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01-22-2014 2:52 PM

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  • I worked at Copper Creek Brewing Company while getting my undergraduate degree @ UGA (Athens, GA). After 'a many conversations Matt Buley, the brewmaster, he told me I had to get Papazian's book. I got it, had it for about a year, then, with the motivation of another brewer, Heather (my friends GF), I decided to get up and brew one day.
    In 2005 a Bavarian Hefeweizen was my first brew (Weyermann Wheat extract, Perle and Hallertauer hops, and WYeast Bavarian Wheat), because I had just gone on a trip to Germany. I had left one of those beers in the back of the fridge for a couple of months on accident. When I drank it I was blown away by the taste of fully matured homebrew. 100% hooked since that day.
  • Oatmeal Stout for my heady friends
    Simcoe IPA for my head
  • Centennial Pale Ale
  • Soon to be Oktoberfest
  • Just drank my last Munich/Tettnang SMaSH.....simply delicious (4 months in bottle)
  • Brandon's British Brown
  • Male
  • In a Relationship
  • Athens
  • Georgia


  • Posted in thread: My first Chocolate Stout has some off flavors,unsure how to correct on 03-02-2012 at 07:37 PM
    Well after a month plus in the keg, this beer is AMAZING! In fact a BJCP judge asked me for
    this recipe at a recent brewing event! Him and his wife drank pretty much the whole growler

  • Posted in thread: Imperial Stout Recipe on 03-02-2012 at 07:32 PM
    You could mash lower, 150 - 152 F with that huge OG and still end up with a beer that finishes
    high >1.020. Mashing at 154 F may result in a cloyingly sweet beer. The 6 months of aging isn't
    going to ...

  • Posted in thread: Carapils on 03-02-2012 at 07:23 PM
    CaraPils gets a bad wrap, but its a great malt. And its in a lot of IPAs that want to finish on
    the dryer side but still have a nice mouthfeel.That Green Flash IPA is pretty amazing and its
    8% carapil...

  • Posted in thread: Oatmeal Chocolate Stout - feedback on 03-02-2012 at 07:17 PM
    Another thing, your IBUs for the beer are pretty high for a choco stout. I would move it to
    like 25 IBUs. The increased bitterness will take away from the maltiness you are wanting in the
    stout. Plus ...

  • Posted in thread: Oatmeal Chocolate Stout - feedback on 03-02-2012 at 07:15 PM
    I don't think you should boil the cocoa powder. I would just add it at flame out, let it steep
    for 5 - 10 min and then start cooling. Also, I would add the whirfloc later in boil, say the
    last 1 min o...

  • Posted in thread: A Brewing Water Chemistry Primer on 02-28-2012 at 02:49 PM
    Calcium Sulfate is never added for any reason?Gypsum is calcium sulfate

  • Posted in thread: A Brewing Water Chemistry Primer on 02-27-2012 at 03:58 PM
    Thank you. I read through the entire thread about a month ago and have since purchased a meter.
    In G.Strong's book it mentions a pH correction of .3 for room temp which lead me to believe
    that the 5.2...

  • Posted in thread: My Hydrometer is floating in my carboy... on 02-17-2012 at 06:34 PM
    I'm new, but this sounds like a good idea to me. You can just tap on the hydrometer to release
    bubbles/crud and get a reading without pulling any beer out. Or is this not a good idea?Well
    you have to ...

  • Posted in thread: 1st all grain wheat brew on 02-16-2012 at 08:58 PM
    I never use ricehulls with my wheat beers (typically 65% or so wheat) and never have any
    problem running off or batch sparging. But I use a bazooka screen in my mash tun so I don't
    know if that is wha...

  • Posted in thread: puzzled on 02-16-2012 at 05:22 PM
    The high flocculation of that yeast is most noticeable in the glass, i.e. clear beer without
    filtration (esp. compared to that yeast's brother 001/1056).Other great things about the yeast
    is its a fas...