. on 11-23-2015 at 08:14 AM
    Oh I know all about baiju. Last time I had some it took three taxis for me to get home. Never
    again.That's what I say every time, but my in-laws (immediate and extended) and most of our
    friends insist...

  • Posted in thread: What local craft beer do you take for granted. on 11-23-2015 at 02:22 AM
    It`s freaking Korea. I`m grateful for anything that hasn`t had a shot of soju dropped in
    it.Except Cass. ****ing Cass.Right - same here in China. Sure, Beijing's had craft breweries
    for a while, but i...

  • Posted in thread: Truebrew Nut Brown- Forgot to add Brown Sugar? on 11-23-2015 at 02:18 AM
    Do what beergolf suggested - boil it a bit to sanitize, let it cool down, and toss it into the
    fermenter. If your fermentation is done it will start up and you'll want to give it another
    several days,...

  • Posted in thread: Saflager US-05 ideal temp on 11-23-2015 at 12:30 AM
    My most recent finished batch is an APA that spent its first couple days at 16C with US-05. I
    can't say that I've tasted "peach" esters exactly, though my palate is crap so that's not
    saying much, but...

  • Posted in thread: Help a know-nothing formulate two meads on 11-23-2015 at 12:20 AM
    I came home from shopping yesterday with a couple interesting fermentables. A farmer was
    selling his sweet osmanthus (桂花) honey at a reasonable price, so I brought home a
    couple kilos - ...

  • Posted in thread: Strong Alcohol Flavor In First Five Batches on 11-20-2015 at 10:56 AM
    67 is still a bit high. If you're measuring the ambient temperature in the kegerator, you're
    probably actually fermenting at 72+ during the most active, ester-forming phase of
    fermentation. If you're ...

  • Posted in thread: Anyone Make their own Sushi on 11-20-2015 at 10:49 AM
    Get to know the people who work the seafood counters at the nicest markets in town. They will
    be able to tell you when they get shipments of sushi grade fish - ideally you could buy and use
    it the sam...

  • Posted in thread: Holding a Candle for Malty Dark Beers in CA on 11-20-2015 at 06:42 AM
    Oh Victory at Sea... I wanted to like it, hell, I wanted to love it, but it felt like I was
    drinking triple-strength French Roast infused with copious roasted and caramel malts, then
    carbonated. I lik...

  • South China Brew Group
    South China Brew Group
Primary: Next Winter Barleywine Bottled: RIS, Crap IPA with too much coffee, Infected (but still intriguing) Saison, Trial APA 1.0 and 2.0, Trial IPA Coming Up: Hefeweizen? Trial IPA 2.0 Hops: Caliente, Ahtanum, Nelson, Azacca, Equinox, Fantasia, Huell Melon, Lemon Drop, Pacifica, Sorachi Currently Thinking: Nelson Sauvin and Citra are basically cheat codes for IPAs...

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