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11-28-2015 3:21 AM

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  • Pro-Brewer. rnHubcap Brewery and Kitchen 10/90-1/95rnSandLot Brewery at CoorsField 2/95-10/96rnFive Star Products and Services (Director of Brewing Services)10/96-1/98rnMudShark Brewing Company 2/98-2/99rnRockyard Brewing Company 2/99-4/2002rnBJCP Certified JudgernPassed BJCP test in 1987rnHead Brewer Station 26 Brewing CO. Present
  • Brewing,reading
  • Head Brewer at Station 26 Brewing Co, Denver, CO
  • Foam on the Range
  • Started extract in 1982. Progressed to all grain a few years later. Started a homebrew club with Russell Scherer. Russ went on to open the first brewpub in CO.rnrnI am a BJCP Certified beer judge. I have judged in local, state, regional, national and international competitions, including GABF and the World Beer Cup. I have published in Zymurgy and New Brewer. I have presented at the National Craftbrewer's Conference.rnrnI have been brewing beer for over 25 years. My first entry into the National Homebrewing Competition won first place in Bock. I turned pro in '90, becoming Brewmaster of the Hubcap Brewery in Vail, CO. During my time there, I won 7 medals at GABF and our sister location in Dallas, brewing my recipes, picked up another 4.rnrnI left to go to work for Coors Brewing as the first person to hold the title of Brewmaster in 20 years. I opened the SandLot Brewing Company at Coors Field and ran that for a couple of years. Also winning a few more medals.
  • Male
  • Married
  • Littleton
  • Colorado


  • Posted in thread: Do commercial breweries condition their malt? on 11-26-2015 at 05:25 PM
    I am for whatever works for you.I tried it once on my homebrew system and just made a big mess
    and clogged up my rollers.A bigger difference might be in properly and repeatedly setting the
    gap on your...

  • Posted in thread: Do commercial breweries condition their malt? on 11-25-2015 at 07:44 PM
    I believe only Sierra Nevada and New Belgium use the Steinecker Vario-MillPerhaps the new
    Breckenridge Brewery has one.If you are interested in what has to be done on a pro level, check
    out this pdfSt...

  • Posted in thread: What grind size to use on my malt mill? on 11-21-2015 at 07:02 PM
    Here is a very good article on how to know exactly what is the proper gap for your mill and
    malt. It does require extra equipment.Brew Like a Pro/Malt Milling

  • Posted in thread: Is there no such thing as premium bottling equipment? on 10-30-2015 at 12:24 AM
    is a premium, gravity fed, bottle filler.Maybe a bit more than you might want to spend at

  • Posted in thread: Homebrew club members who have gone "pro" on 10-15-2015 at 12:10 PM
    A couple of weeks age, Our homebrew club "Foam on the Range" held our first annual
    "FoamComing"We invited all past and present members who started a pro brewery to come by and
    chat about it.Here is a ...

  • Added a new Photo on 10/15/2015

  • Posted in thread: Blue Moon Clone on 09-17-2015 at 11:04 AM
    You are all welcome!I am glad that some of the information I provided has been found useful.I
    have been rather busy at the pro brewery. 159 batches since we opened.If any of you are going
    to GABF, try...

  • Posted in thread: Rice malt can't find it is it easily made? on 09-09-2015 at 12:48 PM
    The easiest thing to do is to use flaked rice. It is also pre-gelatinized. It can be added
    directly to the mash without the need for a separate cereal cooker or temperature. You can mix
    up to 40 % but...

  • Posted in thread: Anyone else annoyed with newer breweries using cans? on 08-18-2015 at 12:47 PM
    That's amazing. So are you saying that they prime and carbonate in the can? Given how flimsy
    those cans are I would not have imagined they would hold the pressure generated by carbonation
    without gett...

  • Posted in thread: Bulk base grain suggestion on 06-27-2015 at 12:45 PM
    Cargill, Inc., is an American privately held, multinational corporation based in Minnetonka,
    Minnesota, a Minneapolis suburb. Founded in 1865, it is now the largest privately held
    corporation in the U...


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