Last Activity:04-12-2013 12:58 PM
Likes Given: 5
13 Likes on 12 Posts
Posted in thread: Heading to Asheville for a day on 01-12-2013 at 05:04 PM
I highly recommend visiting The Thirsty Monk, many great beers to drink there. I also recommend
spending an afternoon doing this:Asheville brews CruiseThey will trolley you around to a bunch
of the lo...
Posted in thread: Freshly dumped whiskey barrel- how long ? on 12-15-2012 at 05:48 PM
I would not put a ryePA into a fresh whiskey barrel as the first brew to go in there. i would
brew something bigger and bolder, because the barrel is going to add substantial oak and
bourbon flavors t...
Posted in thread: SWMBO vs. Homebrew on 12-15-2012 at 05:34 PM
Swmbo is a total beer nerd, and loves helping brew the beer and drink the beer. She likes going
to the LHBS; she likes going to breweries and bottle releases. I make most of the money and
make sure sh...
Posted in thread: Wet/Dry Vac Sour... anyone else doing these? on 12-15-2012 at 05:24 PM
Posted in thread: Where's the Bourbon County Stout (BCS) Clones? on 12-11-2012 at 10:32 PM
A little update 2 months later. I added 1.5lbs of dextrose over 2 additions. This WLP099 is a
beast. Too much of a beast, much more of a beast than I was expecting. It fermented all the way
down to 1....
Posted in thread: My Beer Running Filled Weekend Recap on 10-23-2012 at 06:43 PM
This past weekend I had the pleasure of participating in the Tuna Run 200, a 204 mile relay
from Raleigh, NC to Atlantic Beach, NC. I was part of 12 person Team "We Persevere for NC
Beer," which was c...
Posted in thread: Where's the Bourbon County Stout (BCS) Clones? on 10-15-2012 at 05:08 PM
After a week, the S-05 has eaten this beast down to about 1.044 and its still slowly
fermenting. I have a gallon starter of wlp099 to decant and pitch tonight as well as the first
of two 8 oz dextrose...
Posted in thread: Lambic blend 3278 on 10-08-2012 at 03:51 PM
Lambics go through some pretty weird phases. Some of them I would describe the odor as fruity
gross vomit, but it always passes and ends up delicious after a year or two :)
Posted in thread: Where's the Bourbon County Stout (BCS) Clones? on 10-08-2012 at 12:41 AM
I brewed it today, what a long session. I mashed 148 degrees for 2 hours, then lautered and
single batch sparged slowly to collect 8 gallons. After a 90 minute boil, 5.5 Gallon OG was
1.125. I will st...
Posted in thread: Where's the Bourbon County Stout (BCS) Clones? on 10-06-2012 at 07:51 PM
Here's what i think I'm going to try as the base beer. I will try to mash at a low temp for 2
hours, I'm using 1.5 lbs of dextrose, and I'll finish it off with WLP099 in an attempt to get
it down to t...