ne0t0ky0

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Join Date:

07-07-2010

Last Activity:

08-29-2014 10:37 PM

Likes Given: 7

9 Likes on 9 Posts 

    ABOUT ME

  • video games,HTPC,Linux,brewing beer
  • Open Source Software Engineer
  • Ryan Harper
  • Austin Zealots
  • Brewed with a friend a couple years ago; attempted an American Barleywine. Then my brother-in-law brewed a batch and reminded me how much I liked the idea of brewing. A few months later, a killer deal on craigslist sealed the deal and I was in.

    I've brewed 6 batches, did one partial grain, and then went whole hog into all-grain, starting with a Brew-in-a-Bag, and finally using a cooler setup to do the remaining batches.

    I've currently got a 9 gallon pot, and 3 converted keggles. I mash in a 48Q cooler and use a voile bag as a manifold.

    I've brewed, American Amber, Oaked Porter, American IPA, Old Ale Winter Warmer, Strong English Barleywine, parti-gyled a Pale Ale with it, and most recently a Biere de Garde.
  • New Belgium - Belgo IPA
  • Lagunitas IPA
  • Oskar Blues G'Knight
    Oskar Blues Dales Pale Ale
    Jester King Black Metal Imperial Stout
    English IPA
    Big Daddy Barleywine
  • Male
  • Married
  • Pflugerville
  • Texas

LATEST ACTIVITY

  • Posted in thread: Whiskey Barrel Aging on 08-18-2014 at 11:26 PM
    Aged beer de gasses and does not have as much co2 as freshly fermented beer does. Consequently
    I use a higher temp when calculating how much sugar to add. Usually figure about 80 or 85
    degrees in the ...

  • Posted in thread: Brett Festival Amsterdam 2013 on 06-26-2014 at 02:55 PM
    I'd love to be there.

  • Posted in thread: Vanilla Coffee Bean Blonde on 06-15-2014 at 10:29 PM
    Brewed a variant of this last night[1]. Decided on an all Vienna base malt. Also split the 20
    minute addition in half and tossed the other half at 5 (I love late additions!)I'm torn on what
    to do with...

  • Posted in thread: Vanilla Coffee Bean Blonde on 05-24-2014 at 02:02 PM
    Brewed a variant of this last night[1]. Decided on an all Vienna base malt. Also split the 20
    minute addition in half and tossed the other half at 5 (I love late additions!)I'm torn on what
    to do with...

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 05-17-2014 at 09:48 PM
    T-Ross, you can either to wait it out and feel free to push the temp into the 90s, or you can
    resuspend the yeast. I do this by blowing co2 through my racking cane into the carboy. This
    helps a lot wi...

  • Posted in thread: Need to wax a 30 gallon barrel? on 05-02-2014 at 01:31 PM
    I waxed my 11 gallon barrel before I did my lambic style. I plan to wax all of my smaller
    barrels, it can't hurt.

  • Posted in thread: Can a brew be too sour to bottle? on 04-01-2014 at 10:10 PM
    FWIW the flavor can and likely will change over time. If you like it how it is now then drink
    it ASAP.

  • Posted in thread: Can a brew be too sour to bottle? on 04-01-2014 at 10:09 PM
    Take a gravity reading. If you're down to 1.004 or 5, that's likely low enough not to worry. If
    you can, use heavier champagne bottles. The Brett will eventually get it down to 1.000 but that
    may take...

  • Posted in thread: Got to test out the Tower of Power last night on 04-01-2014 at 12:31 AM
    I don't have have a ToP, but I do have a march pump and I have had similar issues where the
    flow has just stopped even though the ports are open. Opening the output on the pump a bit more
    usually addr...

  • Posted in thread: Got to test out the Tower of Power last night on 03-30-2014 at 07:28 PM
    What kind of efficiencies are people getting with ToP? I'm hitting 63-67% average over last 10
    batches. I am getting a channeling problem during sparge, I think. Larger crush and longer mash
    also help...

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