Be good to your yeast...

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11-24-2015 7:44 PM

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  • Pflugerville, Texas
  • Home brewing!
  • Software Engineer
  • 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. Barley Crusher w/ 15# hopper, 70 qt cooler tun w/ copper manifold, 1500w heat stick, 40 qt aluminum pot, 20 gallon Blichmann boil kettle, SQ14 propane burner, Banjo burner. 3 6 gal Better Bottles, 5 7 gal pails, 2 5 gal glass carboys, 1 5 gal better bottle, 15 cu ft kegerator, 20 kegs, 8 cu ft lagerator, two stir plates, flasks, slant vials for yeast culturing. I love this obsession. Err, hobby. :drunk:
  • Too many to remember.
  • Always changing.
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  • Male
  • Married


  • 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!

  • Posted in thread: Irish Red (1st place HBT comp) on 07-13-2012 at 12:49 AM
    Glad y'all are enjoying it.... Yes I just said y'all. I've lived in Texas that long now. :DThe
    Mexican Lager yeast version totally kicks @$$.... it's definitely one of my favorite homebrews
    I've made ...

  • Posted in thread: NHC pre-conf gathering at Naked City? on 06-15-2012 at 02:04 PM
    :rockin: :rockin: :rockin: :rockin:'nuff said...

[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