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12-02-2016 10:29 AM

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  • Posted in thread: Sourcing a Large Amount of Raspberries on 10-16-2016 at 01:37 AM
    I am working on a beer inspired by atrial rubicite from Jester King, and their head brewer told
    me they use 4-5 lb of raspberries per gallon. So for my 4.5 gallon batch, I need about 15 lb.
    This is no...

  • Posted in thread: What are you drinking now? on 08-27-2016 at 04:17 AM
    Having a witbier, it got 2nd recently in the limbo challenge, along with a gose and a Berliner
    weisse. Nearly doubled my total medals.

  • Posted in thread: How long can beer sit in Brett yeast cake?? on 07-25-2016 at 07:11 PM
    Beer can sit with Brett in a non-oxygen environment for however long you like. If oxygen got
    in, I believe there's a chance the brett will produce acetic acid. Was the air lock filled at
    all times? Wh...

  • Posted in thread: First time sour results on 07-25-2016 at 07:08 PM
    Just typical aeration, rocked it around for a minute, not air stone. It fermented in ambient
    temperature of 70 so the wort was probably 75 or so. What about adding in a quart of pure fruit
    juice then ...

  • Posted in thread: Belgian Wit w/ Grains of Paradise??? on 07-25-2016 at 07:06 PM
    I have seen posts about chamomile in a wit. What amount would you add into a 5.5G batch after
    adjusting the reduction? I am going to add this to my recipe notes for references.Sorry I just
    now saw thi...

  • Posted in thread: First time sour results on 07-21-2016 at 08:15 PM
    What was the temperature of the fermentation?What about aeration? I know for the beers I want
    to get really sour from my house mix, I will purge the carboy with CO2 before introducing the
    wort (though...

  • Posted in thread: Belgian Wit w/ Grains of Paradise??? on 07-21-2016 at 08:00 PM
    I added chamomile to my wit according to Mosher's Radical Brewing and thought it lent a nice
    fullness and flavor to it (though I would reduce the amount I used next time).

  • Posted in thread: White Labs Yeast Vault on 07-20-2016 at 02:51 PM
    A week and a half later, the festbier is still slowly slowly fermenting. It started our strong
    about 18 hours after pitching. In these last few days I've raise the chest freezer temp from 49
    to 51 deg...

  • Posted in thread: White Labs Yeast Vault on 07-19-2016 at 08:28 PM
    Festbier with an OG of 1.061 is fermenting nicely at 50 degrees with WLP835. Considering the
    yeast was several months old I made two separate starters and pitched them both @ 46 degrees
    before ramping...

  • Posted in thread: First Lager: Fermentation Timing Question on 07-12-2016 at 10:48 PM
    I've been using the fast lager method and it works very well if you do it right. I rushed the d
    rest once and it wasn't great (I do a minimum of 7 days now).

Blue Lion Brewing Pipeline and storage changing too often to keep track of.