Join Date: 03/04/13
I'll brew pretty much any kind of ale, from coffee stouts to herbal summer blondes. I've made ~65 batches, and switched to BIAB all-grain a couple years ago. I'm still learning and refining my styles, but have started developing and refining my own recipes.
On Deck: City of the Sun clone IPA, esb, .394 clone, herbal golden ale, summer fruit beer
Conditioning: Funkification (~2 years and counting; plain, with guava, with strawberries)
Conditioning: Imperial Squid Ink Stout
Drinking: Coffeteuthis (Oatmeal Stout with cold brew coffee)
Drinking: Salish Sour (dry hopped with amarillo, kettle soured with yogurt starter)
Drinking: Firugula Porter (arugula, rye, fir tips)
Fermenting (10/21): Backyard Gruit 2.0
Fermenting (1/14): Mai-baby-bock
| Title | Style | Size | ABV | IBU | Color | Views | Brewed | |
|---|---|---|---|---|---|---|---|---|
|
|
Benthic Storm | American Amber Ale | 6 gal | 6.48% | 76.61 |
|
1994 | 2 |
|
|
Sorrel Saison | Saison | 3 gal | 5.57% | 30.33 |
|
1910 | 1 |
|
|
Freezer Diver IPA | American IPA | 5.5 gal | 6.59% | 88.42 |
|
878 | 0 |
|
|
Wet Palate | American IPA | 5 gal | 6.18% | 92.18 |
|
657 | 0 |
|
|
El Dorado Session IPA | American Pale Ale | 3 gal | 5.15% | 58.57 |
|
218 | 0 |
