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03-21-2013 7:04 AM


  • Gabe Baker
  • rock, blues, folk
  • ive always wanted to brew my own beer as im not a fan of budwiser coors or most light colored beers in general. my gf got me my first brew kit this Christmas and the day after i put in my notice at work i started a batch. its fermenting now. a red ale that i cant wait to taste. after a very informitive first brew day i cant wait to try my next batch since i have a better idea what im doing and what not to do now. i started my fermentation in a 5 gallon carboy and had to deal with the airlock popping off frequently for the first day fermentation started. i also didnt leave enough head room for my foam so now im wanting a 6 and a half gallon carboy for my next batch and use the 5 gallon for secondary fermentation. My gf is celiac and has requested that after i have a few more batches under my belt i start a glutten free beer for her since neither of us like the commercially availible glutten free beers.
  • id like to brew a porter which i hear is great but ive never tried. a blond to share with friends next since they like blonds. glutten free beer using malted buckwheat and honey still looking into this though. mead. also an irish stout might have to wait till summer passes though as it gets really hot here in vegas and i dont have alot of apartment space to share for more than a batch at a time in the house. can store on patio (covered to protect from light) during winter though.
  • hef
  • Irish Red Ale
  • Male
  • Engaged
  • Las Vegas
  • nv


  • Posted in thread: sour smell hef on 03-21-2013 at 07:04 AM
    just as an update. the hef turned out great. me and a friend killed off the whole batch when
    she came to visit on vacation. was very tasty and no sour smell/taste. the bannana flavor was
    still there b...

  • Posted in thread: newcastle clone off flavors on 03-21-2013 at 07:01 AM
    ty. now that i think about it my brew temp is usually higher then the apartment temp. i dont
    use the heater in winter just to avoid it. reading through threads last night i read burnt
    rubber. i guess ...

  • Posted in thread: newcastle clone off flavors on 03-21-2013 at 06:25 AM
    What yeast did you use? (please don't say "Nottingham")nottingham. im hopping to have a mini
    fridge by next spring to avoid this problem in the future and brew all year long. assuming the
    temp was abo...

  • Posted in thread: newcastle clone off flavors on 03-20-2013 at 07:44 AM
    So i bottled a newcastle clone today and tasted it. i noticed like a non salty bad bacon taste
    to it thats hard to explain. im wondering if this will condition off. i left it in the primary
    for 4 to 5...

  • Posted in thread: sour smell hef on 01-19-2013 at 12:40 AM
    Thank you. I will just wait for it to condition then. It was more like sour mold not citrusy

  • Posted in thread: sour smell hef on 01-18-2013 at 09:10 PM
    im doing my first hef and transfered to my secondary today. besides the very delightful
    bannanna smell there was also a somewhat sour smell i noticed that i havent had with any other
    beer ive done. is...

  • Posted in thread: alaskan amber advice/mead advice on 09-19-2012 at 08:47 AM
    red turned out great the Alaskan amber clone was good minus one bottle that tasted like
    hairspray. im guessing wasn't sterilized well and the mead is alcoholic still not a big wine
    drinker but its goo...

  • Posted in thread: Clarifying :3 on 03-12-2012 at 01:38 AM
    i actually just noticed the same thing in my first bottle of my first batch. ok ill admit is
    supposed to age for another 2 weeks so i kinda knew it would happen but after its done aging
    just letting i...

  • Posted in thread: alaskan amber advice/mead advice on 03-11-2012 at 02:37 AM
    Just as an update. i decided to shoot from the hip on my mead as i canceled my vacation(Yay new
    job) i used a gallon and a half of water 4lbs of raw natural honey two sticks of cinnamon 1/3
    an ounce o...

  • Posted in thread: alaskan amber advice/mead advice on 03-03-2012 at 02:22 AM
    i picked up a Alaskan amber clone recipe and supplies from my lhbs. the recipe calls for 1lbs
    pilsnier malt 1lbs Munich. if i grind it at home how fine should i crush it with a rolling pin
    or is it ju...