Recent content by stevotheoilbaron

I usually do allgrain. I live in gold coast and work in des plaines. Are there any good brew shops up that way? Tricities is in eastern washington where the columbia, snake, and yakima rivers meet

hi everybody, decided to join the forum to look for brewing options in chicago, I'm new to town, and come from tricities washington. I'm looking for ideas of long term brewing, as in brews that will benifet over a one year time line. I work in the oil industry, and travel waaaay to much...

shucks I actually already bottled. Once I get my own place (long story) I'll try again. Timeline is from mid november to mid March, so I gave it about 4 months in secondary fermentation. Thats what happens when life gets in the way

thanks. The bacteria used were: Brettanomyces Bruxellensis , Lactobacillus and Pediococcus

Hi everyone, first time poster. I have been making a lambic, what I did was brew a normal ale type concoction. Then when I put it into secondary fermentation I added oak chips soaked in wine (the oak chips were once part of an oak barrel used for oregon wine) and also added some lambic...

Great Lakes... possibly the only good thing still coming out of cleveland