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LeafCutter

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Join Date:

02-08-2012

Last Activity:

09-03-2016 6:00 PM

    ABOUT ME

  • Read my bio
  • Naturalist,Beekeeper,Gardener
  • Teacher
  • Michael
  • I love all types of music. I loathe screaming, cursing, yelling and gangster rap...
  • Life is Beautiful
  • Haven't owned a T.V in 5 years...
  • Les Mis - Victor Hugo
  • Nonprofit housing and educating
  • I've been brewing for about eight months now, so I'm still a rookie. After looking at HBT often for advice and really enjoying the forums I decided to become a member. Now that I have a better job than when I first started brewing, I have more time and energy focused toward beer. I am a teacher so I take a lot of interests into beer, all the way from the history to the scientific notes of yeast. I'd like to specialize in replicating old styles of beers (i.e, Egyptians, using cereals, saffron and honey..) and also special flavors that I can call my own. I'm currently working on attaining some 3 gallon buckets so I can increase my experimentations!
  • Ancient Recipes and Experiments!
  • Braggot with my own local honey.
  • Kolsch
  • Strong Belgium, Pumpkin Ale, Hefe, Wit, IPA,
  • Goose Egg. (and thats not the name of a brewery or beer)
  • Male
  • Engaged
  • Austin
  • Texas

LATEST ACTIVITY

  • Posted in thread: Table Vinegar with colorant on 09-03-2016 at 06:43 PM
    You are better off skipping the vinegar and just using the bleach/water mixture. Bleach is not
    really desirable either. With all those milk cows in Switzerland there must be something the
    dairy farmer...

  • Posted in thread: Table Vinegar with colorant on 09-03-2016 at 06:41 PM
    Yes....i see a problem.Let me see if i got this right.You want to avoid infections from things
    that can turn your brew into vinegar....BY RUBBING IT WITH a vinegar solution.....what could
    possibly go ...

  • Posted in thread: Table Vinegar with colorant on 09-03-2016 at 06:00 PM
    I just moved to switzerland and I dont have access to sanatizing products like star san.
    However, I was going to create my own non-rinse sanatizer with the 1oz bleach, 1oz vinegar and
    5 gallons water....

  • Posted in thread: Giving my saison a little more class. on 07-31-2013 at 01:32 PM
    I think upping the gravity is the way to go, but I would just use base malt for that. 3711
    doesn't really need sugar to ferment into the single digits. Also, make sure you ferment
    70-80*, 3711 throws ...

  • Posted in thread: Giving my saison a little more class. on 07-31-2013 at 01:38 AM
    I previously made a saison that was really tasty and my non beer friends would throw them
    back.. To me it was lacking a little body and that "wow" factor. I'm stilling looking for a
    nice easy drinker ...

  • Posted in thread: Infection, what is this? on 02-21-2013 at 03:31 AM

  • Posted in thread: Infection, what is this? on 02-21-2013 at 03:27 AM
    https://plus.google.com/115047302247665355753/posts15 gallons of brown ale. This is 2 weeks in
    the barrel and now I see a white powdery/film on top of the beer.. It tastes and smells fine...
    but I don...

  • Posted in thread: My Finished Stir Plate on 01-20-2013 at 01:42 PM
    Does that jug have a flat bottom? If so, what stir bar are you using?Yes its flat. Im using a 1
    inch right now and its getting the job done. Nt sure what different sizes will do for me... i
    have a nic...

  • Posted in thread: My Finished Stir Plate on 01-20-2013 at 01:40 PM
    Does the box crush/bow at all when the starter is on there? Go CanesActually it doesn't. A wide
    surface area helps distribute the weight perfectly. However a half gallon jug(about half the
    size on the...

  • Posted in thread: My Finished Stir Plate on 01-18-2013 at 11:12 PM
    My homemade stir plate. Pretty pleased with the results. Didn't cost me 1 cent, so that makes
    it even better. Just thought I'd share...Specs, for what its worth:Phone Box, Old phone
    charger, Old PC fa...

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