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05-28-2015 4:29 PM

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  • golf,motorcycling,fantasy sports,poker,and BEER!
  • Accountant
  • David
  • Blues, Classic Rock, Progressive Hard Rock
  • Rogue Brewers
  • Started brewing in 2009. I brewed two batches with a friend who has brewing equipment and years of experience. We brewed a Bells Two Hearted Ale clone that came out great, and a Red Ale that was mostly way over carbed. I don't believe that beer was finished when it was bottled. My friend brews more by the seat of his pants, whereas I'm a bit more detail oriented. So I started to collect my own equipment, then got side tracked for a couple of years. Finally late in 2013 I got the bug again, bought the rest of what I needed, and brewed 3 extract recipes in early 2014. I made lots of mistakes, but each brew was better than the last. This year (2015) I'm tackling all grain brewing. Very excited about advancing my skills and improving my beers. Could not have done any of this without HBT. This community is awesome!
  • Ambitious schedule for 2015. Wheat APA brewed in Jan. is in the bottle. Feb brew is a Zombie Dust clone. Later this spring I will tackle a high gravity RIS, and will parti-Gyle a Brown from the second runnings. I'm also planning to brew another IPA and a double IPA. That should hold me until next fall/winter. It's too hot to brew in Houston in the summer.
  • empty
  • empty
  • Imperial Red Ale, Biermunchers Centennial Blonde, Enohcs IPA.
  • Male
  • Married
  • Houston
  • Texas


  • Posted in thread: Can you Brew It recipe for Firestone Walker Union Jack on 05-28-2015 at 11:02 PM
    I'm gonna take a shot at this on Saturday. I'm going with the Bertus Brewing clone recipe here:
    recipes are pretty similar except for the bittering hops, and I'm not using either Apollo or
    Warrior. ...

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 03-27-2015 at 10:51 PM
    This is Epic! Now, everyone else - STOP ENTERING!!!

  • Posted in thread: Three Floyds Zombie Dust Clone on 03-03-2015 at 06:43 AM
    How soon are you drinking it after fermentation? I've found that this brew needs to condition a
    few weeks. I typically don't start drinking mine until ~6-7 weeks past brew day and it's
    delicious! I di...

  • Posted in thread: First All-Grain Today on 02-17-2015 at 12:01 AM
    Here's how things turned out:8.75 lbs of grain - red ale.Mash went well. 3.2 gallons of water.
    Mashed out with 1 gallon at 60 min for 10 min with water at 170.Began dispensing the water into
    kettle, d...

  • Posted in thread: Three Floyds Zombie Dust Clone on 02-16-2015 at 11:12 PM
    I made the move last night. It's reading at 62-64* now on the little therm strip on my bucket
    fermenter. I've got a active fermentation going through a blow off tube into a jug of
    sanitizer. It's 1 we...

  • Posted in thread: Can my ferment be too vigorous? on 02-13-2015 at 04:51 PM
    www.foodbeerstuff.com/cold-crashing-faq-home-brewing/Firestone Walker is well known to dry hop
    this way.Thanks. I'll save this link for whenever I decide to cold crash in the future.

  • Posted in thread: Can my ferment be too vigorous? on 02-13-2015 at 04:14 PM
    The idea is getting the yeast and proteins to drop out before you dry hop so hop oils don't
    stick to them and drop when you clear. So wait a week and let the yeast finish, then drop them
    out and do yo...

  • Posted in thread: Can my ferment be too vigorous? on 02-13-2015 at 04:04 PM
    what do you mean by harsh?Probably not the best choice of words. Green, or just not ready yet.
    Lacking in the mouth feel that you would get from a carbonated beer. Basically not yet
    enjoyable to drink...

  • Posted in thread: Three Floyds Zombie Dust Clone on 02-13-2015 at 03:07 AM
    Thanks for such a great reply! So much good info. This is why HBT rocks. I'm looking at
    BeerSmith right now. It clearly says to sparge with 168 degree water, not to bring the grain
    bed up to 168. Less...

  • Posted in thread: Can my ferment be too vigorous? on 02-13-2015 at 02:48 AM
    well, as you know, i'm not concerned about your ferment temps, but the best way to know is to
    taste what you pull tonight. if there's not something really sticking out, saying, "there's
    something wron...

Following Stats
Bottled and nearly gone: Imp Red Ale, Centennial Blonde, Enohcs Award Winning IPA Recently Bottled: American Wheat Pale Ale, Zombie Dust clone Secondary: empty Primary: On Deck: Union Jack clone, an RIS, then a DIPA

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