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10-20-2016 9:49 PM

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  • Biomedical Engineer
  • Sean Larkin
  • Steely Dan
  • Seinfeld
  • Brew Like A Monk
  • Currently working to accurately recreate Weihenstephan Vitus and recently began brewing sours after acquiring a 10 gallon American oak used whiskey barrel.
  • Dampfbier, Wheat Stout, American Brown Ale, Oatmeal Cookie Stout, Rosemary IPA
  • Roeselare Cider, Oud Bruin
  • Flanders Red, DME Lambic Bug County, AG Lambic Bug County, AG Lambic Wyeast 3726, Barrel Aged Strong Scotch Ale with Brett B., Brett Saison, Brett AIPA
  • Dry Stout, Mosaic Brett IPA, Centennial Brett IPA, Vitus clone, Marzen, Belgian Single, German Weiss, Barrel Aged Strong Scotch Ale, Oatmeal Stout, Munich Dunkel, Kolsch, Brett Belgian Tripel, Brett Russian Imperial Stout, Ten Fidy clone, Mosaic-Citra DIPA
  • Male
  • Married
  • St. Louis
  • MO


  • Posted in thread: The Home Made Pizza Thread on 05-13-2016 at 03:27 AM
    Just got my Blackstone and love it. Used to make pizza in my Kamado Joe, but keeping a constant
    temp was difficult. So much easier with the Blackstone. Made 4 Neapolitan pies last weekend
    that were th...

  • Posted in thread: Cool Brewing Corny 5G & Mini Giveaway on 05-04-2016 at 01:59 PM

  • Posted in thread: Still making bad beer after 30+ batches. on 03-29-2016 at 03:59 PM
    I agree with the ball valve idea. I had this same problem with my ball valve. If you don't have
    a ball valve on your kettle ignore this. I took it apart and cleaned it and the next batch was
    good. The...

  • Posted in thread: Brew Bucket 3 piece ball valve? on 03-10-2016 at 10:16 PM
    I bought a 3 piece 3/8" stainless steel ball valve thinking/hoping I could just replace the
    crappy one with. I could definitely make it work, but the hole for the dip tube is far too big.
    I might have...

  • Posted in thread: Weihenstephaner Vitus Recipes Thoughts on 03-10-2016 at 03:12 PM
    I ordered some from barley haven. I'm going to make the Vitus recipe with this yeast. Pitch at
    temp around 62F and hold there. Wondering if I should oxygenate the wort prior to pitching.
    Definitely go...

  • Posted in thread: Weihenstephaner Vitus Recipes Thoughts on 03-09-2016 at 03:12 AM
    you all should try and get your hands on WLP611 New Nordic Blend. Might sound crazy, but the
    yeast puts out serious banana aroma & flavor when fermented in the low to mid 60's. I brewed an
    amazing wei...

  • Posted in thread: Weihenstephaner Vitus Recipes Thoughts on 03-04-2016 at 09:08 PM
    This thread helped me brew the following last December, came out great with a smooth banana
    taste to it3,61 kg Wheat Malt, Bel (4,0 EBC) Grain 1 51,5 % 1,75 kg Pilsner (2 Row) Bel (3,0
    EBC) Grain 2 25...

  • Posted in thread: Weihenstephaner Vitus Recipes Thoughts on 02-19-2016 at 02:36 PM
    I haven't been able to do the trub test. Someone should ask brulosophy to do this.

  • Posted in thread: Belgian tripel on 02-09-2016 at 05:05 AM
    I don't know anything about the safbrew. If you're using wyeast or white labs and you are not
    making a yeast starter then you should use two vials/packets. Do some research for yourself on
    yeast pitch...

  • Posted in thread: Salt and Coriander in IPA? on 01-22-2016 at 10:50 PM
    Got any rosemary? Or other herbs? Fruit? I always wanted to try rosemary in a saison or hoppy