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lunshbox

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Join Date:

11-14-2011

Last Activity:

08-17-2014 11:59 PM

Birthday:

5/20

8 Likes on 8 Posts 

    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.
  • Brewing beer,reading,and futzing around on the net.
  • Brewer ( which means I am an electrician, plumber, engineer, carpenter, welder, salesman, garbage man, and janitor)
  • William P Warren III
  • I listen to a lot of metal. But, when I want to relax, there is no substitute for Massive Attack.
  • Lost Highway, Dark City, Eastern Promises, Pale Rider
  • Star Trek (any of them), Breaking Bad, Mad men, Game Of Thrones
  • When You Are Engulfed In Flames by David Sedaris
  • None yet.
  • 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.
  • I am going to try doing an Oud Bruin and a Flemish red. I really love sours!
  • G-Town Brown (own recipe)
  • Ella Mae IPA (own recipe)
  • Nothing :(
  • Loom Grease Black Ale (own recipe)
  • Male
  • Married
  • Gastonia
  • North Carolina

LATEST ACTIVITY

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 05-28-2013 at 12:18 AM
    Yes, because there was too much grain in the MT to get my full preboil volume in a single
    sparge addition I broke it up into 2. Got 70% efficiency, which I thought was pretty good
    considering.Fantasti...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 05-28-2013 at 12:12 AM
    Very thick mash. In this case I add my grain to the mash tun and add 190 water until I get my
    target temp. It probably ends up being only about a quart/lb but I actually get fine efficiency
    after a do...

  • Posted in thread: Dominate a room with yeast? on 05-28-2013 at 12:10 AM
    Regardless of how far these guys are in over their head, Smokinghole is only about a million
    percent correct. Also, any plastic or rubber pieces in their system should be replaced. I have
    specifically...

  • Posted in thread: The Pious - Westvleteren 12 style quad - multiple on 05-27-2013 at 10:35 PM
    Yes... I just did a 27lb batch of RIS in my 10 gallon tun and could have fit more. I think 30
    is my limit.Wow. What did yo set your thickness to to be able to cram that much grain in a 10
    gallon tun?

  • 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 ...

FORUM SIGNATURE
Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter Secondary: Oud Bruin, Berlinner Weisse, Apfelwein Barrel: Whiskey :P Kegged: Mill Worker's Breakfast Base Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red
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