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11-25-2015 12:36 PM

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  • Cibolo, TX
  • Summit hops are Legend....wait for it....Dary.
  • RoughNeck
  • 90s rock and alternative, Punk, Metal.
  • anything by Ray Bradbury.
  • I Brew Beer, Always All Grain, Usually Good, Occasionally Great.
  • Rye Pale Ale.
  • Belgian Blonde.
  • Single Hop APA w/ El Dorado Hops, Summit Amber, (512) brewing inspired IPA.
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  • Posted in thread: Critique Brown Ale, no crystal on 11-12-2015 at 03:04 PM
    I didn't let the toasted malt rest, but from what I have read it's not as important for the
    30min or less dry, or 1 hour or less wet. This was my first time toasting malt, so it will be
    interesting to...

  • Posted in thread: Critique Brown Ale, no crystal on 11-12-2015 at 04:45 AM
    Yes I did think about the FG most likely being lower than what the style calls for. Lately I
    have been mashing all my beers at 146-148 to dry them out as much as possible and lower the
    residual sugars...

  • Posted in thread: Critique Brown Ale, no crystal on 11-11-2015 at 12:07 AM
    So I decided to make a Brown Ale today but I only have 2 row base malt and didn't feel like
    going out to the homebrew store. So I toasted 1 lbs of malt (dry for 30min @350F) and made 1
    lbs belgian ca...

  • Posted in thread: What is causing this over-attenuation? on 10-25-2015 at 03:56 AM
    I am sorry if anyone has already mentioned this, I didn't read every post, but have you checked
    to make sure your fermenting at the temperature you think you are? If you are fermenting warmer
    than you...

  • Posted in thread: Need Help Raising ABV Please on 10-22-2015 at 09:35 PM
    If you add sugar I would not let the amount be over 10% of your grain bill. I use sugar often
    for IPA and Belgians, and see no problem with using it. If you do add sugar add it during the
    last 15 minu...

  • Posted in thread: Advice on attenuation in this beer on 08-30-2015 at 07:47 PM
    1469 has an AA of 67-71% and you are currently at 67.6%, the suggested temperature range is
    64-72*F so I would suggest rousing the yeast and raising the temp up to 72*, the bulk of
    fermentation is ove...

  • Posted in thread: Three Floyds Zombie Dust Clone on 10-21-2014 at 06:04 PM
    Why the pound of cane sugar?Sent from my iPhone using Home BrewTo raise the OG and help dry it
    out. Plus 1 lbs is only 7.1% of the grist, and when I add sugar I like to keep it at 10% or

  • Posted in thread: Three Floyds Zombie Dust Clone on 10-21-2014 at 02:13 AM
    Just kegged a batch based on this recipe. Tried a sample and it tasted great, aroma was
    intense. Mods where as follows, added 1 lbs cane sugar toward end of boil, used newport for 90
    minute hops, uppe...

  • Posted in thread: RIS fermentation stuck at 1.050 gravity on 09-08-2014 at 10:32 PM
    You under pitched for that OG. Check the date on the yeast to see how old it was, and run the
    numbers through a calculator, I ran it as the yeast was only 3 days old and it still said 1.43
    vials for t...

  • Posted in thread: Conan Yeast Experiences on 05-20-2014 at 03:03 AM
    I just kegged a batch of pale ale that I fermented with Conan. I got the yeast from yeast geek
    awhile back, did a two stage starter and pitched after decanting. Mashed at 153, OG 1.060, FG
    1.016, 72% ...


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