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  • Durham, NC
  • Belgian Blonde (1388);
    Scaldis Noel Clone + Small Beer #1;
    Orfy's Mild;
    Denny Conn's Bourbon Vanilla Porter + Small Beer #2; Dusseldorf Alt
  • Auld Lang Syne Scottish 80/-
  • Left Hand Milk Stout Clone;
    Sweet As Katy Pecan Brown;
    Black Mesa Schwarzbier;
    Dirty F*cking Hippie Dubbel
  • Male
  • Married


  • Posted in thread: Bruery Saison De Lente Recipe NEEDED on 09-05-2012 at 02:52 PM
    Just bumping this thread out of interest. Mike, I saw your post (I think) on the Babble Belt
    saying you thought Bruery used Brett B for this beer. Do you have an updated opinion or
    recommendation? Thi...

  • Posted in thread: How to make a clean tasting IPA? on 03-04-2011 at 01:44 PM
    Dirty_martini, what are you water levels? I have soft water, around 50 ppm sulfate but not much
    else. I generally add about 2g each CaCl2 and gypsum to get the overall calcium up and roughly
    balance t...

  • Posted in thread: How to make a clean tasting IPA? on 03-04-2011 at 01:20 AM
    I've made two IPAs so far, and neither was quite what I'm looking for. In the good commercial
    IPAs they taste "clean" and "pure". What I mean is I get hop aroma, bitterness, malt, maybe
    some fruity sm...

  • Posted in thread: Drinking Homebrew Young or Early on 02-14-2011 at 08:30 PM
    I, too, am really curious what the "green beer" the aging advocates talk about tastes like. Can
    you describe it, or point to exaggerated examples? I don't care if I bottle in 2 weeks or 2
    months, I ha...

  • Posted in thread: How do you transfer the cooled wort to primary? on 02-14-2011 at 08:22 PM
    Hey, I was wondering how you guys transferred your cooled wort to your primary. How do you
    filter our the hops and hot break? If you rack, how do you avoid them?I know one recommended
    method of avoid ...

  • Posted in thread: Wyeast 3724 Belgian Saison - they were right! on 09-22-2010 at 12:27 PM
    I bottled my saison made with 3724 last night. Bottled September 21st, and I brewed it July
    25th. Two months in the primary!I fermented at 75-78, and when it stalled out at 1.034 (OG
    1.064), I moved i...

  • Posted in thread: Saison fermentation temp on 09-17-2010 at 08:14 PM
    Let me preface this with the fact that I know it sounds crazy, but it works...I've done a lot
    of batches with 565 because I love the characteristics of it, even though it's a pain in the
    ass, and I've...

  • Posted in thread: After Careful Consideration: My Recipe on 07-16-2010 at 11:58 AM
    As tannins increase, so does the perceived dryness of the beer."When tannins are high the brew
    finishes dry so the bugs must be eating more to give the low SG and dryness.The tannins only
    make it tast...

  • Posted in thread: WLP 029 or Wyeast 2565? on 06-16-2010 at 12:27 PM
    I made an altbier using 1007 and keeping it at 60 with the swamp cooler method. I highly
    recommend trying the swamp cooler as it costs next to nothing. In addition, because it provides
    a more stable t...

  • Posted in thread: Proposed Style Guidelines. Cascadian Dark Ale on 06-16-2010 at 12:21 PM
    Oh, I am sooo sorry for all of you party poopers and naysayers, I guess you gonna pick up all
    your toys now and go back to mama crying whoo, whoo :(Are you trolling? What's with the
    hostility and insu...

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