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08-10-2016 12:35 PM

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  • Starting out I brewed 9 batches of extract with steeped grain and made several good beers. Then I realized 12 lbs of grain would fit into my 6 gallon pot and jumped head-first into all grain as BIAB. I currently use that 6 gal pot as a mash tun (with bazooka screen) and boil in a 10 gal kettle for all grain brews. rnMy favorite thing about homebrewing: Crafting my own unique recipe and reaping the benefits. A beer after work tastes so much better when it's a fresh homebrew! rnI don't really have a favorite style and tend to brew what I am in the mood for. Generally, that means dark and roasty in the winter and light and hoppy through the summer. I made a great stout last winter using some Brown Malt for a deep roasty flavor, then brewed a very good Belgian similar to Rare Vos.
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  • Brewed the first 2 batches as straight extract, then discovered steeping fresh grain added a level of flavor I was looking for and brewed another 8 beers with steeping grains. I was hesitant to buy a ton of equipment for an all grain set up and a little squemish about the process until I stumbled across Brew-In-A-Bag (BIAB). I made numerous brews on this method then bought a bazooka screen and ditched the bag. Mash tun is my old kettle replaced by a big 10 gall kettle that I love.
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  • Posted in thread: Spike Brewing Kettle Giveaway on 07-28-2016 at 01:50 PM
    Man that thing is shiny!

  • Posted in thread: Sanitizing brewing water without boiling? on 07-20-2016 at 01:14 PM
    Somebody beat me to it.

  • Posted in thread: Poll: Favorite Most Used Specialty Grains on 04-11-2016 at 07:04 PM
    I'll add another vote for Brown malt. Dark milds, stouts and porters really benfit from that
    deep toasty/roasty flavor. I had a beer epiphany the first time I tried Brown Malt in my
    standard stout rec...

  • Posted in thread: Best SMaSH recipe you've made??? on 03-29-2016 at 07:15 PM
    Challenger and Vienna SMaSH came out really well. I mashed at 150 'F and hopped with:0.5 o at
    60 min, 0.75 oz at 20 m and 0.75 oz at 2 min.I got alot of sweeter orange than I expected from
    the hops an...

  • Posted in thread: How long is your brew day? on 01-11-2016 at 03:10 AM
    I'm interested in how long it's taking guys to get their water from tap to strike temp. I'll
    note mine next time.Usually my cheap banjo burner can heat 4.5 gallons from room temp to strike
    temp in 15 ...

  • Posted in thread: What's your next brew? Why? on 01-06-2016 at 02:13 PM
    Making Palmer's Elevenses because I am craving a good mild (and want to tweak my mild recipe)
    and a Vienna or Maris Otter SMaSH.I've been itching to do a double brewday and SMASH is a
    logical choice.

  • Posted in thread: Common Room ESB on 12-07-2015 at 03:47 AM
    Has anyone thought of turning this into a Dark Mild? I wonder if 0.25 lb of a dark malt
    (chocolate malt, debittered black malt, extra brown malt) would add or detract from the
    beer.Also, I have been t...

  • Posted in thread: Propane Burner Cleaning on 10-07-2015 at 06:25 PM
    After 2 years of brewing (about 15 batches) on a cheap $40 burner, I noticed the same problem.
    Rust and debris will clog the orifice beneath the disk that send gas to the fire. I used the
    brush attach...

  • Posted in thread: Common Room ESB on 08-24-2015 at 01:31 PM
    This is a great recipe. My goal was an ESB / Mild with a big floral aroma and this delivered. I
    swapped 0.25 lb of medium crystal for some biscuit malt and really enjoyed the results. My mash
    temp was...

  • Posted in thread: Sour Mash odor behind your house? on 03-04-2015 at 04:33 PM
    I agree that spreading it out thin will help the spent grain dry faster, equating to less funk.
    Try covering each layer with soil or mulch. Microbes in the soil will break down the sugars
    faster befor...

Life is too short to drink cheap beer. I decided to stop drinking with creeps. I decided to drink only with friends. I've lost 30 pounds. -- Ernest Hemingway