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06-12-2014 7:22 PM

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  • Metal and the blues.
  • Simpsons
  • Started in 2006 with a couple friends doing extract on the kitchen stove. Did everything wrong. Overhopped a "pilsner" made with ale yeast, got soap in the "oktoberfest" (also done with ale yeast), hefeweizen bottle bombs, infected pale ale, etc.

    Became enfatuated with barleywine and branched off on my own. After my 5th batch of beer I went to all grain and never looked back. In retrospect I wish I had studied the whole process a bit more and learned more because it took me a lot of batches of grain to get to a reasonable efficiency and to fully understand what was going on.

    I recently got a 10 gallon cooler to mash in, which works for anything 5-10 gallons and I can squeeze 18 gallons of wort through it at a good efficiency, but I dont have the pots for it. So for most things 5 gallons is plenty but for the recipes that I really want to pump out in quantity I'm half way through designing a 1 bbl system.
  • -Doppelbock -> Eisbock
    -Chocolate Bock
    -Pumpkin Belgian Stout (or something dark and heavy)
    -Plum Wine
    -more sour (regular, gueuze, blackberry, peach, grape, raspberry)
    -Dark Strong Saison
    -more Berliner
  • -Saison 002 (OG 1044, orange/lemon zest, citrusy hops)

    -Berliner 001 (20% sourmashed, lacto + sacc in primary)
  • -sour barrels

  • Left over junk from 2-4 years ago:
    -Sour batch 1 (brewed 2008)
    -Sour batch 2 (2009)
    -Maple Barleywine (2008)
    -random bottles of barleywine batches 1-5 (2006-2008)
  • -Sour batch 2
    -English Strong Ale
    -Collaboration Strong Ale (Lost Abbey barrel turned it into a Flemish, might dump it might keep it, who knows)
  • Single
  • La Verne
  • CA


  • Posted in thread: MYPin PID Temp Controller? on 06-12-2014 at 05:06 PM! :ban:Also found some
    youtube videos of a similar model (7A instead of the 4A, has a second alarm and some other
    features) that got m...

  • Posted in thread: MYPin PID Temp Controller? on 06-12-2014 at 05:49 AM
    Sorry to bump a really old thread but I just bought one of these things on Amazon and I can't
    for the life of my find any documentation. Did anyone happen to download/save that link while
    it was still...

  • Posted in thread: Sour Beer Pipeline on 07-08-2013 at 04:36 PM
    In regards to your lambic I may be in the minority here but I wouldn't make a lambic (if
    unfruited or unblended) with Cantillon bugs. They do great gueuze and fruit lambics but the
    base lambic isnt al...

  • Posted in thread: Wine Barrel Project on 07-28-2012 at 03:59 PM
    You're way overthinking the nail thing. Just use the stainless nail. My oldest barrel has been
    aging lambic for about 30 months now (will be emptied this year yet), held brandy Angels Share
    at Lost Ab...

  • Posted in thread: Wine Barrel Project on 07-26-2012 at 04:40 PM
    morebeer did a video with Vinnie from Russian River and all Vinnie does is take a stainless
    steel nail and drilled a hole in the barre. then when he wants to take a sample he just pulls
    the nail out a...

  • Posted in thread: Sanity Check for Raspberry Sour... on 07-25-2012 at 04:37 PM
    Popped the top on the bucket last night and took a sample. Flavor was good, but would not want
    to loose any of the Raspberry flavor. Raspberries had all floated to the top. I could see the

  • Posted in thread: Wine Barrel Project on 07-25-2012 at 03:54 PM
    Are those casters capable of holding the weight of a full barrel? That set up will be well over
    500 lbs when the barrel is full. As for the culture, bottle dregs work well and I'm sure the
    lambic blen...

  • Posted in thread: First sour...length of aging in secondary? on 03-02-2012 at 11:49 PM
    obviously you can do anything, but lambics traditionally stay on the cake from what i recall..i
    only yank sours off the cake if i'm putting it on something, in something or want to clarify
    for a while...

  • Posted in thread: First sour...length of aging in secondary? on 03-01-2012 at 08:14 PM
    Unless it is as it seems and he fermented first with Sacc. and is now fermenting with brett and
    lacto. I would pull off of the sacc. as well to put on fruit and funky yeasts. Don't understand
    the desi...

  • Posted in thread: First sour...length of aging in secondary? on 03-01-2012 at 03:52 PM
    I'm not sure I understand the desire to do "secondary" with sours. Let it sit on the cake and
    dont disturb the pellicle. 1 year minimum, forget about it until then.