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03-23-2014 12:27 AM

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  • Various quests,rescue missions,etc
  • Unicorn Rancher
  • Ubu Bibbelak
  • Buster, Monk, Sonny Rollins, JB
  • Anything not involving obvious premises, an Affleck or major plot points conveyed via rapid, unlikely dialogue
  • Breaking Bad, Mad Men, Adventure Time, c.o.p.s.
  • Sirens of Titan, anything Twain, medical textbooks
  • I only recently got into brewing because of my old friend's skill and interest in it, and my admiration of his ability to discuss it intelligently
  • saison during winter
  • dunkelweizen, choco-cocoanut porter, rye ale
  • dry-hop pale ale, cider, Riesling
  • Patersbier, Scottish 80, APA, witbier, browns, rasperry/mango wheat, chocolate/vanilla-bourbon oatmeal stout, various mishmashes
  • Debating corny vs sanke
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  • Michigan


  • Posted in thread: Bottling with Orange Extract? on 03-13-2014 at 02:15 PM
    I have a 3G batch of saison I'll be bottling soon. I added organic orange zest in the last 5min
    of the boil, but after three weeks fermentation it's indiscernible.I thought maybe I could put
    the zest ...

  • Posted in thread: How Much Honey is Too Much on 03-12-2014 at 05:22 PM
    I'm doing a 3G batch of wheat:4# white wheat1# pale ale.4# honey malt.3# flaked wheat.3#
    Victory1# clover honey @ flameout.5oz Saaz @ 60.5oz Saaz @ 10White Labs 320I realize that most
    of the honey tas...

  • Posted in thread: Saison Yeast Fermenting Near Heat Vent on 02-24-2014 at 04:47 PM
    It's February in Michigan--a warm day is 25F.To spite the bs that is midworst weather, I
    pitched a WLP 565 into 5G fermenter, wrapped it in heavy towels and placed it within inches of
    a floor vent in ...

  • Posted in thread: Patina on Copper IC OK? on 02-24-2014 at 04:36 PM
    My copper IC is beginning to get that statue of liberty patina on it. That's safe to use still,

  • Posted in thread: Conversion in Less Than 1 Hour? on 01-04-2014 at 05:56 PM
    Ok, finally tracked down the second source--head brewer at Summit. If you want to listen, it
    starts at 1:27:00 or so and continues in various veins for a good 7-10 minutes.Interesting
    stuff!that's awe...

  • Posted in thread: Preventing Stuck Sparge When Using Rye Malt on 12-30-2013 at 09:13 PM
    Any advice on preventing a stuck sparge with rye malt? I've never used it, but I've read of
    horror stories of gooey nightmares.The recipe I've concocted uses 15% rye malt (the rest 2-row,
    munich and c...

  • Posted in thread: Pitiful Extraction from Cooler Mash Tun on 12-30-2013 at 08:35 PM
    No, not really. But to drain so slowly is probably a problem as the sugars would settle back
    into the grain.One thing that struck me is the lack of stirring in the sparge water. I'm not
    exactly sure i...

  • Posted in thread: Conversion in Less Than 1 Hour? on 12-30-2013 at 08:29 PM
    Gordon Strong has made similar comments along those lines...that mash temperature doesn't
    matter.This had me so curious that I did an experiment. The exact same beer, one mashed at 160
    and the other a...

  • Posted in thread: Pitiful Extraction from Cooler Mash Tun on 12-28-2013 at 03:43 PM
    i don't have a pre-boil grav, no. was too anxious to get the first pot my original
    post said, yeah, i was suspicious of stratification, but i poured in the second runnings from
    such a great...

  • Posted in thread: Pitiful Extraction from Cooler Mash Tun on 12-27-2013 at 11:06 PM
    "I've personally had the best batch sparges at 25 minutes, while stirring every 5 minutes and
    one last time a minute or 2 before starting my draining."wowzers. i've rarely ever let my
    sparge water han...

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