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09-25-2016 4:32 PM


38 years old

Likes Given: 16

27 Likes on 26 Posts 


  • Hiking,traveling,cooking,bbq,and of course homebrewing.
  • Roof Guru
  • Rob
  • The Clash, Social Distortion
  • The Office, How I met Your Mother, No Reservations
  • IPA, Yeast
  • Got into home wine and cider making as a wedding present from my wife in early 2007 and it has progressed as time goes by. I started brewing extract with specialty grains January 2010 and have moved into all grain by December 2010. The first few all grain batches were like learning to brew all over again but now it's hard to imagine brewing any other way. My equipment consist of a 10 Gallon Rubbermaid Cooler Mash Tun with ball valve, SS braid and thermowell. Keggle with ball valve, sight glass and thermometer. Therminator with in line chiller for those hot Florida summers. KAB6 propane burner. Several carboys, buckets and starting to convert pony kegs to fermentors, 7.2 cf Fermentation Freezer with Johnson Control. I bottle all my beer at this point even though I have a Party Pig that occasionally gets filled.
  • On deck: Conan IPA half barrel aged with brett, RIS
  • 100% Brett Saison w/ Nelson Sauvin & Simcoe, Saison w/ Nelson Sauvin & Simcoe (barrel w/ brett), No Boil Lambic'ish Sour, Orval-esque Belgian
  • 1 gallon each Berliner Weisse on Guava, Soursop, Passion Fruit and Kumquats, Sorachi Bitter Barrel with brett, Old Ale-Whiskey Barrel Aged, Sour Blonde, Sour Brown, Cherry Melomel (3 gallon)
  • Berliner Weisse (no boil & all lacto primary), Barrel Aged Belgian Pale w/ brett, Funky Guava Saison (1 gallon), Sauer Weizen (1 galon), Blonde w/brett (1 gallon), Belgian Blonde with pink peppercorns, Hefe, Coffee Stout, Berliner Weisse, Rustic Rye Saison (Brett), Saison, IRA, Stout, Imperial Red Ale, Dapper Dan American Brown Ale, Summer Ale, Summer Gold, Oatmeal Brown, Oak aged Orange Blossom Mead
  • Don't keg.
  • Male
  • Married
  • Zephyrhills
  • FL