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02-20-2011 1:34 AM


  • CA
  • Hand Pressed Gravenstein Apple Cider
  • Saison w/ Wyeast 3711 & Dry Hop w/ homegrown Tettnanger and Hallertauer
  • Special Bitter w/ French Oak,
    "Imperial" 6.5% Berliner Weisse,
    Belgian Pale w/ Brett,
  • BM's Centennial Blonde
  • Male
  • Single


  • Posted in thread: What to do when you forgot to get wheat? on 10-11-2010 at 12:14 AM
    If it was just for head retention and such then I would have just skipped it altogether, not
    that important.

  • Posted in thread: Looking for Recipe for 2nd Sour (Rodenback or Cuve) on 10-08-2010 at 02:48 PM
    With wild beers I wouldn't take the same "clone it" approach as many do with the other styles
    of beer. It's very unlikely that you'll make something that tastes the same as Rodenbach Grand
    Cru or Cuve...

  • Posted in thread: How should a Berliner Weisse Taste? on 09-24-2010 at 07:13 PM
    What are you basing that on? I've had at least 6 different Berliner Weisses that were brewed in
    Berlin. All were very, very sour. As sour as the very sourest lambics I've had.As for the brett
    that com...

  • Posted in thread: Extra Gallon of wort???? Need quick advice on 09-06-2010 at 08:56 PM
    I would just increase the boil time or boil more vigorously. If that extra gallon was just
    sparge it probably didn't add a whole lot of gravity to the finished 5-5.5 gal.

  • Posted in thread: Why are Rogue bombers such a rip off?? on 09-06-2010 at 06:48 PM
    I'm not sure wine is a great comparison, very few breweries have to sit on their product for a
    minimum of a year. And when they do, don't expect to pay under 10 dollars for a 750 or 22oz. I
    can unders...

  • Posted in thread: Lagunitas - Same Flavor Throughout Styles? on 09-01-2010 at 11:11 PM
    I thinks its a combo of their high mash temps and low attenuation british ale yeast

  • Posted in thread: Cider questions/first batch on 08-29-2010 at 07:50 PM
    18% cider? If that's even possible w/o distillation it would take a couple of years to smooth
    out and might still be more akin to paint thinner than apple cider. Personally, I would ferment
    out a norm...

  • Posted in thread: Craigslist grapes on 08-18-2010 at 05:32 PM
    No, that's fairly expensive actually. 1000lbs of grapes (with stems) usually fills about one
    barrel (~55 gal).Check this out

  • Posted in thread: First attempt at a "cider" on 08-16-2010 at 04:11 AM
    180lbs of Gravensteins = 7.75 gal juice

  • Posted in thread: Belgian Beer = Bologna? on 08-13-2010 at 05:47 AM
    Coriander, the spice used in Blue Moon (and Belgian Witbier in general) is often the
    predominate seasoning in hot dogs. Perhaps it is in bologna as well?(is there coriander in
    DT?)You might be on to s...