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09-04-2015 8:36 PM



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  • 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: So who's brewing this weekend? on 09-04-2015 at 06:22 PM
    I'm brewing up a single-hopped pale ale, with Legacy hops that still smell amazing even though
    they've been in my freezer for a year and a half. Vacuum sealing and cold temps apparently are
    the right ...

  • Posted in thread: Lacto fermented pickles on 09-02-2015 at 12:32 AM
    How much vinegar? It might not ferment but vinegar makes pickles, too. It's just they you use
    one or the other usually. Hot vinegar is fine.I think my MIL had combined recipes using several
    methods in...

  • Posted in thread: Questions re: Jolly Pumpkin Dregs on 09-01-2015 at 08:03 PM
    My understanding is that all of their beers are fermented with whatever is in the air and the
    barrels. So, that means there might be slight variations from one beer to the next, but it is
    essentially ...

  • Posted in thread: What came in the mail for you today? on 08-31-2015 at 10:34 PM
    My copy of Water! My collection of the Hops, Malt, Yeast, and Water books is complete. Now I
    just have to read them all.I've read Hops. Malt is on deck.

  • Posted in thread: Fermenter filled too high - Wait for Blow Off or Pull Wort Now Before Yeast Kicks in? on 08-31-2015 at 01:31 AM
    If you have a 1-gallon fermenter, you could pull off some wort into that. It'll be fermenting
    too, because you already pitched the yeast. Then you can add it back to the carboy as
    fermentation slows d...

  • Posted in thread: Advice on Porter recipe? on 08-30-2015 at 03:52 PM
    I definitely agree that brown malt is good. Somewhere around 4 to 8 ounces in a one gallon
    batch is probably goodAlso 10% chocolate malt is way too much for me, although I know some
    people go for that...

  • Posted in thread: Lacto fermented pickles on 08-29-2015 at 04:27 AM
    I'm not a fan of pickles, but my mother-in-law is and she tried doing a batch in a 3 gallon
    crock. It's been sitting there for a few days and has shown absolutely no sign of activity and
    doesn't look ...

  • Posted in thread: Brown malt in pale ale on 08-25-2015 at 08:14 PM
    I just made an attempt at an English style pale ale and used some brown malt. I also threw in 1
    ounce of chocolate malt, so it might be just a tad too dark. When I bottled it, the flavor was
    good, but...

  • Posted in thread: My Ugly Junk- Corona Mill Station... on 08-25-2015 at 06:49 PM
    I brewed my second batch with this mill yesterday. Both of these batches I have had a very
    minor stuck sparge. Nothing I couldn't fix by stirring up the mash, vorlaufing, and running
    again, but still ...

  • Posted in thread: 100% homegrown on 08-24-2015 at 12:19 AM
    I've definitely learned a lot from my attempts this summer. I'm planning on doing seed tape
    next year to get the spacing right.

Following Stats
Fermenting - Back To School Porter; SSB (Signpost Sour Blonde); County Western (a dark sour); Chris' Tall Ale (Golden ale w/ sour dregs); 4 small batch blends - 1 w/ cherries and 1 w/ peaches Bottled - Where Y'all At?; Signpost Creek Paint Cider; Signpost Oud Bruin; Land of Pils and Honey, Imp. Saison with Clover Honey; Ad Hoc Berliner Weisse; Back To School Porter, Imperial Robust Porter with vanilla beans Kegged - BBD Belgian Malty Ale

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