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03-28-2015 10:52 PM



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81 Likes on 71 Posts 


  • Current brewing gear is a 10 gallon round cooler/mash tun, 8 gallon kettle, and a propane burner. I did BIAB for a while, and now I've repurposed the bag I used for that as a hop bag. Of course, I frequently forget to use the bag and end up with lots of loose hops in my kettle that also get into the fermenter. Oh well, every once in a while I remember to use it.
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  • Posted in thread: How I feel about Fat Tire Amber Ale. on 03-27-2015 at 02:31 AM
    I used to love Fat Tire.And I still do.Just because your preferences have changed over time and
    with trying out different styles doesn't mean your palate has matured or some other
    condescending BS. It...

  • Posted in thread: Anyone try BRY-97 yet on 03-19-2015 at 01:50 AM
    Seems to be a slow starter to me.I just used this for an imperial stout and it seems to be a
    slow starter. rehydrated 2 packets and pitched into 70 degree 1.088 wort. 62-64 degree
    basement. No signs o...

  • Posted in thread: Don't you love it... on 03-13-2015 at 10:34 PM
    ...when you order a beer that is supposed to be served in an 11oz. snifter and they give you a
    full 16 oz. pint instead?Just got a bonus 5 oz. of a 9.5% ABV strong ale.:-)

  • Posted in thread: upright 9 tap with raspberry pints finally done on 03-12-2015 at 01:04 AM
    That is so awesome. :mug:

  • Posted in thread: the best homebrew video ever!!! on 03-01-2015 at 03:19 PM
    The best brew video ever.

  • Posted in thread: Good recipes for a LOT of Melanoidin malt? on 02-27-2015 at 02:49 AM
    I've recently had a belgian amber ale from Brewery Vivant called MELA. It is 85% base malt (I
    think pils) and 15% melanoidin.And it is absolutely delicious. :mug:

  • Posted in thread: English Brett Strains on 02-15-2015 at 10:20 PM
    That sounds awesome. It's been a while since I made an attempt at an English style. But this
    thread has me thinking about it.

  • Posted in thread: Advice on sour recipe based on Saison de Noel kit on 02-13-2015 at 12:33 AM
    Looks like it could be really good. With the low attenuation you normally get with extract,
    there should be plenty for the bugs to work on and make it sour. And it looks like you kept the
    IBUs low eno...

  • Posted in thread: First Sour beer on 02-08-2015 at 08:17 PM
    Yeah, that should work fine. I would think that if the US-05 takes off quickly, it might not
    let the lacto work to make it very sour. Or the lacto could go to town and make it really
    sour.Somebody els...

  • Posted in thread: First Sour beer on 02-08-2015 at 02:48 PM
    Yeah, which method are you using for souring?I did a sour mash Berlinerweisse and the short
    boil killed off the lacto, so then I just had a regular fermentation after that. It was ready
    to drink prett...

Following Stats
Primary - County Western - dark sour; Chris' Tall Ale (Golden ale with sour dregs giving it a crazy pellicle) Bottled - Signpost Creek Paint Cider; Northern Brewer's Oud Bruin de Table; The Land of Pils and Honey, imperial Saison with Clover Honey; a sour mashed Berliner Weisse; Hop Wine - Imperial India Pilsner Ale; Guajillo Ancho Brown Ale; Back To School Porter, Imperial Robust Porter with vanilla beans

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