934 reputation
1510
bio website freesand.com
location Milwaukee, WI
age 35
visits member for 4 years, 4 months
seen Mar 14 at 4:59
I'm a home brewer and home vintner as well as a fairly knowledgeable graphic designer, web developer and general computer nerd.

Dec
12
awarded  Yearling
Oct
31
comment odd film on my cider
how did it get worse? was it turning sour? I've read that Brettanomyces can cause a film like this
Oct
29
asked odd film on my cider
Oct
21
awarded  Editor
Oct
21
revised What are the easiest and hardest commercial beer bottles to re-use for homebrew?
added 41 characters in body
Oct
21
comment What kinds of beers are there that don't use hops?
I had a taste of the Medieval Mumm Ale tonight it was pretty awesome but pretty weird. There was a hint of a worchestershire sauce flavor along with a sourness that really appealed to me. It might not be to everyone's taste but I really enjoyed it.
Oct
19
answered A new beer with a hint of soy
Oct
19
comment Capturing wild yeasts?
haha that's awesome, I've actually just done the same exact thing this past week or so. My question with this method is: since it was hanging out on grapes this is most likely more like a wine yeast than an ale yeast right? Not that that matters to me at this point, just curious.
Oct
15
comment What kinds of beers are there that don't use hops?
the hops = beer rule only applies to Bavaria ;)
Oct
15
answered What kinds of beers are there that don't use hops?
Sep
28
answered How do I print professional-looking labels?
Sep
28
comment Capturing wild yeasts?
there's no rule saying you have to spend 5 gallons of wort per attempt. Maybe make up some wort, put a small amount into a number of small jars, leave them sit out for a bit until it looks like fermentation has taken hold then seal/airlock and monitor. Taste the ones that don't look infected. Use the best as a starter for a large batch.
Sep
23
comment Capturing wild yeasts?
interesting, thanks for the link.
Sep
23
answered How much “speise” in a Hefeweizen?
Sep
23
asked Capturing wild yeasts?
Sep
23
comment Is Mixing Yeast OK?
What are the chances that the English yeast simply out competed the American yeast in your experiment above?
Sep
23
comment What to expect when making mead?
If you sweeten the mead at the end you can shorten the aging time, the sweetness covers some of the harsher flavors that mellow out with time. Just be sure to add potassium sorbate so fermentation doesn't restart. Of course if you want a dry mead then you have to wait.
Sep
22
comment What to expect when making mead?
Honey won't have any nasties living on it since it naturally never goes bad (bee's don't have fridges). If you want to be paranoid you can pasteurize, it certainly won't hurt, but if you pitch with a decent starter you should be fine.
Sep
15
awarded  Commentator
Sep
15
comment Rotten eggs aroma from fermenting beer
Please let us know how this works.