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02-04-2013 11:49 PM


  • Royal Oak, Michigan
  • Brewing year long and even planning a few months ahead. I can't say I have a favorite style. Varies on the season.
  • brewing,wood working,aging liquors,painting,photography
  • Web Development
  • name i listen to it, from classical to trance to bluegrass, along with delta blues, ska, bluebeat, r
  • Started with beers,... Mr Beer if I remember correctly (ya scary.)
    I'm on a cyser kick atm.. Michigan has good fruits and apples, so trying to get more done with local fruits and juices
  • I will be making another gruit soon. likely a big bold beer with yarrow mugwort.. need to find sweet gale.
    getting viognier grapes and will be trying to make a chateauneuf du pape clone.
  • macerating herbal absinthe
    macerating walnuts into vodka to make a "vin de noix"
  • cyser one - michigan apples - cherries
    chilean merlot - montrachet yeast
    stout / safale 05
    wheat 5/ nottingham
  • waiting on a american pale ale atm
    dark wit
    red ale
    wheat 4 - wlp400
    cyser (about 2 batches in different aging/combinations)
  • have a few bieres de guarde in corney kegs... they're a few years old o.O... so that's an experiment I need to revisit.
  • Male
  • Married


  • Posted in thread: Hops in Michigan - first year report on 03-24-2012 at 12:51 PM
    LOVE this warm weather we're having in Michigan! Here's a pic of my Magnum Plant. Noticed it
    this morning. worried the freezing Cold killed these as I was too lazy to move this and my
    other planter ...

  • Posted in thread: Hops in Michigan - first year report on 03-22-2012 at 07:30 PM
    have any of you guys seen some sprouts? I have a bunch of 1/2" purple shoots on a number of the
    hops. I found someone with rabbits and fertilized with straw and rabbit pellets over the
    winter. Seems t...

  • Posted in thread: Priming sugar sank to the bottom of my bottling bucket on 09-10-2011 at 08:36 PM
    here is a suggestion:wait 2-3 weeks at room temp (65 degrees +) to make sure the yeast did
    carbonate. Once you're done with that , look at the bottles. The ones with the most sediment
    will be the ones...

  • Posted in thread: Pellicle Photo Collection on 05-27-2011 at 01:29 PM
    Nice Setup B-Dub. How do you prevent cross contamination?

  • Posted in thread: Hops in Michigan - first year report on 05-26-2011 at 11:51 PM
    I have a couple of plants from last year in 2 gallon buckets, but I'm in Royal Oak. A bit far
    for you.

  • Posted in thread: Purple Hops on 04-04-2011 at 09:22 PM
    Is Humulus lupulus an invasive species? If I plant these will they eventually spread and start
    to take out the native plant life? I love home brewing but I also love keeping an ecosystem
    running prope...

  • Posted in thread: Southern Tier Imperial Creme Brulee Stout yeast? on 02-17-2011 at 05:03 PM
    Flaked Barley.Interesting. I had heard that the brew just used mass quantities of 120L and a
    whitbread style years (wlp006).I have a hopville recipe started - would be curious to get
    feedback:malt & f...

  • Posted in thread: Vanilla Extract in Southern Tier Creme Brulee on 02-02-2011 at 04:05 AM
    BTW - on a side note, would love to get the recipe for Creme Brulee. I only have one left and
    that's a great dessert beer.

  • Posted in thread: Vanilla Extract in Southern Tier Creme Brulee on 02-02-2011 at 04:04 AM
    When it comes to vanilla extract, there is what they call 2 fold and 4 fold. 4 fold would be a
    4x concentrated extract. there is stuff up to 20 fold but that is very hard to find.generally
    the issue w...

  • Posted in thread: If your beer smells like… The term is…. The source may be…. on 02-02-2011 at 03:14 AM
    It definitely slowed down. Poor buggers freezing at 64 degrees. I dialed it up, those yeasties
    will get balmy soon. Just in time for the 2' of snow we're supposed to get tonight. I wonder
    how three da...