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09-10-2014 7:02 PM

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  • Posted in thread: Cottage House Saison on 08-29-2014 at 01:27 AM
    3711 isn't bad with pepper flavor, unless you use fresh crack black pepper, that addition
    should be fine (maybe half that if fresh ground IMO). The white labs saison II, on the other
    hand is a peppery...

  • Posted in thread: How quick does Brett flavor form? on 08-21-2014 at 02:44 AM
    I don't know what a koyt is, but your recipe doesn't say anything about Brett.

  • Posted in thread: GABF Brewery recommendations on 08-21-2014 at 02:30 AM
    RenegadeCopper kettle

  • Posted in thread: My Vacation Day working in a Craft Brewery on 08-15-2014 at 08:23 PM
    Right on. I'm friends with the barista there.

  • Posted in thread: Lacto Starter & Growth Rates on 08-12-2014 at 02:34 PM
    Wyeast suggests for their lacto to make a 1L 1.020 DME starter and incubate for 5-7 days at
    86F with no oxygen/air/stirplate. This should produce about 200 Billion cells.Awesome, thanks.
    Can I ask wh...

  • Posted in thread: Carbonation and lack of buzz on 08-12-2014 at 12:56 AM
    Growlers don't hold carbonation well.

  • Posted in thread: Wand aerator any one use one?? on 08-12-2014 at 12:53 AM
    +100 on the Williams brewing setup

  • Posted in thread: Lacto Starter & Growth Rates on 08-05-2014 at 07:31 PM
    Hi Guys, quick question for the experts out there.....I'm trying to figure out what size of
    starter I need for my lacto. Will a lacto starter result in the same growth factor as sacch?
    For instance, i...

  • Posted in thread: What category for a sour saison? on 07-22-2014 at 05:20 PM
    Right on, thanks guys. I was hoping for some sort of American Sour category, hopefully they're
    working on that one.

  • Posted in thread: What category for a sour saison? on 07-22-2014 at 04:43 PM
    Hi Folks, I'm just getting ready to enter my first sour beer into a contest - the Colorado
    State Fair.I have a clone of Jester King's Noble King, which is a 35 IBU sour beer. It's
    basically pils malt ...