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Join Date:

11-14-2011

Last Activity:

05-15-2013 7:36 AM

Birthday:

5/20

6 Likes on 6 Posts

ABOUT ME

About Me: I have been brewing for about 5 years now. I decided to make the jump to the pros and will be opening a brewery in Gastonia, NC. I am currently seeking out investors. I have a location picked and am going to the slogging motions of dealing with the zoning board, licensing, etc.
General Interests: Brewing beer,reading,and futzing around on the net.
Occupation: Brewer ( which means I am an electrician, plumber, engineer, carpenter, welder, salesman, garbage man, and janitor)
Real Name: William P Warren III
Favorite Music: I listen to a lot of metal. But, when I want to relax, there is no substitute for Massive Attack.
Favorite Movies: Lost Highway, Dark City, Eastern Promises, Pale Rider
Favorite Television Shows: Star Trek (any of them), Breaking Bad, Mad men, Game Of Thrones
Favorite Books: When You Are Engulfed In Flames by David Sedaris
Clubs and Associations: None yet.
Home Brewing Biography: I got in to home brewing after having one too many crappy beers and realizing that, as with cooking, I could probably do something better (this was when i was on the cusp of finding craft beer). It took me another 6 years to actually start brewing. I started with extract kits, then I tried mini mashes, then I went all grain and haven't looked back. I am currently using a 10 gallon cooler to mash and a 10 gallon put to boil on a high-flow burner. I have dedicated cooling for my brews and a small lab area for yeast propagation. I keg everything I can, but am not beyond filling up some bombers when something is particularly tasty.
Future Brews: I am going to try doing an Oud Bruin and a Flemish red. I really love sours!
Primary: G-Town Brown (own recipe)
Secondary: Ella Mae IPA (own recipe)
Bottled: Nothing :(
Kegged: Loom Grease Black Ale (own recipe)
Gender: Male
Status: Married

City: Gastonia

State/Province: North Carolina

LATEST ACTIVITY

Posted in thread: Reviving a Sweet Beer by making it sour? on 04-25-2013 at 02:50 AM
I heard someone describe brett as the cock roach of yeasts. It will do ok no matter what. No
starter needed.
Posted in thread: Reviving a Sweet Beer by making it sour? on 04-25-2013 at 02:49 AM
I let my bretts go around 73. You get more of that funk at higher temps. I would suggest a dark
closet in your place. That is generally the best thing.
Posted in thread: Yakobson Farmhouse Recipe on 04-25-2013 at 02:37 AM
I highly recommend an all brett pale ale. The yeast really shines. I like brett b. Nanus is
great if you can find it. Try a little brett a in there as well.
Posted in thread: Reviving a Sweet Beer by making it sour? on 04-25-2013 at 02:34 AM
The lacto will just die at this point. Brett isn't a bad idea though. Be prepared for at least
6 months for a flavor change
Posted in thread: Saison Brett on 04-11-2013 at 02:13 PM
Another tidbit of info about Brett ...... No need to worry about a secondary ever unless you
plan to add fruit or dry hop etc.... Autolysis will NOT happen.Brett unlike sacch will
canabalize and eat t...
Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 04-11-2013 at 02:10 PM
I just tasted my uncarbonated 12 that has been layering for 6 weeks now. Man, this is really
unbelievable. I have a locally sourced brett that I will be adding to half of the bottles to
see what kind ...
Posted in thread: Brewers Publications and American Sours! on 04-10-2013 at 03:30 AM
Good luck brother. I know you have inspired a lot of us here to brew something new. I look
forward to adding this to my shelf.
Posted in thread: 5-10gal wood barrels? on 03-26-2013 at 12:33 PM
Cheers! I think at this stage I'll still get enough oak character before the evaporation/oxygen
becomes an issue. If I keep using these barrels, I'll probably give them a partial coating (as
Mr. Funk ...
Posted in thread: WLP644 -Brett B Trois on 03-26-2013 at 12:26 PM
This past weekend I bottled my all-brett saison that used trois. It finished out at 1.001. It
is dry, but the overwhelming fruit character more than compensates. I also dry-hopped a portion
of it with...
Posted in thread: 5-10gal wood barrels? on 03-23-2013 at 02:11 PM
Rum Barrel:1. Quad: Cinnamon/Vanilla Imperial Oatmeal Porter: Sour brown (evnetually onto
raspberries): Whiskey Barrel:1. Wheat Trippelbock: Strong Rye Stout: Sour Brown
(eventually onto che...