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04-13-2014 1:02 PM

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  • Started brewing in the early 80s. Became a devotee of Dave Line and Charlie Papazian but was not satisfied with the brews I was making.

    I eventually read just about every book available and moved entirely to all grain brewing. In the 90s I traveled to UC Davis to study with Michael Lewis.

    I also made a habit of bugging the owners and brewers at every brewery I found myself close to. I eventually managed to weedle recipes from Mark Stutrud (Summit in MN.) Marin in CA, John Maier at Rogue etc.

    I'm very interested in Belgian beers and have made an oath not to brew anything under 1060 from now on.
  • music,beer,martial arts
  • martial arts instructor
  • Gordon Muir
  • pop and rock, anything before 1972
  • Firefly
  • Recently I have been brewing Scotch Ales, Old Ales, Barley Wines and a whole whack of Belgians. My favorite recent brews are a Triple loosely based on Karmeliet, an Ommegang Abbey Dubbel clone and a clone of the Belgian Russian Imperial Stout, Hercule.

    All are coming along brilliantly.
  • My wife's favorite Porter is almost gone so I'm starting a run of beers based on my favorite Scottish Ale yeast. The Porter, based on Summit Porter, is first. Second will be a beer that is a very close clone of Rogue's Mogul Ale in its earliest malty, hoppy incarnation. Last will be a Barley Wine called Ozone Ale.
  • None, I always keg.
  • Ommegang Abbey Dubbel
    Karmeliet Triple
    Hercule Belgian Stout

    Wee Geordie's Scotch Ale
    Wee Georgie's Wee Heavy

    Summit Porter
    Hercule Belgian Stout
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  • Posted in thread: La Chouffe on 04-13-2014 at 06:26 PM
    I'm about to try this recipe... when i plug 16 lbs belgian pilsner and 1 lbs blonde belgian
    cani syrup (1.032) into beer smith I get 1.090... Even with just the malt I get 1.084 assuming
    about 70% eff...

  • Posted in thread: Karmeliet Clone on 12-19-2013 at 03:11 PM
    Hi, again :). I have a couple of questions more, amm as the wheat is malted in this recipe, are
    the oats malted as well?, are the oats flaked or in grain? and finally, is the clear white
    syrup the cor...

  • Posted in thread: Karmeliet Clone on 12-16-2013 at 11:27 PM
    So first post has the latest recipe, can you please confirm Gordon ? Thanks a lot. I tried this
    as my first recipe but I didn't get the OG (this was my first beer) so I am going to do it
    again since n...

  • Posted in thread: Karmeliet Clone on 12-16-2013 at 04:09 PM
    Hi, thanks for the quick reply. Amm well I would like to try with your original recipe but as
    far as I understood you made some tunings on your own recipe, so, if I make the original one
    with the suga...

  • Posted in thread: Karmeliet Clone on 12-15-2013 at 06:15 PM
    GordonT (or any one else)Hi I just finish to read all this discussion and I'm very excited to
    brew a batch of this Karmeliet clone but after all the tunings I'm a bit confused about what is
    the last (...

  • Posted in thread: 100% Peated Ale on 06-10-2013 at 09:33 PM
    I brewed this quite some time ago, maybe a year or so if memory serves. We had the last pint
    this weekend and I have to say that this gets better with age although die hards may prefer the
    younger mor...

  • Posted in thread: Karmeliet Clone on 05-11-2013 at 12:16 PM
    IDO thanks for suggesting T-58. GordonT thanks for sharing a great recipe. Very close to the
    original.You're welcome! Glad to hear it turned out well for you. Unless your reading was way
    off something...

  • Posted in thread: Ommegang Abbey Dubbel on 02-21-2013 at 02:40 PM
    I'm gonna try.. Thanks!I had made one other fantastic Belgian, and two crummy Belgians. Yeast
    and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and
    needed to u...

  • Posted in thread: Karmeliet Clone on 02-05-2013 at 02:56 PM
    Man, what a great beer. Just wanted to say how much I'm enjoying it. Definitely my best brew
    yet.Great pic Ido. So glad you're enjoying it. I have been unable to brew for the past couple
    of months and...

  • Posted in thread: Karmeliet Clone on 01-27-2013 at 10:10 PM
    I'm just now finishing my first glass of this beer. This is the first brew I've done with soft
    water (having finally understood the mineral content and ph of my water are causing me a whole
    lot of pro...

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This is grain which any fool can eat. But for which the Lord intended, a more divine means of consumption. Let us give praise to our maker, and glory to His bounty, by learning about.. beer. Friar Tuck