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11-20-2013 2:08 PM

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  • home brewer and wine maker, DIYer, gardner, graphic and web designer, big fan of liberty.
  • beer & wine making,home improvement,skiing
  • Web Designer
  • Matt
  • electronica
  • started with wine, making as well beer now, starting to experiment with weird beers, unconventional flavors and wild yeasts. I don't really like hops.
  • something in the Flemish tradition maybe
  • Belgian Wit fermenting with a wild yeast harvested from my yard.
  • 5 gal Blackberry Wine
    5 gal Rhubarb Wine
    5 gal Fruit Punch Samurai Wine
    5 gal Cherry Rhubarb Wine
    5 gal Blueberry Wine
    3 gal Blueberry second wine
    5 gal Blueberry Skeeter pee
    2.5 gal Plum Wine
    3 gal Stout Skeeter Pee
    5 gal Elderberry Wine
    Probably something else I forgot about
  • Sage Ale (4oz fresh sage, 1oz licorice, no hops)
    Oaked Imperial Stout
    British Mild
    Wild Yeast Cream Ale
    Mojito Wine
    Plum Port
    Concord Wine
  • Male
  • Married
  • Milwaukee
  • WI


  • Posted in thread: Do you prefer brewing existing recipes or building your own? on 09-27-2013 at 08:25 PM
    I usually go with a recipe that I've crafted myself. However, I will read a ton of other
    recipes and read up on that beer style so I'm going in somewhat informed.This is pretty much
    what I do as well.

  • Posted in thread: Pellicle Photo Collection on 03-26-2013 at 05:15 PM
    I'd say wild yeast is yeast that was obtained from some non laboratory source.

  • Posted in thread: Pellicle Photo Collection on 03-01-2013 at 06:50 PM
    During primary fermentation it is going to be expelling a lot of gas, you really don't have to
    worry much about anything getting in against the tide.

  • Posted in thread: Pellicle Photo Collection on 03-01-2013 at 04:43 PM
    I am about to start a Brett cider in a three gallon earthen crock. It's glazed ( non lead) and
    has a lid. My question is, will this be a viable option for primary with such a wide mouth?It
    has a lid i...

  • Posted in thread: Anyone culture or "capture" Brett or Sacc from wood? on 11-29-2012 at 06:26 PM
    RAM - Mold is definitely a concern, is there any way to avoid it?Avoiding mold is pretty easy,
    just like acetic acid bacteria, mold needs oxygen to grow. Keep oxygen out of the equation and
    you'll avo...

  • Posted in thread: Pellicle Photo Collection on 11-13-2012 at 05:27 PM
    When I tried the beer after it was fermented, it had a very weird, slightly unpleasant
    aftertaste I attributed to the wild yeast. It only went down to 1.026, but I mashed at 160 to
    ensure lots of food...

  • Posted in thread: Pellicle Photo Collection on 11-13-2012 at 03:54 PM
    Interesting. I did a spontaneous ferment for this one. Left it in the boil kettle overnight
    next to some rose bushes with cheesecloth covering the opening so maybe that's the driver here.
    :tank:I just...

  • Posted in thread: Pellicle Photo Collection on 11-09-2012 at 02:37 PM
    No idea but it looks just like mine.Barooze, I harvested a wild yeast from grapes and it made a
    pellicle like yours, I'm fairly sure it's a type of brettanomyces.

  • Posted in thread: Pellicle Photo Collection on 11-08-2012 at 07:27 PM
    Spontaneously fermented with wild yeast for a month, then pitched a starter made from JP
    Calabaza and a Flanders Brown dregs. This has been aging for 6 months.The dregs from the Brown
    obviously had al...

  • Posted in thread: Pellicle Photo Collection on 10-26-2012 at 04:51 PM
    I'm pretty sure that campden tabs/sulfites do kill bacteria.

Maker of weird beers