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06-30-2016 5:07 AM

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  • I'm a mechanic and I've always had a DIY mentality. It was only a matter of time before I started home brewing
  • The Bible,Cars and Computers
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  • Jerimy Reis
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  • Saw the home brew store went in and started. I've been expanding since then. Vegas is hot so I'm using the evaporator method of cooling plus a temp controlled fan to keep things controlled without having the fan on all the time. I use a plastic bucket for my primary and a glass carboy for the secondary. No kegging equipment yet, every thing gets bottled.
  • Belgian style wit<br>
    Chai Saison<br>
  • Cream IPA<br>
  • Oatmeal IPA<br>
    Chupacabra Pumpkin Ale<br>
    Oat meal Porter<br>
    Oatmeal Stout 2<br>
    Belgian Red Ale<br>
    Belgian Half Wit<br>
    Dark ESB<br>
    Belgian Red Ale<br>
    Vanilla Chocolate Stout<br>
    Irish Stout<br>
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  • Posted in thread: Scorching, from what? on 05-19-2016 at 12:23 AM
    Thanks for the replies.I am leaning towards the element being too hot when I put the LME in.
    There was a part of the element that didn't have scorching on it. It was covered by the a 1" ID
    copper pipe...

  • Posted in thread: Scorching, from what? on 05-18-2016 at 06:59 AM
    So I brewed my first batch with my 2000W/120v set up. It's just a basic set up that I made to
    get the E-kettle process started. I drilled a one inch hole in the side of my 7.5 gallon
    aluminum brew pot...

  • Posted in thread: Peppered Strawberry Cider on 03-15-2016 at 03:30 AM
    This sounds interesting...I think you are on the right track. In my experience flavors go a lot
    farther in a cider since the flavor of ciders are not as strong as beers. I would speculate
    that the pep...

  • Posted in thread: Whisky and Oak for cider on 03-15-2016 at 02:48 AM
    What kind of experiences are out there with using oak and/or whisky in the secondary for a
    cider?I am thinking of going the Graham's English Cider, I feel that the acid and tannins would
    pare well wit...

  • Posted in thread: Minimum Diastatic Power Reference on 12-26-2015 at 10:43 PM
    I have spent a few hours looking for a scientific reference on the minimum diastatic power
    needed for conversion of starches. There is a reference on Wikipedia that says 35 degrees
    lintner is needed f...

  • Posted in thread: Dry-hopped cider on saison yeast on 09-23-2015 at 12:07 AM
    So I ended up pitching 3 gallons of Honeycrisp; 2 gal. 3 apple blend and 1 gal. mango nectar. I
    pitched on top of my traditional non-spiced saison yeast cake (belle Sasion) that had sterling
    hops left...

  • Posted in thread: Fruit Juice Cider or Wine on 09-04-2015 at 04:17 PM
    I am a fairly competent beer brewer and have been exploring cider made from store bought juice.
    I am looking to make a cider-like beverage (5-7% abv, sparkling and dry) using fruit juice. Are
    there an...

  • Posted in thread: Dry-hopped cider on saison yeast on 08-31-2015 at 06:07 PM
    Any long term tasting notes? Spices etc. coming through? I have a saison going right now that
    is sitting on some Sterling that I added at 0 minutes. I think I am going to pitch my ginger
    cider recipe ...

  • Posted in thread: Saison Spiced Cider on 08-31-2015 at 05:59 PM
    I have made this with s-04 as well and I think I like it best with the s-04 vs Montrachet. It
    leaves it a bit sweeter with a bit more esters and flavor.

  • Posted in thread: Saison Spiced Cider on 08-31-2015 at 05:57 PM
    So I have now made several batches of this and I keep going back to it. It's quite refreshing.
    It's like a ginger ale cider hybrid. I've been experimenting with my ciders lately by pitching
    them on th...

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