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08-17-2012 2:24 AM

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  • Idaho
  • Been brewing since early '08. Love trying new types of beer.
  • DIY electronics,outdoors,music
  • All kinds of rock, blues and jazz
  • To many to list! Esp. like comedies and action
  • Lost, MASH
  • Way, way too many to list
  • Boy Scouts, Lions Int'l
  • Fairly basic kit: 2 carboys, 50 or so bottles, a bench capper and some tubing.
  • Anything that looks good.
  • Apfelwein
  • Lots of stouts
  • Male
  • Married


  • Posted in thread: Longest time in the secondary for your ales? on 09-20-2011 at 08:19 PM
    10 months for me. Barleywine. Recipe called for aging it 1 year. It'll sit in the bottles until
    November, when I'll sample it on its 1st birthday.I added Montrachet yeast at the time of

  • Posted in thread: Portland, OR brews on 09-18-2011 at 12:27 AM
    McMenamins (not sure about spelling) is usually good. They brew a range of beers.

  • Posted in thread: Carboy calibration on 08-29-2011 at 05:16 PM
    I put some tape at appropriate levels.

  • Posted in thread: Carbing a year old Barleywine on 08-20-2011 at 09:52 PM
    Does yeast type matter? I'm thinking of using a wine yeast due to the high ABV.

  • Posted in thread: Carbing a year old Barleywine on 08-20-2011 at 09:05 PM
    I have been bulk aging a barleywine for about a year now. Getting ready to bottle. With year
    old yeast do I need to take any extra pre-cautions to make sure it carbonates well?

  • Posted in thread: Aging before carbonating on 05-29-2011 at 07:10 PM
    I am in the process of aging my uncarbed barleywine for nine months. The recipe called for a
    total age of 1 year. So, yes, I believe it is a common practice for bigger beers.

  • Posted in thread: Can you have too many bottles? I estimate to have 500 plus. on 02-13-2011 at 04:33 AM
    I say keep em that way you have plenty if any break, after TSHTF.But, if you need room, I vote
    to offer them up on craigslist to fellow homebrewers. Why? Well, I went to the recycle center
    with the wi...

  • Posted in thread: Spokane brewers I need some help. on 01-03-2011 at 12:43 AM
    Have you talked to the folks at Jims?

  • Posted in thread: Conditioning a barleywine on 12-04-2010 at 05:36 PM
    That's interesting. After aging, I can't see how much of the dry hop aroma will remain. But
    I'll get a chance to try that since I will dry hop *after* aging, but consuming the beer will
    probably take ...

  • Posted in thread: Conditioning a barleywine on 12-04-2010 at 03:53 AM
    Aging it a year would defeat the purpose of dry hoping, wouldn't it?I'm following a Papazian
    recipe that calls for that-dry hopping and then aging for one year.