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MattTheBlack

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Join Date:

11-09-2009

Last Activity:

11-26-2013 3:45 PM

    ABOUT ME

  • Vancouver, BC
  • gardening,biking and generally being DIY
  • Researcher
  • Matt Thomson
  • Rock and folk.
  • I've been brewing in Vancouver for the last 3 years or so, quite seriously (and with all-grain) for the last two. I've just started actually designing my own recipes and have between 2 and 4 batches on the go at any one time. My beer of choice is a pale ale or IPA, but I've brewed with darker beers (nut browns and porters) and some lighter wheat beers.
  • Probably an amber and an IPA, but I'd like to try something sour, like a sour brown or a lambic.
  • Belgian Strong Dark Ale
  • Longest Night Solstice Ale (spiced seasonal)
    Experimental 'Sour' Mead
  • Coffee Nut Brown, Shortest Day Seasonal Mead, Homegrown Hop Pale Ale, Ginger Ale
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Chlorophenol (?) contamination issue on 03-06-2012 at 07:42 PM
    Oh and what about aeration do you want to know? I normally rack at about a week from primary to
    carboy, so it might get jostled a bit when moving around.. Otherwise I aerate the wort when
    it's cool an...

  • Posted in thread: Chlorophenol (?) contamination issue on 03-06-2012 at 07:40 PM
    I don't know the mineral content. I do know that it's very soft water-like Pilzn soft, I'm told
    by those who know more about it. Generally my pitch rates are what's recommended on the wyeast
    site. I u...

  • Posted in thread: Chlorophenol (?) contamination issue on 03-06-2012 at 04:27 PM
    Cool, usually. Between 15 in winter and maybe as high as 22 in winter. I try to pick liquid
    yeast that suits the season.

  • Posted in thread: Chlorophenol (?) contamination issue on 03-06-2012 at 02:20 AM
    Okay, more info. I'm not using chlorinated tap water. I am very fortunate to have untreated
    aquifer water; very soft and rated among the 'best' in the world. I do all grain and either do
    6 or 11 gallo...

  • Posted in thread: Chlorophenol (?) contamination issue on 03-06-2012 at 12:47 AM
    I've been having this contamination issue on and off for several years. Essentially, I get this
    awful, medicinal scent/aftertaste to the beer. At least that's how I think to describe it, and
    the guy a...

  • Posted in thread: Carboy/ Keg Cleaner Giveaway on 06-01-2011 at 02:10 AM
    Definitely in.

  • Posted in thread: Please post a verified "decent" Gluten Free recipe? on 02-01-2011 at 04:12 PM
    @gwadem--I though about buckwheat and definitely want to give it a try, but thought I'd try
    millet first to emulate the west African beer. I do have some buckwheat that my wife grew in
    the garden, tho...

  • Posted in thread: Please post a verified "decent" Gluten Free recipe? on 01-30-2011 at 03:20 AM
    Hey, I know this thread is way dead, but thought I'd post my recipe. I used:8lbs sorghum malt
    extract1.5oz goldings (bitter)1 oz goldings (finish)Windsor Ale yeastNothing fancy, but a first
    shot at ho...

  • Posted in thread: Garlic Mead or Sage Mead? on 11-29-2009 at 12:01 AM
    I always think a 1 gallon jug is perfect for experiments like this. Small batches, low cost,
    and if you don't like it . . . well, you feel way less guilty about tossing it out. Matrix,
    depending on wh...

  • Posted in thread: first mead on 11-28-2009 at 10:40 PM
    Thanks for the clarification on the bulk aging. Bubbachunk and Kauai: I still bottle condition
    my beer, rather than kegging, so I'm pretty used to putting it in a pitcher to avoid the
    sediment. Jezter...

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