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  • Eugene, OR
  • I'm just me. nice to meet you.
  • Beer,Cycling,Family....not in that order....
  • MH support specialist
  • Bradley Leland
  • Progressive Rock music (not the 70's kind, though)...see Don Caballero and Hella, Shellac and Shippi
  • Meh.
  • Meh. (except for Scrubs and Sunny in Philly)
  • Sherman Alexie (all novels, short stories), Albert Camus, Daniel Quinn, Kurt Vonnegut, Jim Harrison,
  • None....
  • My MIL got a homebrewing kit for xmas 07 and I got tired of looking at it sitting in her hallway for the last 18 months, so I finally nabbed it...end of story, beginning of obsession.

    I have currently brewed seven batches, three of which surround me in this home-office in various stages of fermentation or conditioning....I have added new levels of complexity to almost each brewing session through new equipment or added steps (Partial Mash, for last two batches). The only place left to go now is All-Grain...but I feel I need a bigger brew pot first, but have spent too much money in the last 3 months already.....
  • endless variations on english bitter/pale/brown/stout/porter/dunkelwiess/ALES, ALES and mre favorites!
  • IPA, Dunkelryezen, Wheat Porter
  • oatmeal stout, APA
  • APA, Milk Stout, Mild Brown, Foreign Extra Stout, Dunkelweizen, Toasted Oat Pale Ale, etc.
  • Male
  • Married


  • Posted in thread: Brat Brew on 08-26-2010 at 01:18 PM
    I think the beer does add flavor, especially if you use a stronger beer with some actual flavor
    (aka, not BMC "beer can" beer). My personal favorite is to use a richer dark beer such as stout
    or porte...

  • Posted in thread: rye viscosity on 07-26-2010 at 01:43 PM
    You can do a Beta glucan rest which is supposed to help make the lauter easier and cut the body
    of a heavily rye beer. this was on my list for next time....I really liked the beer, but it
    was like d...

  • Posted in thread: Amarillo Hops - recipe help please on 07-26-2010 at 01:40 PM
    amarillo is a nice, mellow mango-ish counterpoint to the pine/citrus harshness of chinook. I
    use that combination a lot in IPA's (for late additions and dry-hopping especially) can
    pair it wit...

  • Posted in thread: rye viscosity on 07-26-2010 at 01:35 PM
    anyone who has ever tangled with a roggenbier will tell you: rye makes for thick, chewy beer.
    In fact, I foud it to be overkill at 35% of the recipe. the flavor was great but the body was
    something li...

  • Posted in thread: How much zest? (AG Hefe) on 07-18-2010 at 04:29 AM
    I've been bucking the traditional wheat/pils/bittering hops/yeast hefe idea this summer and my
    experiments have turned out great so far....I personally think I may always use
    cascade/amarillo for hefe...

  • Posted in thread: best way to add fruit on 07-18-2010 at 04:20 AM
    I just made a rasberry wheat and I simply crushed and added the rasberries right to the
    primary...mostly because I'm lazy in the summer heat. It smells delicious and I'll be bottling
    next week or so. ...

  • Posted in thread: do you need more priming sugar for big beers? on 07-17-2010 at 07:10 PM
    I have noticed in Brewing classic styles that the recommended levels of priming sugar go up for
    the really big beers. Do I need to plan for more priming sugar when bottling an RIS or
    Barleywine? why i...

  • Posted in thread: Need help diagnosing a 1 dimensional IPA on 07-11-2010 at 06:15 PM
    Yeah, my brewing schedule is really long. Most of my beers, I do a 21 day primary and then
    bottle condition for 2-3 weeks. For the IPA, I added a 14 secondary to dry hop it as well. So
    that's a 2 mont...

  • Posted in thread: Need help diagnosing a 1 dimensional IPA on 07-11-2010 at 01:58 PM
    Dryness isn't so much an issue. Although I don't bother measuring gravity, the beer mouthfeel
    was perfect. Not too sweet and not bone dry either.I'm wondering if age is also an issue. I
    started this b...

  • Posted in thread: Hops suggestion for American Wheat on 07-07-2010 at 02:14 PM
    I just brewed 10 gallons of all amarillo am-wheat (wheat/pale malt -50/50) and am fermenting
    half with german weizen yeast and half w/ kolsch yeast, the latter being transferred over a
    bunch of rasber...