Be good to your yeast...

Gift Premium Subscription To Saccharomyces

Join Date:


Last Activity:

10-02-2016 1:44 AM

Referrals: 1

Likes Given: 3

118 Likes on 71 Posts 


  • Pflugerville, Texas
  • Home brewing!
  • Pro Meadmaker
  • Eric Lowe
  • Austin Zealots
  • Started brewing in college with Mr Beer. In the early 2008, decided to start up again with some real gear. I did two PMs then built my all-grain brewery. In 2012, I started Meridian Hive Meadery in Austin.
  • Too many to remember.
  • Always changing.
  • Always changing.
  • Always changing.
  • Always changing.
  • Male
  • Married


  • Posted in thread: Help! Making a 13% ABV with a Final Gravity @ 1.100 on 02-16-2016 at 06:59 PM
    I'll have to go digging to see if I have a bottle of the nutmeg left.If it is indeed 1.100 my
    suspicion is that it was step fed. 13% ABV and 1.100 is about 83 Delle units (4.5xAlc + RS).
    With enough h...

  • Posted in thread: Imperial Honey Porter on 02-16-2016 at 06:42 PM
    I pulled 5 gal of the second runnings off of this year's, boiled with a third ounce of magnum
    and an ounce of willamette hops at flameout, came out great, it's about 5% ABV. If you try
    scaling down th...

  • Posted in thread: Imperial Honey Porter on 11-24-2015 at 07:42 PM
    Brewing the following 10 gal batch on Black Friday (I always make something dark on Black
    Friday.... get it??):Inebriation Ale 2015 - 10 gal - OG 1.094============20# Maris Otter8#
    Munich2# Chocolate2...

  • Posted in thread: Mead in Clear or Brown Bottles on 09-01-2014 at 01:01 AM
    Yeah that's a real stumper. My prime suspect would be oxidation, I have never been happy with
    the seal I get with flip tops. They work great for short term storage -- I use mine as 1L
    growlers -- but ...

  • Posted in thread: I love no sparge brewing... on 06-27-2014 at 03:37 AM
    For those of you who are using this method, I'd like to have your feedback --How are you using
    my method -- e.g. BIAB, like my setup, single big mash tun with 100% mash volume, etc.Are your

  • Posted in thread: Berliner Weiss on 06-27-2014 at 03:30 AM
    Moving to keg shouldn't be a problem. The main idea is to let the lactic acid bacteria consume
    all of the sugars they can before introducing them to the yeast -- and bacteria are a bit slow,

  • Posted in thread: Berliner Weiss on 02-16-2014 at 05:12 AM
    If you don't want to use a commercial sour culture for this, you can do the following, which I
    have tried and it worked *very* well:Start with some weak wort around 4*P (1.016). A few
    tablespoons of D...

  • Posted in thread: Irish Red (1st place HBT comp) on 02-14-2014 at 05:08 AM
    I don't recall if anybody has reported the results of using lager yeast with this recipe,
    though. I think brewing it in a hybrid style, either with say, Scottish Ale yeast (1728, etc),
    or like an Alt ...

  • Posted in thread: Slanting yeast on 07-13-2012 at 01:04 AM
    I tried this for the first time today, and everything SEEMED to go as planned, but now I am
    left to wait and pray for ten days....I did notice that after letting the agar sit (slanted)
    for 24 hours it...

  • Posted in thread: Caramel Apple Mead on 07-13-2012 at 12:51 AM
    I'm really enjoying this mead. I need to make some more of it!

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing] Quote: Originally Posted by Soperbrew big brother only monitors facebook and untappd