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10-12-2015 4:58 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: Keg Connection New Inline Flow Control Valve Giveaway on 10-12-2015 at 09:21 PM

  • Posted in thread: My birthday plan... on 09-30-2015 at 09:08 PM
    Sounds cool. I've never used a coolship or done a true spontaneous fermentation. But I believe
    you can acidify the wort to discourage certain kinds of bacteria from taking hold. If I were to
    do a spon...

  • Posted in thread: Adding glucose to German weizen on 09-21-2015 at 02:16 PM
    I decided to give this a try. Yesterday I made my customary German weizen recipe, but subbed in
    1/2 lb of dextrose in place of an equivalent gravity contribution from wheat and pilsener
    malts. I pitch...

  • Posted in thread: Adding glucose to German weizen on 09-17-2015 at 06:39 PM
    I have come across a few articles that describe a mashing technique that produces a higher
    level of glucose. This is used by Germans in wheat beers to produce a prominent banana
    character. Here's a li...

  • Posted in thread: Gluten Burns on 08-31-2015 at 09:50 PM
    From one of the OP's other posts:"with my BIAB setup I use a course grain regimen because it
    helps the wort to be viable but not so viable that final gravity ends up being too low for the
    best taste. ...

  • Posted in thread: I hate to do this, but I need help with a mash tun leak on 08-31-2015 at 09:07 PM
    I don't remember the brand of silicone that I used, but it might have been this: put it in any
    place that will be in contact with the interior wall of the cooler. I even put it around the
    steel washe...

  • Posted in thread: I hate to do this, but I need help with a mash tun leak on 08-31-2015 at 03:29 PM
    Get some food grade silicone and seal it. That's what I did with my cooler and never leaks,

  • Posted in thread: Coldbreak Brewing Herms Giveaway! on 07-15-2015 at 02:48 AM

  • Posted in thread: Cold Break Brewing Microbrew Series Giveaway - Open to All! on 07-02-2015 at 04:08 AM

  • Posted in thread: Never Seen A Starter Like This on 03-25-2015 at 04:54 PM
    This is expected from Wyeast 1968. It's highly flocculant, which is why you get the big clumps.


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