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08-30-2015 2:20 PM

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  • Posted in thread: First RIS recipe on 08-30-2015 at 02:18 PM
    mixing all those 60 min hops won't do anything but add reason to do anything
    but a clean typical bittering hop in pretty good amounts. most stouts have a lot more hops then
    people real...

  • Posted in thread: Old yeast - Toss or propigate? on 08-30-2015 at 02:06 PM
    Yea its a pain that they don't all really match up. I usually use Brewersfriend to get my cell
    numbers for the beer, since you can set different pitch rates. The 1 mil/ml was really set for
    pre brewer...

  • Posted in thread: Harvesting Yeast from Houblon Chouffe? on 08-30-2015 at 02:01 PM
    Are you wanting to harvest just for fun? Because their house yeast is made by almost all the
    yeast labs. Omega Belgian A, WLP550, Wyeast 3522, and I forget the gigayeast version, and
    Inland Island Gno...

  • Posted in thread: Old yeast - Toss or propigate? on 08-30-2015 at 01:44 PM
    those calculators have steps in them. Brewersfriend also lets you change the pitch rate.
    Yeast Calculator lets you adjust the starting cell count which most calculators do not. This is
    important whe...

  • Posted in thread: Viability of Home Nano/Micro Brewey (Legal-wise, not Financialy) on 08-20-2015 at 12:12 PM
    I know of at least 2 in CO that opened like this. One moved, i think he used a garage that did
    not have direct access to the home. The other is in the process of opening, and is operating
    from an outb...

  • Posted in thread: sour IPA - any experience? on 08-16-2015 at 06:57 PM
    Jason, aka Saison Man, rubs a LOT of people the wrong way. He is very opinionated but very
    knowledgable. He is also extremely generous and will help those who ask (time considered of
    coyrse, extremely...

  • Posted in thread: LHBS vs Online on 08-09-2015 at 04:46 PM
    I am spoiled. My LHBS is only about 10 minutes away and his whole business plan is compete with
    online stores. Ok compete, and have almost anything you could ever want, guy has 200+ grains,
    well over ...

  • Posted in thread: not sure what to do with these grains on 08-09-2015 at 03:57 PM
    I enjoy Munich as a base malt....depending on exactly WHICH Munich it is, huge difference among
    the maltsters. If its Weyerman I (6L) then treat it like a darker more flavorful MO.

  • Posted in thread: Kettle Sour PH levels on 08-09-2015 at 03:37 PM
    5335 doesn't get super low pH levels, its a milder LAB. Your beer will probably taste just
    fine, in fact it will likely be closer to what a German BW is like. Americans tend to sour them
    well beyond t...

  • Posted in thread: Barley Wine Partigyle type question?? on 08-09-2015 at 03:29 PM
    I have done a few brew days like this now and really enjoy it. In fact last one I did was a
    barley wine as well. However most of the time I do no-sparge brewing. Not sure if you'd have
    the room for it...


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