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02-02-2016 7:33 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: Using fresh Hallertau hops on 09-15-2014 at 03:00 PM
    How did this turn out? I recently consumed an undried hallertauer hop and it was crazy potent
    compared to undried cascade and some other fresh hops I've consumed. It made me curious about
    how a wet ho...

  • Posted in thread: Wild yeast from blueberries? on 09-07-2014 at 08:38 PM
    I have since successfully harvested wild yeast from dates, cherries, juniper berries, wild
    grapes, and raw honey. I've been so successful in harvesting such excellent wild yeasts that
    I've yet to purc...

  • 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 07:50 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 05:43 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 07:26 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 06:27 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 04:54 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 03:37 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.

Maker of weird beers