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11-07-2011 1:53 AM


  • San Diego, CA
  • I'm not yet a chef, but a Pantry Cook for a well known San Diego private Club. As many before me have stated I believe that Beer should be paired with food and in a creative and desirable manner. If done correctly a great opportunity arises. I am now embarking on a journey to master the art of home brewing and in the process develop a finer taste for the food I help create. And yes I currently have a beer in my hand. Cheers!
  • Football,Fishing,Hunting,Cooking,Women and Beer~
  • Cook, and a damn good one at that.
  • Brandon Brooks
  • Raised on Country, listen to almost everything.
  • I started brewing in July of 2009 with a recipe for an English IPA which is now bottle aging. I have since created recipes for an Oatmeal Stout and am developing a recipe for a American Nut Brown.
  • Thunderstruck Pumpkin Ale, West Coast IPA
  • San Diego Red Tide Ale, Milk Chocolate Oatmeal Stout
  • Nada Senor
  • English IPA - Bottle Aging
  • Male
  • Single


  • Posted in thread: Help. bottles cloudy after 24 hours on 08-26-2009 at 04:52 AM
    It's fine. The top 2/3's looked good because you probably shook up some of the yeast while
    moving it. As for the bottles being hazy... it's probably just yeast. Let them sit for 3 weeks,
    then put them...

  • Posted in thread: Very Berry Belgian Wheat.... on 08-25-2009 at 10:35 PM
    good to know, I will forget about the champagne yeast then, thanks for the input guys. Cheers!

  • Posted in thread: Very Berry Belgian Wheat.... on 08-25-2009 at 03:45 AM
    After a discussion with my neighbor the idea of adding a package of champagne yeast to the
    secondary with the fruit came up. Anyone have any thoughts on this? the idea is that the
    champagne yeast migh...

  • Posted in thread: Very Berry Belgian Wheat.... on 08-25-2009 at 02:08 AM
    ok thats good to know, I will definately step that down a bit. More like an ounce you think?
    and what do you think of the 3 lbs of flaked wheat, too much or right on?

  • Posted in thread: Very Berry Belgian Wheat.... on 08-25-2009 at 01:13 AM
    Thinking of making a wheat beer next month and want to add fruit to the secondary. Here is the
    recipe I just thought up, what do you think???3 lbs. Wheat DME2 lbs. American 2-Row3 lbs.
    Flaked Wheat1 l...

  • Posted in thread: What would you brew for 50th B-Day? on 08-24-2009 at 12:45 AM
    an IPA would give you more of a "kick", or maybe a belgian which tend to have a more spicy

  • Posted in thread: Newbie Alert! on 08-22-2009 at 04:21 AM
    I'm guessing you mean you left your boiling hops in your wort and than transferred it to your
    primary??? From what I know it shouldn't hurt your beer as long as you use Irish Moss or a
    Whirlfloc Table...

  • Posted in thread: Unhopped beer on 08-22-2009 at 04:13 AM
    NO HOPS!!!!!!!!!! I swear thats a sin......

  • Posted in thread: First IPA Question: 60 min vs 90 min boil? on 08-21-2009 at 03:51 AM
    If I were making this I would probably use more like 2 oz of boiling hops at 60, 1 oz at 30,
    and 1.5 oz at 15. your hops bill just seems a bit light for an IPA, you could then dry hop an
    ounce or mayb...

  • Posted in thread: Vanilla in a milk chocolate oatmeal stout on 08-21-2009 at 02:41 AM
    I just ended up adding 2 vanilla beans to the boil in the last 5 minutes, split it and scraped
    the seeds to maximize flavor. I'll let you know how it turns out.

Following Stats
"Behold the rain which descends from heaven upon our vineyards; there it enters the roots of the vines, to be changed into wine; a constant proof that God loves us, and loves to see us happy." -Benjamin Franklin Primary 1: Milk Chocolate Oatmeal Stout Primary 2: San Diego Red Tide Ale Secondary 1: Secondary 2: Bottled: English IPA Upcoming Brews: Thunderstruck Pumpkin Ale, West Coast IPA, Very Berry Belgian Wheat

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