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ForRealBeer

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Join Date:

11-18-2009

Last Activity:

06-11-2015 10:11 PM

Likes Given: 5

2 Likes on 2 Posts 

    ABOUT ME

  • Raleigh
  • photography,sports,brewing,writing
  • IT Work-bot
  • I started brewing in 1979 when I was talked into it by the very eager Mike Williams of American Brewmasters here in Raleigh. At the time, Mike was running his store at the local flea market and he told me that I could brew 2.5 cases of good beer for about $10. I was an engineering major in college at the time, and I could do that math pretty easily. Even then, that was a great price for beer.

    We bought enough to make three batches that day. The first two were disasters, thanks to lax sanitation and measurements. Bottle bombs of toxins banned by the Geneva Convention would best describe those attempts. On my third and final try, I spent two days cleaning out my college apartment kitchen, followed the ingredients to the letter using "borrowed" lab thermometers from university, etc. With great fear, we opened up the third try, and....I'm about 500 batches or so down the road now.
  • Dunkelweizen
    Honey Witbeir v1.2
    "Accuser's" Belgian Golden Ale
    "Red Army" Imperial Stout
  • nothing...wife said the fermenters need to be put up for XMAS
  • nothing...wife said the fermenters need to be put up for XMAS
  • Bottling? Not anymore.
  • On tap: Honey Witbier v1.1
    On tap: Liberty Ale Clone
    Ready to tap: Wolfpack Red Ale
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Coffee: Ingredients, Roasting, Grinding, Brewing, and Tasting on 06-11-2015 at 10:03 PM
    Thanks guys. Dan Kehn's assessment was pretty much spot on about CCC...it's a really friendly
    place to work, and one where you're treated very well as an employee.I spent some time with
    Nathan Brown t...

  • Posted in thread: Confession Time on 06-11-2015 at 01:58 AM
    I've only been brewing for a couple of years, about 60 batches, and I've never made anything
    quaffable. Maybe I don't know how to quaff?If you've got 60 batches done in two years, I think
    you're makin...

  • Posted in thread: Coffee: Ingredients, Roasting, Grinding, Brewing, and Tasting on 06-11-2015 at 01:50 AM
    thats awesome! are you a barista or do you roast?Well, kinda sorta. I'm the IT manager and I
    oversee all of our tech systems. Everyone that works at the company either has a deep
    background in coffee ...

  • Posted in thread: Confession Time on 06-11-2015 at 12:32 AM
    What's a mash pad?They're nylon pads that are about 3/4" thick that goes on the bottom of the
    mash tun to serve as a filter -- much like the stainless steel braids that a lot of folks use
    now, but the...

  • Posted in thread: Coffee: Ingredients, Roasting, Grinding, Brewing, and Tasting on 06-11-2015 at 12:10 AM
    Burundi is an interesting area for coffee that's starting to emerge after their government
    released state control and now their coffees are graded for quality before being sold and
    shipped. We (I work...

  • Posted in thread: Confession Time on 06-10-2015 at 11:57 PM
    I still use a mash pad in my 10 gallon round cooler setup.I guess that's been out of fashion
    for 10-15 years, but it works for me and the issue of it being food safe was settled a very
    long time ago b...

  • Posted in thread: How old is too old for crushed grains? on 06-10-2015 at 04:06 PM
    I brewed some two year old two-row a couple months ago and it did just fine. The finished beer
    tastes fine, it has good head retention and no one who's tasted it knows the difference. The
    only differe...

  • Posted in thread: Creating an NA (Or...how I neutered my beer) on 05-10-2015 at 09:05 PM
    This thread is very interesting to me because SWMBO went on the wagon for health reasons and
    sometimes it has become a point of contention that she cannot have a "good" beer while I
    literally have gal...

  • Posted in thread: Kill Devil Saison on 10-31-2010 at 02:06 PM
    I hear you about six bottles, I have often had the sort of homebrewer's remorse. One time,
    though I got smart and left a case of bottles at my late grandmother's house for safekeeping. I
    got down to s...

  • Posted in thread: How much do you worry about your fermentation temps? on 10-27-2010 at 08:17 PM
    Funny you should say "homebrew taste" because that's what all of my beers used to have until I
    switched to All grain brewing. I ferment exactly is the same place and don't really worry about
    temp. Eve...

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