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07-18-2007 4:43 PM

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  • Little River, CA
  • Zymurgy,Mushroom hunting,Hiking,Guitar playing,Fishing,Birding
  • To Live Life to the Fullest
  • Rick
  • Don't own TV
  • Comics, War and Peace
  • Only private ones
  • My brother made me drink his Redstar bread yeast and malt sugar brew when I was 17. It took 3 months to ferment and tasted like cat piss with alcohol. We all got drunk and had massive headaches the next day. Brewed first real homebrew with my father when I was 21 from a John Bull kit in 1976. A bit thin. Brewed again from 1984 to 1990, blah, blah. Lots of hits and misses. Greatest advance: Real yeast cultures from Wyeast and...the other one.

    Now retired and living in a cabin in Northern California (Paradise) and getting back into it. Nothing seems to have changed all that much except the quality of the malt. The people are still a bunch of crazy worry worts who just can't wait.


  • Posted in thread: Caffeine and Coffee Stout on 07-27-2007 at 05:42 AM
    I just helped my brother brew a coffee stout kit. I was surpised by the amount of coffee
    grounds included. The directions said to to rouse the yeast "when ever you feel like it". The
    stuff looks delic...

  • Posted in thread: 2 Weeks, priming still chunky. on 07-18-2007 at 04:41 PM
    If you used a lot of sugar rather than malt extract in your recipe, this could have given the
    cidery taste you noticed. This would also account for the high starting gravity you mentioned.
    Also could ...

  • Posted in thread: Smelly primary-problem? on 06-30-2007 at 04:59 PM
    You might also try a solution of baking soda and let it sit over night. I don't usually do this
    and just go ahead and ignore the smell. I don't think it makes any difference. Just another
    thing to wor...

  • Posted in thread: Yeast quantity on 06-30-2007 at 04:49 PM
    It is hard to overpitch yeast but possible. Over pitching could cause the beer to have a yeasty
    taste (doh), result in inefficient fermentations, thin beer, beer with "yeast bite", explosions
    and occa...

  • Posted in thread: big beers.... on 06-26-2007 at 05:01 PM
    I also bottled a "big beer" the other day that had been in the secondary for awhile. One
    technique that would help is "racking" the yeast when transferring and priming. Racking is
    scraping a good bunc...

  • Posted in thread: Seminole Squirrel Steam Beer - nasty aftertaste on 06-05-2007 at 04:31 PM
    Then comes the nastiest aftertaste I think I've experienced in a beer. Wretched! 2) I steeped
    the specialty grains for probably 40+ minutes since I was having trouble hitting 170 degrees. I
    read that...

  • Posted in thread: Stuck lager or Laaglander? on 06-05-2007 at 04:18 PM
    The question is, do I have a stuck fermentation, or is the Laaglander really that
    unfermentable? FG should be around 1.012, so I'm about 3/4 of the way there with Saflager S-23
    yeast. Do I raise the t...

  • Posted in thread: Same SG, what gives?? on 06-05-2007 at 04:13 PM
    I used a mash grain recipie. What would qualify as bad mashing and how would you make it not
    bad?"Bad mashing" would be if you did not convert all the starches in the grain to fermentable
    sugars. The ...

  • Posted in thread: What Should I brew??? on 06-05-2007 at 03:29 AM
    My local homebrew shop did an article on this recently and said that a "cream ale" was big hit
    with the casual beer drinking crowd at a wedding. Easy to brew and appeals to a wide variety of

  • Posted in thread: Same SG, what gives?? on 06-05-2007 at 03:25 AM
    Were these extract brews or mashed grain recipies? Bad mashing efficiencies would account for
    the low SG's. Assuming you used extracts, were the recipes for 5 gallons? I would doubt a
    hydrometer could...