TheDrunkChef

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Join Date:

04-29-2009

Last Activity:

11-06-2011 7:53 PM

    ABOUT ME

  • 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

LATEST ACTIVITY

  • 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
    flavor.

  • 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
FORUM SIGNATURE
"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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