Last Activity:05-06-2014 3:20 PM
2 Likes on 2 Posts
Posted in thread: What's your profession? on 04-06-2014 at 05:14 AM
Executive Chef.....went to school for Computer Engineering.Sent from my iPhone using Home Brew
Posted in thread: What are you drinking now? on 06-12-2013 at 03:52 AM
Nothing right now and that sucks!
Posted in thread: What's in your fermenter(s)? on 06-11-2013 at 07:45 PM
6 gallon batch of imperial breakfast stout. Brewed with oatmeal cayenne cocoa nibs molasses
cold-brewed coffee and maple syrup. Sitting in secondary for 5 weeks now on oak and buffalo
trace bourbon. C...
Posted in thread: Stuck Fermentation on High Gravity lager on 04-28-2013 at 04:31 PM
I have a 5 g batch imperial stout with and OG of 1.111. I put it into two fermenters and shook
the hell out if each. I also strained from the boil pot from a few feet high through the
strainer to aera...
Posted in thread: Air lock on 04-21-2013 at 04:12 AM
An airlock is in no way a reliable way to tell whether fermentation is occurring. It is a tool
used to let gas escape(if necessary). While preventing other bugs and such from entering your
beer. If th...
Posted in thread: Who loves big beers? on 04-19-2013 at 02:55 AM
I love big complex brews, so I am trying my first RIS. It's a big breakfast stout that started
at 1.111 OG. 11 # lme. 2.2# molasses and 3.5 oz cluster hops at 60 mins. .5 oz fuggles. .5 oz
cluster at ...
Posted in thread: Aging after primary on 04-17-2013 at 11:55 PM
Already got my imperial breakfast stout going. About 13% ABV. And everything from coffee to
cocoa to cayenne in that bad boy.
Posted in thread: Double Ipa recipes? on 04-15-2013 at 05:10 PM
This will be my third batch. First was a strong scotch ale 7% ABV. Turned out great. Second was
an imperial oatmeal stout with cinnamon and bourbon soaked oak. It's 12% about to bottle it.
Posted in thread: Double Ipa recipes? on 04-14-2013 at 11:53 AM
I am looking to brew a double Ipa that I want to dry hop with simcoe and armadillo. Then finish
with blood orange syrup and orange zest. Any ideas or recipes how to approach this would be
Posted in thread: Aging after primary on 04-10-2013 at 04:33 AM
Alright, let that beer ferment for two week in primary, no change in final gravity. Went from
1.075 to 1.015 or so. Racked to the secondary for two weeks with the bourbon soaked chips. It's