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03-16-2013 4:02 AM


  • Charlottesville, VA
  • Internet Marketing and Shiznit
  • CAMRA (Charlottesville Area Masters of Real Ale)
  • Lambic (5g for Fruit, 5g for Gueuze)
  • Iron Brewer - Smoked Baltic Porter
  • Black IPA
    Lambic Cider
  • Belgian Pale Ale
    Berliner Weisse
    Citra American Pale Ale
  • Male
  • Married


  • Posted in thread: Sour Saison? on 07-17-2010 at 08:16 PM
    Great style.Were you planning to do a sour saison along, or are you pitching other yeast to
    "fix" a saison that has stalled? Either way, I'd follow Dwarven Stout's advice and warm up and
    rouse the yea...

  • Posted in thread: John's Red (English Barleywine) on 01-15-2009 at 08:16 PM
    It is very cool that you are recreating this for your father. That is awesome.I'm little
    nervous that 1 oz of Nugget is not going to be enough AAs for a 1.090 beer, though. I look
    forward to your tast...

  • Posted in thread: Talkin' Some PS3... on 01-07-2009 at 09:17 PM
    Go out and get Fallout 3. Hands down the best game from last year (2008) and you'll be playing
    it for months to come.

  • Posted in thread: Help Please!!! Barleywine/brew from Hell on 01-07-2009 at 06:41 PM
    Not to hijack, but I have a question about carbonating barleywines. I brewed one last weekend
    and I'm planning to put it into secondary in a few weeks and then, maybe, bottle it 10 months
    from now.I k...

  • Posted in thread: Rye malt ceiling in a Rye Pale Ale? on 09-17-2008 at 07:40 PM
    Great responses. I think I'll dial it back to 40% rye and maybe skip the wheat completely. It
    is good to have people talk you off the cliff.And yes, rice hulls will abound.

  • Posted in thread: Rye malt ceiling in a Rye Pale Ale? on 09-17-2008 at 06:19 PM
    I'm looking to make a rye pale ale and I'm wondering if anyone here has hit the ceiling in
    terms of the amount of rye you can use in a batch.I'm all-grain and looking to go 50% rye, and
    the other 50% ...