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  • I was born in the last year of the first half of the last century... I have 4 children and 4 grand children. I have been married for 30 years, to the same woman. I love camping, riding bikes, taking walks, listening to music, and playing video games...of course brewing beer as well.
  • Brewing,Golf,Video Games
  • Cyber Security Prof.
  • David Banegas
  • Classic Rock, Country, Classical
  • Avatar, Hunt for Red October, Last Samori, Dances with Wolves, Forest Gump
  • History Channel, Discovery Channel, Golf Channel, ESPN
  • Bury my heart at Wonded Knee, Hiding in Plain Sight
  • Plato Republic of Southwest Washington
  • I started out making wine for several years then migrated to beer and started out doing extract versions from known recipes. I have been brewing full grain batches for about a year and began formulating my own recipes based on information gathered from micro brewery websites and brew master videos. It is amazing how much they give away and I have been able to formulate recipes that come pretty close to their actual beer flavor and style. I have settled on 5 beers I make regularly in order to perfect them as close to what I like to drink as possible.
  • I have 6 beers I am specializing on:rn1. Hefeweizen (formulated recipe based on Widmer Hefeweizen)rn2. Amber Ale (formulated recipe based on Hammerhead Ale from McMenamins Pubs, Portland, OR)rn3. Bourbon Vanilla Porter - My own recipe based on many notes and searches for the best recipesrn4. Strong Belgian Ale (formulated recipe based on Matilda from Goose Island Brewery, Chicago)rn5. Double IPA (formulated recipe based on Pliny the Elder from Russian River Brewery, CA.)rn6. Bavarian Wizen-Bier (forumlated recipe based on Paulaner Wizenbier from Munich, GR)
  • Learn more about full grain brewing
  • Bottled stout, Belgians, Weiznbier
  • Kegged Hefeweizen, Ales and Belgians.
  • Male
  • Married
  • Vancouver
  • WA


  • Posted in thread: Need a little help with my Tangerine wheat experment. on 11-28-2012 at 12:02 AM
    Interesting situation, it seems like your fementation is taking to long. Normally, my
    fermentations take between 4 - 7 days to reach the target of 1.010. Are you still getting
    consistant bubbling or h...

  • Posted in thread: So who's brewing this weekend? on 11-12-2012 at 09:21 PM
    Brewed a Pliny the Elder clone beer this weekend. I got a lot the hops used from the Russian
    River brewery website and got ideas about the malts from fellow brewers as well as the hop
    profile. Here is...

  • Posted in thread: Mailbock / Helles Bock with rich Italian food on 07-27-2012 at 08:25 PM
    Hi,My friend is a great Italian cook and he makes a red sauce that is out of this world. He
    asked me to make him a beer that would compliment his strong red sauce. I did a little research
    and haven't ...

  • Posted in thread: Need a little help with my Tangerine wheat experment. on 06-20-2012 at 05:51 PM
    Finally I believe I have achieved nervana with this Tangerine wheat experiment. I found out by
    adding between .3 - .5oz (8.5gm - 14gm) of tangerine extract during cold conditioning of the
    5gal carboy,...

  • Posted in thread: Places to fill corny keg in Portland, OR? on 11-10-2011 at 07:52 PM
    Hi,This is kind of a late response to this post but I am in contact with Migration Brewing on
    Glisan Street in Portland and they do full kegs. am currently making arrangements with them
    to fill my 1...

  • Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 09:26 PM
    Thanks Revvy for the great information. The charts you posted will be very helpful in the
    future. The one thing you brought up that I hadn't thought about is the amount of Co2 already
    in solution afte...

  • Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 06:09 PM
    Yes, BBL you and I are on the same plane on this. Different mash temp ranges will certainly
    change the FSG because of unfermented sugars. But I do know that given enough time, yeast will
    always consum...

  • Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 04:20 PM
    Shoot, I put this in the wrong forum. It should have gone into the Bottling/Kegging forum.
    Sorry about that.Trip

  • Posted in thread: Priming sugar amounts vs. Finishing SGs on 09-30-2011 at 04:18 PM
    Hi guys,I have been trying to research information regarding how much priming sugar to use for
    bottle conditioning at different stages of final gravity. What I mean is that if you have a
    beer with a f...

  • Posted in thread: β-glucanase rest on 09-06-2011 at 10:55 PM
    From my past attempts, I agree with your guys. I was treating a formula as finite when in fact
    it is simply a guideline and only with experience can you attain your target temps. I am sure
    glad I got ...

Specializing in: Strong Belgian Ales (formulated recipe of Matilda from Goose Island Brewery, Chicago IL) Bavarian Weiznbier (formulated recipe of Paulaner Wizenbier from Munich, GR) Hefeweizen (formulated recipe of Widmer Hefeweizen, Portland OR) Amber Ale (formulated recipe of Hammerhead IPA of McMennamins Pubs, Portland, OR) Amber IPA (formulated recipt of Stone IPA from Stone Brewing Co., Escondido, CA) Bourbon Vanilla Porter (formulated from multiple recipes for my own taste)