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02-14-2013 10:07 PM

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  • Merchant Mariner who likes to brew wherever he can... when ashore. Into experimentation on a tiny operation, usually based out of whatever fits in my trunk that can be set up in a hotel room closet.
  • Merchant Mariner
  • Classic Rock n Roll
  • Graduated to all grain recently with a new 10gal rubbermaid cooler, 8 gal brewpot w/ spigot, and counterflow chiller and and still learning the best ways to use each in a limited space (and without destroying my girlfriend's kitchen). Bought a few 20l barrels as well and just waiting for the brews to complete primary fermentation before racking them over. Eager to continue on with sours and barrel aged brews, but recent successes with Gluten Free and sessionable ales have given me something to think on and drink on in the meantime.
  • Instant Karma Berliner Weisse, Straight Up Saison
  • Gooseneck Pale Ale, Instant Karma Berliner Weisse, Rosewater Saison, Lambic Pentameter, Blackberry Mead, Flemished Down Red, Party Guy Bier De Garde
  • Irish Imperial Ale (barrel), Jamil's Flemish Red (barrel), Jamil's Flemish Brown (barrel), Belgian Dark Strong (barrel)
  • Gluten Free Pale Ale, Gluten Free English Mild
  • Red Rye Returning
  • Male
  • In a Relationship
  • I've Been Everywhere Man
  • Tough Question


  • Posted in thread: Lagunitas One Hitter Series Clones... on 01-22-2016 at 04:39 AM
    Howdy guys, info from the source:3 types of pale wheat, adding up around 30% of total grist.
    Remainder 2-Row.Keep brewhouse additions simple:-Clean bittering hop up to ~60 IBU-0.2lb/bbl
    each in Flavor...

  • Posted in thread: Add Water To Secondary?? on 01-23-2013 at 06:41 AM
    If you're doing it at all, do it after racking so as not to disturb your trub bed. That said,
    use sterilized/filtered water, otherwise there's a risk of infection. Beyond all that, is it a
    beer where ...

  • Posted in thread: Barrel aging question on 01-23-2013 at 06:37 AM
    Even if the beer's completely fermented out, it wouldn't be a bad idea to cap the barrel with
    an airlock or a 3-stage bung to allow excess pressure to vent out (apparently that's what
    they're doing at...

  • Posted in thread: Three Newest labels on 01-23-2013 at 06:29 AM
    Wow, yeah, but The Bruery does have a Tart of Darkness already in production... these are just
    homebrew labels, right?

  • Posted in thread: 4.5 gallon carboy??? on 01-23-2013 at 06:26 AM
    You've still yet to mistake a bag of PBW for priming sugar, so you're on the right track bud.
    Yeah, this is now your experimental fermentation vessel, ie. you don't really trust drinking
    5gal of whate...

  • Posted in thread: buying online on 01-23-2013 at 06:22 AM
    Gotta prost BrewMastersWarehouse and MoreBeer. I do dig the fact that you can post a recipe to
    BrewMastersWarehouse and buy exactly (almost) what you need, rather than weighing everything
    out yourself...

  • Posted in thread: ~100% Oat Malt... Shmeh on 01-22-2013 at 11:18 PM
    Definitely forgot to add the bit about adding Clarity-Ferm to the fermenter. Hopefully that'll
    help drop out whatever may have been cross-contaminated, etc. Apparently that's all the guys
    making O-Mis...

  • Posted in thread: No yeast for a week. Is it ruined? on 01-22-2013 at 01:34 AM
    For whatever reason, the last few ales I've made have had absolutely no "signs" of fermentation
    in the traditional sense. No real bubbling in the airlock, only a slight krausen, etc. but all
    have fini...

  • Posted in thread: BIAB water displacement? on 01-22-2013 at 01:30 AM
    Generally agreed figure seems to be equivalent to around 0.36qt (volume) per pound (weight) of
    grist. Other figures run around "Uncrushed malted barley is about .75L/# dry. Malted wheat is
    about .65L/...

  • Posted in thread: OG 1069 down to it possible? on 01-22-2013 at 01:18 AM
    It's possible, but you may want to look into staggered yeast/nutrient/enzyme/oxygen additions
    to push things along. Or you could sub malt (appx 75% fermentable) for honey/sugar (nearly 100%

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