Old John

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09-06-2012 7:51 PM


  • SW Central Indiana
  • I'm a long-time "lazy Brewer" from SW Central Indiana.
  • Cooking,wood carving
  • Retired
  • Country, Easy listening
  • Lonesome Dove
    Star Wars
  • NCIS, CSI, Jericho
  • The Poetic Edda, in several translations
  • Asatru Alliance, AFA
  • I began brewing Wine in the early 1970's, off & on.
    I began brewing Mead and Beer, in 1992, & continuously since then.
    I make several batches of Sack Mead and Malt Mead, each year.
    I have made a few Metligins.
    I make several batches of Beer, from kits, with the addition of various Specialty Grains and DME, each year.
    I have Mead going, most of the time.


  • Posted in thread: It's different than anyone else's......... on 09-10-2010 at 07:14 PM
    I agree w/ Medsen that if you like it, it's hard to criticize...I think the more unusual thing
    than what Medsen identified is the rather small percentage of malt in the bill of fermentables.
    (I usuall...

  • Posted in thread: It's different than anyone else's......... on 09-09-2010 at 11:04 AM
    It is most certainly a braggot.You do some unusual things, like pitching two yeast strains, and
    there's no hops or carbonation, but if it is giving you a braggot that you like, I find it hard
    to argue...

  • Posted in thread: It's different than anyone else's......... on 09-08-2010 at 07:32 PM
    But is it Wrong??I picked up a Braggot recipe, several years ago from a book. And I have been
    doing it this way ever since.Ingredients:12# Clover Honey,3# Plain Amber DME4 tsp, Acid Blend4
    tsp, Yeast ...

  • Posted in thread: How's this for a good solid Stout? on 07-22-2010 at 11:05 AM
    I followed a couple of your suggestions.I used an ounce of Chinook hop pellets @ 11.4 AA, for
    the Bittering. That'll give me a bigger IBU. And I went to 4 tsp. of Gypsum, because we have
    soft water.Fo...

  • Posted in thread: How's this for a good solid Stout? on 07-16-2010 at 12:45 PM
    I've made pretty much that same recipe,...With the addition of 1/2# of Malto-dextrine powder,
    and 40L Crystal Malt, instead of the 120L Crystal....... it came out to a nice, sweet
    Stout....Pretty Mell...

  • Posted in thread: How's this for a good solid Stout? on 07-15-2010 at 02:42 PM
    Here's a recipe I'm trying 1st of the week. What do ya think?1/2# 120L Crystal Malt,1/2#
    Roasted Barley,1/4# Black Patent Malt,1/4# Chocolate Malt,6# Dark plain DME,1# Amber plain
    DME,1oz. Cascade Hop...

  • Posted in thread: Is it ok that I don't really feel like going all grain? on 07-13-2010 at 03:05 PM
    Whoa.........You, or I do not have to ask anyone's permission to Brew the way we want to. I
    have been making Beer with Extracts since about 1992. I have never made the change to all
    grain. I'm happy d...

  • Posted in thread: greedy with you beer? on 07-07-2010 at 12:08 PM
    Is it just me or is it irritating when people just expect you to give them your beer? I was
    asked for some beer by a friend a while back. This beer was for someone else as a birthday
    gift. NO PROBLEM,...

  • Posted in thread: Briess DME on 02-22-2010 at 03:30 PM
    I have been Brewing Extract Beers since 1992. I've always used some grain, though. Last year I
    brewed 13 five gallon batches of various Brown Ales, Scottish Ales, & Sweet Stout. I bottle all
    mine. I m...

  • Posted in thread: Size of Batch to Size of Fermenter For Blow Off Method and Dry Hopping on 02-18-2010 at 07:50 PM
    I have 5 gallon carboys. I use one-stage fermentation. Fill the carboy up to 4 or 5 inches from
    the top. I put the Blow-off tube on when I yeast. I always lose a couple quarts of beer, into
    the bucket...

'Til Later...Happy Brewin', Old John