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02-05-2016 8:20 PM


36 years old

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26 Likes on 19 Posts 


  • Been brewing since 2008. I started home brewing due to my love of craft beer. I thought it would be cool to learn about the different ingredients that go into beer to help broaden my palate, as well as having the ability to brew exactly the beer I would like to drink and to experiment and overall just to learn as much about beer as I can.
  • homebrewing,craft beer,hunting,fishing,reading
  • Prepress
  • Heavy Metal
  • Breaking Bad, Justified, It's Always Sunny, The Shield, The Wire, Game of Thrones, True Detective
  • Homebrewing books and magazines. Fantasy, Sci-Fi and Horror novels.
  • Madison Homebrewers & Tasters Guild, AHA
  • My setup: 10 gallon SS kettle, 4 gallon SS kettle, 2 gallon SS kettle, SQ14 burner, 10 gallon Rubbermaid mash tun with SS braid, dedicated fermentation fridge with Ranco temp controller, 2L Erlenmeyer Flask and Stirplate 2000, four 5-gallon glass carboys, one 6-gallon Better Bottle, one 3-gallon Better Bottle, two 6.5-gallon Ale Pails, two 6.5-gallon bottling buckets, kegging system with three pin-lock kegs,....and tons of other misc. brewing paraphernalia.
  • Smoked Dark Mild
  • Black Pepper Saison with Brett
  • Lemon Drop Hefe, Citra APA, Saphir Czech Pils, Rum Roger's Barrel Aged Porter
  • Male
  • Married
  • Madison
  • Wisconsin


  • Posted in thread: Dry hop in a Keg on 01-28-2016 at 06:30 PM
    I also dry hop in my serving keg. What I do is take one of those SS mesh toilet supply lines
    that people use in mash tuns all the time (I went with a 16"), fold and sinch closed one end
    with a pliers,...

  • Posted in thread: Pellicle Photo Collection on 04-02-2015 at 09:50 PM
    Here's my very first pellicle, using Yeast Bay's Saison/Brett blend in a saison. I'm so proud!

  • Posted in thread: Pilsner Will Not Clear - What Am I Doing Wrong? on 02-11-2015 at 09:49 PM
    Well even if the beer wasn't done fermenting when you racked it to the keg, sitting in the keg
    at 37F for two months should have knocked all the yeast out of suspension either way. Judging
    by it's ap...

  • Posted in thread: High ABV beer with high FG not carbing in keg on 02-01-2015 at 12:03 AM
    Well nevermind, I finally got it to carb up. I set it to 30 psi again, unhooked it and rolled
    it around on the floor for a few minutes and that got the c02 to dissolve into the beer. No
    clue why it wo...

  • Posted in thread: High ABV beer with high FG not carbing in keg on 01-31-2015 at 04:30 PM
    Any update on your problem? Specifically a solution? I am currently having the same issue with
    a 11.5% Imperial Porter that finished at a similar FG as yours. I set it at 30 psi for 24 hours
    then 15 p...

  • Posted in thread: Why doesn't the hop character of my beers taste the same as commercial beers on 01-26-2015 at 06:49 PM
    All my IPAs were blah-to-OK before moving to kegging. Once I started kegging, my IPAs finally
    tasted like commercial examples. Now I do close system transfers into my purged kegs with dry
    hops already...

  • Posted in thread: Brewmasters Warehouse on 01-13-2015 at 10:40 PM
    Sad collapse of a business with such potential. Does anyone know other suppliers who can store
    your recipes in a profile and allow you to buy for the recipe ... i.e., if your recipe calls
    for 4oz of a...

  • Posted in thread: Evergreens (spruce, fir, pine, cedar etc) on 01-08-2015 at 07:57 PM
    Yeah, I should probably mention I used Blue Spruce tips, which were much more pungent than the
    White Spruce tips that I also picked. I crushed a bunch of needles, smelled them, tasted them,
    made a tea...

  • Posted in thread: Yeast starter using dry yeast?? on 01-08-2015 at 04:40 PM
    For me, the one and only reason I ever use dry yeast over liquid yeast is so that I DON'T have
    to make a starter. I plan my beer and when I order the ingredients I just make sure to order
    however many...

  • Posted in thread: Evergreens (spruce, fir, pine, cedar etc) on 01-08-2015 at 04:08 PM
    Go for it. Learn from my mistake, you don't need a ton of cedar to get good cedar flavor and
    aroma.Same with using spruce bough tips. I went with 2 oz last time I brewed it, it was pretty
    noticeable i...