Last Activity:01-19-2017 3:50 AM
Likes Given: 24
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Posted in thread: So who's brewing this weekend? on 01-02-2017 at 03:08 PM
Was going to brew yesterday but just couldn't work up the energy after Hogmanay. Big storm
overnight, but it's cleared up nicely. Water's on the burner, on the patio, for a simple
Posted in thread: What I did for beer today on 12-29-2016 at 03:16 AM
For Hogmanay party on Saturday:Drank a couple of pints of a saison to empty a keg. Kegged 5
gallons of my "Vader's Lament" dark IPA & decided to give an extra dry hop in the keg. Threw in
some frozen ...
Posted in thread: So who's brewing this weekend? on 11-13-2016 at 01:13 PM
About to start a Cascadian dark IPA. First brew in six months!
Posted in thread: Not impressed with my immersion chiller... on 06-17-2016 at 06:34 PM
The cheapest, laziest and most effective method when using an IC is to get a $5 paint stirrer
from HD and put it on the end of a drill. For those with higher temp hose water, a pre-chiller
to get it d...
Posted in thread: Austin Homebrew Supply on 05-30-2016 at 10:58 PM
One thing I haven't seen mentioned - grain is now 'mill it yourself' in the previously closed
off grain room. Relatively big change for AHS!
Posted in thread: Who is Brewing Memorial Day Weekend? on 05-30-2016 at 06:38 PM
Brewing an orange/ginger saison, from BrewDog's TM10 recipe. First brew since Christmas.
Posted in thread: Austin Homebrew Supply on 07-14-2015 at 04:30 PM
AHB got bought out and the old owner is gone. I was in there last week and was blown away by
the amount of product they had in the store. THere were hundreds of wine kits, kegs, keggels,
pots, you nam...
Posted in thread: Wyeast 3711 French Saison on 07-08-2015 at 07:49 PM
I would still do a starter. Keep the yeast happy and theyll make you a better beer. Plus, you
cna harvest some yeast from the starter to use for next timeId ferment it much warmer though.
This will in...
Posted in thread: Wyeast 3711 French Saison on 07-08-2015 at 07:33 PM
I'm brewing with this yeast for the first time this weekend (a nice wee saison) and I typically
use White Labs, not Wyeast. My OG will be about 1.065, and I'll be fermenting in the high
60s/low 70s ov...
Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 10-18-2014 at 04:20 AM
Since these beers have their roots in England I would think you could find examples to try
there. This is not as common a style in the UK as you'd expect. That "over the top" element of
RIS is just no...