Homebrewtastic

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Join Date:

06-14-2009

Last Activity:

09-29-2013 9:32 PM

Likes Given: 1

24 Likes on 21 Posts 

    ABOUT ME

  • Homebrewing
  • Chef
  • Matt
  • Journey, Neil Diamond, Boston, AC/DC etc...
  • A Bridge Too Far, Kiss Kiss Bang Bang, Dawn of the Dead, 28 Days Later, The Godfather
  • King of the Hill, The Shield, It's Always Sunny in Philadelphia, Family Guy, Lost
  • Pillars of Creation, Faith of the Fallen, Atlas Shrugged, The Complete Joy of Homebrewing
  • I got into homebrewing at 18 when my dad bought a basic homebrewing kit and then he quickly got bored with it. I helped him with his first few batches of beer and then took his gear when he didn't want it anymore.

    I brew on an outdoor burner with a 30 quart stock pot. I converted a 40 quart ice chest into a mash/lauter tun.

    I've been brewing SMaSH brews as of late. My most successful one was a Vienna/Cascade mashed at 154 and fermented with some dry Notty.

    I also really love naming my brews after dated pop culture references.
  • Low gravity rye with brett
    Dark Saison with brett
    Belgian Golden Strong Ale
  • Sysphus Late Runnings From Real Ale Brewing Co. Hopped with Galena, Cascade and a crapton of Willamette.
  • Belgian Slut - Belgian IPA
    Concrete Blonde (Belgian Blonde Ale)
    Fraggle Roktoberfest
    Orange Cyser
  • Baconated Stout
  • Male
  • Married
  • San Antonio
  • Texas

LATEST ACTIVITY

  • Posted in thread: First Funk, thoughts? on 09-17-2013 at 09:56 PM
    Anybody have an update? I ended up adding dried cherries about a year ago. I just bottled it
    about an hour ago. The taste I jut sampled was amazing. Smooth lactic sourness. Light on the
    funk. Nothing ...

  • Posted in thread: Dry Fruit Source(s) for Sour Barrel on 09-24-2012 at 01:26 AM
    Believe it or not the WalMart brand dried cherries don't have any oil on them. They were the
    only ones I could find for my sour brown.

  • Posted in thread: Angry responses on 07-06-2012 at 12:11 AM
    I'll handle this!!!

  • Posted in thread: New Belgium/Lost Abbey "Brett Beer" on 07-02-2012 at 11:57 AM
    They do still pasteurize, but their method is different from your standard filtration method.
    So while there are still some critters sitting at the bottom of the bottles.... They're all
    dead.

  • Posted in thread: Sour Wheat Beer - 1 month - with bugs on 06-30-2012 at 12:35 PM
    Homebrewtastic: Was there any funk at all in that beer? Its really hard for me to believe there
    would be any contribution from the Lacto or the Brett. Lacto usually takes over a month and a
    half just ...

  • Posted in thread: Shortest time for a lambic to age on 06-26-2012 at 11:55 AM
    Just curious what the shortest amount of time any of you HBTers have let your sours go before
    drinking them is.I just read a thread about a 1 month Hefe-sour and it got me thinking. I have
    a Sour Blon...

  • Posted in thread: What's in your fermenter(s)? on 06-26-2012 at 01:17 AM
    Rye wine and a lambic.

  • Posted in thread: Pellicle Photo Collection on 06-24-2012 at 02:25 AM
    I'm pretty sure the horizontal fermentation helps.It's in Complete Joy of Homebrewing.

  • Posted in thread: Peach wheat beer on 06-22-2012 at 02:45 AM
    -------------Thanks that sounds awesome definitely love saisons , is it better to use real
    fruit rather than extracts? and is it more difficult to do so? It sounds like the extract is a
    little easier ...

  • Posted in thread: Dry hopping question on 06-22-2012 at 02:06 AM
    My dad says the same thing. Funny you should mention the sack. I asked my LHBS about that and
    they told me just to throw them in the carboy so now I have the mess. I guess I will just keg
    and cold cra...

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On Deck: Primary: Lambic-ish Kegged: Das Funken Weisse, Un Poquito Wylde Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber Adventures in Zymurgy - Homebrewing and Sour Beer Blog
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