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MattTimBell

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Join Date:

10-10-2010

Last Activity:

10-31-2014 2:40 PM

Likes Given: 2

    ABOUT ME

  • Spokane, WA
  • Read about homebrewing online for a year before trying my first extract brew whilst living in the UK. Loved it so much, I went to all grain within a few batches. Experimentation is a major goal of mine.

    Styles made: RIS, Misc. abbey style, dunkelweizen, rye porter, imperial porter, winter warmer, milk stout.

    Current setup: two three gallon pots used to boil on the stove in my apartment, an igloo converted into a mash tun, one bottling bucket, a used food-grade soy sauce bucket (thoroughly cleaned!), and two water cooler tanks converted into fermenters.
  • Fruit Lambic (the only style my wife really likes!)

    A more extreme RIS, hopefully around 15% ABV+

    Something freeze-distilled, but not an Eisbock. I don't have the cooling equipment necessary to lager, yet.
  • Nothing....right now.
  • Nothing....right now.
  • Something I can only describe as a miscelleneous Abbey style ale, probably closest to a Dubbel.
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: smoked Baltic porter, first time brewing on 10-31-2014 at 08:40 PM
    Thanks, folks!

  • Posted in thread: smoked Baltic porter, first time brewing on 10-26-2014 at 02:57 AM
    Thanks. A followup question: were I to buy Munich malt rather than rauchmalt, and I were to
    cold-smoke it, would it denature the enzymes to the point where they couldn't self-convert? It
    occurs to me ...

  • Posted in thread: smoked Baltic porter, first time brewing on 10-26-2014 at 12:02 AM
    Hey all,I'm about to venture for my first time into the wonderful world of lagers, having had
    lots of success with ales in the past, and several weeks of solidly cold-but-not-frozen weather
    coming up ...

  • Posted in thread: natural (i.e. no fridge) lagering in the Inland Northwest in Winter on 10-20-2014 at 09:14 PM
    Great! So, temps now over here are about 40 at night and 55-60 during the day. I've got a
    detached garage, very shed-like. Anything I should watch out for when things go on to the
    colder end in Decemb...

  • Posted in thread: natural (i.e. no fridge) lagering in the Inland Northwest in Winter on 10-20-2014 at 05:07 AM
    Hey all,I'm thinking about brewing my first ever lager, which, I hope, will be something of a
    darker brew --- maybe a baltic porter. I've had lots of success with ales in the past,
    including some fair...

  • Posted in thread: cocoa, chicory, coffee in an RIS on 06-14-2014 at 10:04 PM
    Hey all,I'm brewing my annual RIS, this time to try cocoa nips, chicory and coffee in
    secondary. My plan right now is to try the following amounts in about 4 gallons:4 oz cocoa nibs
    (2 roasted, 2 raw)...

  • Posted in thread: Preparing dried haws (hawthorn berries) on 09-12-2013 at 05:07 PM
    Hi all, I'm planning to make a dark beer, similiar perhaps to an Ebulum, using dried haws as an
    ingredient. Problem is, I can't find any hints on how to do this. Haw wine has recipes, but
    beer? Anyway...

  • Posted in thread: Cherry wood aged chocolate imperial stout (Yeti clone based) on 07-19-2013 at 01:45 AM
    OK! I've now given these an early (for an impy) tasting, as has my father-in-law, and here's
    the overall assessment:This is a damn good beer!It's difficult for me to tell precisely because
    I am fairly...

  • Posted in thread: Cherry wood aged chocolate imperial stout (Yeti clone based) on 04-28-2013 at 02:37 AM
    A quick update: The whole thing is now in secondary. The first batch of wood chips came our all
    black and charcoal like, but I made up a second, toasted at a lower temperature, and the
    results were wo...

  • Posted in thread: Cherry wood aged chocolate imperial stout (Yeti clone based) on 04-22-2013 at 02:09 AM
    Hi folks,I'm trying an experiment and thought I'd post my notes here as things develop.My
    father-in-law and I have an awesome clone recipe that has never failed us for Great Divide's
    Yeti. This time a...

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