Join Date: 02/25/19
I worked in a taproom for years before I started brewing and have been obsessed with finding amazing beer for almost two decades. I love saisons and sours, hoppy beers and BIG stouts.
Favorite Belgian Brewery- De Proef
Current Favorite IPAs- Alpine HFS (Hoppy F***** S***) Fieldwork Saint Thomas and Booth Brewing Make this Happen Ekuanot Hopped
Favorite Stouts- De Struise Cuvée Delphine: Black Albert aged in Four Roses Bourbon barrels
Hr. Frederiksens Væsel Brunch- Amager / Mikkeller A blend of the two most amazing Danish stouts
I brew on my back porch with 14 gallon coolers for mashing from NB and a 15 gallon Mega Pot. I generally brew 5 gallon batches or ten gallon split batches and parti gyle big beers. I am very serious about temperature control. I like my IPAs to get 1 60 min hop addition and lean heavily on hopstand and whirlpool hops at 190 to 160 degrees. I love Maris Otter, Special B and Pale Chocolate Malt for stouts and if I parti gyle I always add a mash cap to keep my small stout above 8 ABV. I have been very happy with my big stouts and WC IPA's so far, and I just started brewing saisons. I recently bought a temp controlled chest freezer and plan to start knocking out hoppy pilsners next
