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11-21-2015 2:37 PM

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  • Posted in thread: American Bitter Yeast Recommendation on 01-24-2013 at 04:28 AM
    Maybe greenbelt? If you can crash cool windsor might be a more "british" dry option.

  • Posted in thread: sweet smell during bottling on 01-24-2013 at 04:17 AM
    How did it taste?

  • Posted in thread: House Yeast Strains on 01-20-2013 at 07:13 PM
    How about wlp 004? You could do dark beers and Irish/Scotch ales with it.

  • Posted in thread: 1st Bottling Day Sort of Disaster on 01-20-2013 at 06:49 PM
    2: Make sure your tubing is seated fully on your racking cane, if any air is coming through you
    can use a worm clamp (not so tight as to crack the cane) to get a good seal. I remember
    oxygenating a co...

  • Posted in thread: Quick to keg beers? on 01-20-2013 at 06:39 PM
    Thanks guys,I went with a Hefeweizen it is extremely active started in about an hour to show
    signs of fermentation I bet by the end of the week i'm kegging :)Let us know how it goes!

  • Posted in thread: What's in your fermenter(s)? on 01-20-2013 at 04:33 AM
    10 Gallons Irish red10 Gallons Cream ale10 Gallons Maibock5 gallons RIS10 gallons IPAThe
    kegorator is fullThe pipeline is fullSchool starts again on Tuesday!

  • Posted in thread: Off flavor after fermentation on 01-20-2013 at 03:02 AM
    Try sampling the beer while you look over this. Take a taste read a section and so forth until
    you find something that seems close. It could be multiple things, or a wild yeast, or

  • Posted in thread: 34/70 1 pack into 5 gal @ 50 degrees - will this work? on 01-20-2013 at 02:56 AM
    I make a starter with all lager yeast. Cheap insurance.

  • Posted in thread: Yeast Selection for Cherry Chocolate Wheat on 01-19-2013 at 10:14 PM
    [email protected]* would be my reccomendation. It supposed to give off some stone fruit esters that
    should compliment the cherry aspect.

  • Posted in thread: Help with starter for an old yeast (Kolsch 2565) harvest on 01-19-2013 at 10:12 PM
    You will probably have to build it up for a while. Look at for info on viability of
    yeast that old.