Tiber_Brew

It's about the beer.

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Join Date:

04-21-2010

Last Activity:

02-14-2016 12:49 AM

Birthday:

7/18

Referrals: 1

Likes Given: 215

161 Likes on 113 Posts 

    ABOUT ME

  • Former aerospace engineer turned brewer.
  • home brewing,motorcycling,snowmobiling,hockey,guitar,drums,skiing,camping,and plinking
  • Mechanical Engineer, Pro Brewer / brewing consultant
  • Lots of stuff
  • No musicals.
  • Michigan Brewers Guild, K.R.A.E.U.S.E.N.E.R.S. brew club, ASME, SME
  • Worked part time at a brewery while in college, started homebrewing in 2004. Brewed over 200 all grain batches at home since.
  • Male
  • Married
  • Upper Peninsula
  • Michigan

LATEST ACTIVITY

  • Posted in thread: Over attenuation on 02-14-2016 at 12:13 AM
    As for the taste, I can only liken it to a super dry IPA. It in no way taste infected.I think
    it is infected, though. See my response above.

  • Posted in thread: Clean VS Sanitized on 02-10-2016 at 06:44 PM
    why isn't the milk standard of 161F for 15 seconds acceptable?Food pasteurization standards are
    targeted for different organisms that pose risks to our health, not necessarily for keeping
    beer spoilin...

  • Posted in thread: Clean VS Sanitized on 02-10-2016 at 03:31 AM
    I haven't "equated" anything. I did, however throw the idea of using hot water below boiling
    point for sanitation out there for others to comment on. I provided the 161F for milk
    pasteurization as an ...

  • Posted in thread: Clean VS Sanitized on 02-10-2016 at 01:34 AM
    --Using boiling water to clean fermenting bucket, lid and airlock. I'm not sure if the water
    even has to be boiling, milk, for example, needs to be heated to 161F for 15 seconds to be
    considered safe...

  • Posted in thread: Clean VS Sanitized on 02-09-2016 at 11:21 PM
    We live in a society were hand sanitizer is at the grocery store entrance. All the micro
    organisms have become the enemy! Some of the replies to this thread have shown me how
    in-tallerant some people ...

  • Posted in thread: How many gallons of homebrew in 2016? on 02-09-2016 at 05:59 PM
    2215+11 what else but German Pils2226

  • Posted in thread: Any Bacon Makers Here? on 02-08-2016 at 09:13 PM
    I think mesquite works well with bacon. I mix it in with other woods, never used it alone. I
    have used it a lot with hickory, maple, apple blend. It seems to add a mellow depth of flavor.
    I don't use ...

  • Posted in thread: Spike Brewing Giveaway - New v3 Kettle - You Pick The Size!! on 02-05-2016 at 07:29 PM
    in

  • Posted in thread: Any Bacon Makers Here? on 02-05-2016 at 03:06 AM
    There is/was a guy on here who made some homemade bacon. I got to try it at a get-together last
    year.INCREDIBLE!Sorry for the delayed response, but here's my process if anyone is
    interested.First, I s...

  • Posted in thread: Transfer under pressure question on 02-04-2016 at 04:26 AM
    The disconnects are not one way. I transfer from keg to keg all the time using the beer out
    post and a jumper hose with beer out disconnects on both ends. Something else is wrong.I
    agree.I keg from FV...

FORUM SIGNATURE
On tap: 1. Imperial Oatmeal Espresso Stout 2. German "Zehner" Pils 3. Jalapeno Cream Ale 4. IPA 5.[Nitrogen] Dry Stout Primary: 1. ESB 2. ESB 3. Ger Pils 4. Ger Pils 5. none 6. none Secondary: 1. Brett Ale 2. Thimbleberry Lambic 3. Thimbleberry Lambic 4. none 5. none Bottled: About 18 gallons of beer & 3 gallons of mead Kegged & conditioning: IPA, Ger Pils, Imperial Oatmeal Espresso Stout
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