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johnnytaco

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Join Date:

02-28-2012

Last Activity:

06-11-2013 9:22 AM

Birthday:

7/1

Likes Given: 15

2 Likes on 2 Posts

ABOUT ME

General Interests: Disc Golf,Homebrewing(duh),fishing,Rock hounding
Occupation: Chef, Stay-at-Home Dad
Favorite Music: Bluegrass, Jam Band, Metal & Hip-Hop
Favorite Movies: Fight Club, Half Baked, Cool Hand Luke, Resevoir Dogs, Old School, The Hangover
Favorite Television Shows: The Office, The Big Bang Theory, Sons of Anarchy, The Walking Dead
Favorite Books: Jitterbug Perfume, The Cannabible, The Escoffier Cookbook, The Craft of Stone Brewing Co.
Home Brewing Biography: I've been a supporter of craft brewing since I turned twenty one. Back then, there weren't anywhere near as many options as there are today. I became the chef of a micro-brewery in St. Charles, IL in 1999. It was then that I really got interested in pairing food with beer. After a few years, I moved to CO and really got into the craft brew scene at its heart, often making trips around the state to play disc golf and visit breweries. My wife and I moved to MT after the tragic death of our first child. (born without a thymus in her thyriod gland) While living in Missoula, I got spoiled, having four breweries within 20 minutes of my house. We moved back to CO last Aug. and I kept craving Double Haul from The Kettlehouse Brewery. My friend Roger had bought some gear from his friend who was moving to DC and suggested we try a brew. I'd been thinking about trying for the last ten years, so I said sure. My culinary background helped me feel comfortble tweaking recipes and now writing my own with good results. I just passed 50 brews since October, 2011.
Future Brews: Octoberfest/Marzen, Strawberry Blonde, Blood Orange Saison, Dunkelwiessen, Imperial Mexican Lager(El Rey)
Primary: Bitter you than Me (ESB)
Secondary: Cluster-Fuggle Stout
Bottled: Belgian Strong Golden Ale, Peach Melomel with Bitter Orange and Pink Peppercorn, American Smoked Black Ale, Schwartzbier, Christmas-Spiced Barley Wine, Saison, Imp. Pilsner, Belgian Dark Strong Ale, Chocolate-Cherry Imperial Stout, Short-Bus Lager, Mexican Chocolate-Chipotle Porter, Wild Hop Lager, Imperial Irish Red, Belgian Red Ale, Ganja Altbier (Green Stripe!)
Kegged: Cluster-Fuggle Stout, Arrogant Hippie(my AB clone attempt)
Gender: Male
Status: Married

City: Conifer

State/Province: CO

LATEST ACTIVITY

Posted in thread: Music Match on 05-17-2013 at 04:15 PM
Ballad of a Teenage Queen - Johnny Cash
Posted in thread: Using whirlfloc and chilling wort post boil. on 05-16-2013 at 08:12 PM
Maybe this happens to me because I dont let the chilled wort settle and I pour everything in
the fermenter. I do use a strainer bag which catches all the hops, but what about proteins?
These make it t...
Posted in thread: Mexican Lager (Cerveza) on 05-06-2013 at 03:54 PM
I did it the way I was talking about just waited 90 min on the mash. Worked great nice dry
crisp beerWhat temp did you mash at? How was your efficiency? The only reason we use 6-row in
this country is...
Posted in thread: Mexican Lager (Cerveza) on 05-04-2013 at 06:38 PM
Instead of the 6 row could you just add extra pale and some rice hulls?With all that corn, you
need the extra enzymes from the 6-row to convert efficiently.
Posted in thread: Chocolate Cherry Imperial Stout on 04-18-2013 at 05:56 PM
to the OP: have you tasted this beer yet? i'm doing some research for my imperial stout recipe
( and i'm looking at this grain bill. first thing that strikes me is that i would have
inverted the quan...
Posted in thread: Chocolate Cherry Imperial Stout on 04-18-2013 at 05:49 PM
JT,Thanks for posting this recipe! I am looking for an Imperial Stout that tastes like
Chocolate Cherry cake. Would you say this would do it? Also, looking at your original recipe
post, and the notes ...
Posted in thread: Cocoa Nibs in Cointreau? on 03-17-2013 at 05:51 PM
After responding, I tried what you were saying. I have changed my song a bit. Soaking the cacao
nibs in alcohol makes you have better control of how chocolatey your final product is as well
as adds a ...
Posted in thread: Professional Chef will give recipes on 03-14-2013 at 04:56 PM
Tall order...but certainly intimidatingMole`I've got this one. Unless you have a whole day to
spend on this, don't try it. Just buy some at the store and re-hydrate according to
instructions.Here goes...
Posted in thread: Hop utilization on 03-14-2013 at 03:52 PM
The Arrhenius formula would be the one to use but probably the rule of thumb will get you as
good a result as the actual equation given that you don't know activation energies etc. The
rule of thumb s...
Posted in thread: Hop utilization on 03-08-2013 at 10:38 PM
The isomerization reaction is heat-driven and the rate of isomerization is affected by boiling
temperature. In your case, you can obviously still have a vigorous boil. But you can't get the
heat energ...

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