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11-17-2016 12:54 PM

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9 Likes on 7 Posts 


  • Fairfield, CT
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  • Posted in thread: Possible to prep a Barrel (prev. Stout-filled) for a Golden Sour? on 10-04-2016 at 12:00 PM
    It really depends on the barrel. I have a balcones barrel that was only a medium char and I
    would have no reservations at all about putting a golden in there. On the other hand I have a
    rye whiskey ba...

  • Posted in thread: Brewing a Stout to age in a whiskey barrel, need some advice on 09-28-2016 at 10:14 PM
    Barrel aging tends to round out a lot of the harsh corners of a beer so my personal opinion is
    that you are probably fine with your original recipe-- it's huge and will be harsh and probably
    not what ...

  • Posted in thread: PRE ORDER SALE - Keg DRY hop filter from Nor Cal Brewing $35 SHIPPED (US only) on 09-28-2016 at 02:24 AM
    ordered 2. thanks

  • Posted in thread: East Coast Syle IPA Advice on 09-13-2016 at 12:01 PM
    I agree with rlondardo. If you want to make a sour IPA of any sort, IMO the best thing to do is
    to make a kettle sour. This allows you to use the souring attributes of lacto while also making
    a beer w...

  • Posted in thread: 70% off for Inkbird humidity & temperature controller on 07-14-2016 at 12:07 PM
    Throw my name in too. Working on a kegerator build in the next 6 weeks.

  • Posted in thread: Cloning HopHands by Tired Hands Brewing Company on 07-08-2016 at 12:07 PM
    Does anyone have a report yet on oat malt vs flaked oats? (As in, flavor or mouthfeel
    differences).One thing to consider is that malted oats have a substantial husk. This can be a
    good thing, in that ...

  • Posted in thread: Blending Highly Acidic Sour Beers on 02-24-2016 at 12:36 PM
    Having VERY sour beer is a great blending tool, as long as it's not overly acetic (and even
    then, in small quantities, it's useful).In general, I think of the acid beer is the blender,
    and another, mo...

  • Posted in thread: Soured Oak Barrel Second Beer and Cleaning? on 10-02-2015 at 01:08 AM
    As I see it, as long as you have beer ready, you have three options.1- simply rack the next
    beer in.this maximizes the amount of micro flora you're bringing over into batch 2. Given that
    your first be...

  • Posted in thread: Stripping oak flavor from a barrel on 06-24-2015 at 11:14 AM
    Blend the beer with a non-oaked beer. Time also helps tremendously. One of the problems you're
    facing is that a bourbon barrel typically has a heavy char, which provides a really dominant
    oak flavor, ...

  • Posted in thread: Ale yeast and roselare blend on 06-12-2015 at 11:16 AM
    When I use Roselare, my first batch with it, I tend to use it as-is with no other Sacc.
    Subsequent generations, I primary with sacc and secondary with Roselare. Works for me.