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01-29-2014 4:21 AM

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  • I am a native Oregonian. Born here in the Willamette Valley. One of the best places to grow hops. Maybe that is why I love hoppy beer so much
  • Brewing,Cycling,RC Car racing,Motorcycling
  • Mechanic
  • In 2009-2010 my brother convinced me to help with a brew he was working on. Two weeks later I was brewing my own beer. I quickly moved over to all-grain brewing for better control. I recently upgraded my capacity to allow 10 gallon batches instead of my basic 5 gallon setup.
  • I plan on developing about 5 standard house beers: a Session IPA, a true Pale ale, an Amber, a Porter and an IPA. After they are solid I will start playing with some less traditional brews.
  • "Squeeze my lemons"
  • Broken Bat APA
  • Broken Bat APA
    Sweaty Lunch Snack
    Mother Clone
  • Male
  • Single
  • Eugene
  • OR


  • Posted in thread: Stout Final Gravity way to High? on 01-14-2014 at 03:23 AM
    With an extract recipe you should be able to hit 75% attenuation with most yeast if they are
    healthy. If you are not pitching enough yeast, or if you are not providing enough oxygen when
    pitching that...

  • Posted in thread: Low OG on 01-11-2014 at 02:19 AM
    How did you crush the malt? How long did you let the mash sit @ 155. And you can probably do
    another round of sparging with about 2 more gallons to prevent coming up short on volume. The
    only other re...

  • Posted in thread: Im Lee from Arkansas....HELLO!! on 01-10-2014 at 02:15 AM
    Cool. Take a little time to browse all of the forums here and ready the "stickies" they have
    been selected for good reason.

  • Posted in thread: Chocolate malt comparisons on 12-22-2013 at 08:44 PM
    I am brewing a porter today and the recipe calls for chocolate malt. I find a great range in
    Lovibond and flavor descriptions from maltster to maltster. I would really like to find a
    chocolate malt th...

  • Posted in thread: Chocolate stout on 02-02-2013 at 04:52 PM
    I have been doing all grain for a while. I would say you need to use a base malt for your
    recipes and use less of the really highly colored specialty malts. The base malt will
    contribute extra enzymes...

  • Posted in thread: Attempting to brew in Okinawa on 01-25-2013 at 09:39 AM
    Start by browsing HBT and looking for forum categories where you have questions, then read the
    'Sticky' topics. These are posts that have been designated by the moderators as having
    exceptional value ...

  • Posted in thread: Upgrade plz. on 01-24-2013 at 06:57 AM
    The crush of the grain was the issue. With the new grain mill he moved from the 65-70 range to
    the 75-80 range.

  • Posted in thread: Accidentally ordered California v ale yeast. on 01-12-2013 at 01:27 AM
    You should be fine. California V is the same basic strain as 1272 (Anchor Liberty) according to
    Mrmalty. I use it for most of my IPA and Pale recipes. I prefer it to 1056 because it tends to
    make for ...

  • Posted in thread: Russian Imperial Stout (2011 HBT Competition Category Winner) on 01-10-2013 at 05:25 AM
    If you have beersmith you will be better off to create the recipe yourself based on your
    equipment and efficiency. I would share mine but I did a parti-gyle type of production. The Big
    beer hit 1.094 ...

  • Posted in thread: pitching rate by temperature on 01-10-2013 at 05:20 AM
    I generally over pitch a little bit. I tend to get a pretty predictable level of esters as long
    as I keep the yeast healthy and the temp low. I have never really experienced any negatives
    from overpit...