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11-24-2014 9:32 PM


  • I'm an avid home-brewer who likes to experiment with various styles and come up with my own unique recipes.
  • College Instructor
  • Seth
  • The idea of brewing my own beer came to me near the end of the year in 2007. I had been a beer connoisseur for a couple years before then, and had been discussing different styles with someone. He mentioned that he brewed his own using Mr. Beer. I looked into it, but didn't actually start for about another six months. I bypassed the simplicity of the Mr. Beer setup, and bought a beginner's kit from a local homebrew shop.rnrnSince then, I've been brewing as often as possible. I started with a basic American Wheat that was included in the kit. Then, I followed a recipe for a delicious Dry Stout. After that, I began formulating my own recipes. I'm always contemplating my next one.
  • Hydromel, Acerglyn
  • N/A
  • Peach Melomel
  • Heather Braggot, Serrano Pepper Pale Ale, Sour Patch Kid Wheat, Coffee Stout, Spiced Apple Cider, Abbey Dubbel, Maple/Oak Brown Ale, Cranberry-Apple Cider, Cinnamon Apfelwein
  • Male
  • Married
  • Denver
  • Colorado


  • Posted in thread: Lacto Mead? on 09-24-2014 at 04:02 AM
    Sounds good - thanks! I'll post my process and results on here soon. Should be getting this
    together sometime tomorrow. After a bit of research through some of the other forums, I think
    I'm also going...

  • Posted in thread: Lacto Mead? on 09-23-2014 at 06:51 AM
    Thanks for the advice! Any recommendations for a sacch strain to pitch after the lacto?

  • Posted in thread: Lacto Mead? on 09-18-2014 at 11:42 PM
    I want to try to make a sour mead, and am hoping some of you can help me out with a few
    questions/concerns, or offer any advice. My plan is to make a 3-gallon hydromel and pitch sacch
    and lacto at the...

  • Posted in thread: Yeast For Beaujolais Pyment? on 08-31-2011 at 02:03 AM
    Thanks for the input, everyone. I don't have the skins; it's an Alexander's juice concentrate
    as well. I think I'm actually going to give the Chateau Red a try and see what happens. I'll
    post its prog...

  • Posted in thread: Yeast For Beaujolais Pyment? on 08-28-2011 at 06:16 PM
    I am planning on making a pyment with 12 pounds of Tupelo honey and 8 pounds (96 fluid ounces)
    of Gamay juice concentrate (the kind of grape used to make Beaujolais wine). I have made a few
    braggots i...

  • Posted in thread: Consistently low alcohol content on 02-20-2011 at 04:34 AM
    What types of beers were these? I'm assuming a dry yeast that came with the kit too?But by the
    way, dropping a pound or so of corn sugar (dextrose) into your boil will bump up the ABV too.

  • Posted in thread: Recipe ambiguity on 02-19-2011 at 02:42 PM
    taking a Hydro reading is THE ONLY way to tell if your fermentation is done. bubbles in air
    lock don't mean jack chit.-=Jason=-Well, I wouldn't say the bubbles don't mean jack chit...
    They certainly a...

  • Posted in thread: Coffee Grounds in Bottles on 02-19-2011 at 06:08 AM
    Yeah, a tea strainer might help if it doesn't settle out. I once chipped the rim of a bottle
    while opening a beer and tried to pour it through a coffee filter, so any glass fragments would
    remain outs...

  • Posted in thread: Recipe ambiguity on 02-18-2011 at 01:24 AM
    You've got one of two easy options for monitoring the fermentation and figuring out when it's
    time to bottle: wait for the bubbles in the airlock to be about 2 or so minutes apart, or take
    a hydromete...

  • Posted in thread: Help with oxiclean on 02-18-2011 at 01:13 AM
    Honestly, I just fill up one side of my sink with hot, soapy water and can submerge about 7
    12oz. bottles (I have a shallow sink). A 24-hour soak softens up most labels. Anything that
    doesn't just pee...