About the Brewer

I brewed my first all-grain batch on July 31, 2021 using a Grainfather G30. What started as a curiosity quickly turned into a garage project, then into a garage brewery — complete with a dedicated sink, PEX plumbing, a chiller, a sparge tank, and over 300 pounds of grain in rotation.

I brew under the name Rusty Nut Brew ’n Que, a nod to my early days of entertaining friends at home. The name came from a friend who, while trying to remember the name of a bar we frequented called the Rotten Oak—blurted out, “Are we going to that Rusty Nut place?” I immediately hijacked it, and ever since, the “Rusty Nut” has been the go-to name for my home in full-on entertainment mode.

Brewing Philosophy

Brewing is about constant refinement — adjusting, improving, and enjoying the journey one batch at a time. The days I brew mistake-free are the ones that worry me most, because it means I made a mistake somewhere… I just haven’t found it yet. Some beers are crafted for competition, others for charity events, and plenty just for a casual afternoon with friends. Every one of them is brewed to be shared.

Current Brewing Setup

I started with a Grainfather G30, a dedicated sparge tank, and a converted chest freezer fermentation chamber. I quickly upgraded to SS Brewtech 7-gallon Brew Buckets with closed-transfer capability and have been steadily refining the system ever since.

Today, the garage brewery includes a Grainfather G40, two SS Brewtech Brew Buckets, a BrewBuilt X3 Conical Fermenter, and a CoolMax 4 Glycol Chiller. A 10-gallon SS Brewtech Brite Tank handles cold-conditioning and carbonation, while two Kegmenters (15 gal and 7 gal) expand fermentation flexibility. Each vessel is fitted with a dedicated Tilt hydrometer, and final readings are taken with an EasyDens for precision. Grain storage is handled by six Critter Vaults capable of holding up to 330 lbs combined, keeping ingredients fresh and accessible, while milling is powered by a three-roller Monster Mill for consistent crush quality.

On the serving side, the house is outfitted with a 3-tap kegerator, and the brewery features a 4-tap upright keezer, ensuring a variety of beers are always ready to pour.

Brewing Milestones

• First batch: July 31, 2021
• 50th batch: September 18, 2022
• 100th batch: August 20, 2023
• 150th batch: September 24, 2024

Brewing Achievements

• Became a certified BJCP Judge: March 2024
• Authored a BJCP Tasting Exam Study Guide: March 2024
• Achieved Master Rank from MHP: 2024
• Won a Silver Medal at the National Homebrew Competition (NHC) in 2024 for “Darth Maltious” (Weizenbock)
• Won Best of Show 1st at CHC 2024 for “Forty Eight Tears”
• Won Best of Show 2nd at the 2025 Southern California Regional Homebrew Championship with my Vienna Lager
• Won Best of Show 3rd at OctoberBrix 2023 for “Darth Maltious”
• Named Heavy Medal Brewer at the 2023 and 2024 Pacific Brewers Cup
• After winning BOS at CHC, Forty Eight Tears was brewed at Oakland United Beerworks (Feb 2024). Forty Eight Tears is one of the strongest beers I brew in tribute to one of the strongest men I knew. Read more

Media Features & Contributions

• Dr. Homebrew – Episode 259: California Common Judging Watch on YouTube
• Dr. Homebrew – Episode 275: Brown Ale, IIPA, Gose Watch on YouTube
• Basic Brewing Radio – “Mash Your Luck”
  • Part 1 – July 25, 2024 Listen on Apple Podcasts
  • Part 2 – October 31, 2024 Listen on Apple Podcasts
• Brülosophy
  • Average Brü Series — Pale Ale · Imperial Stout · Belgian Quad
  • Mystery Yeast Challenge Watch on YouTube (January 16, 2025)
  • Article: The Brü Club xBmt Series | No-Chill: Impact Squeezing The Air Out Of The Hot Cube Has On An Ordinary Bitter — Contributor (Oct 27, 2022) Read article

Go-To Styles

While Rusty Nut Brew ’n Que doesn’t have official flagships, I tend to favor malt-forward beers for everyday drinking. There’s almost always a Rauchbier, Vienna Lager, British Brown, American Brown, Mexican Lager, Czech Premium Pale Lager, or Munich Helles on tap in the garage. These styles reflect my preference for balance, depth, and drinkability.

I entered my first competition in late 2022. Since then, I’ve brewed across more than 40 styles and submitted beers to competitions throughout California and beyond. I track every result—wins, near misses, and performance by style—and post the raw data below.

Results by Year

Since my first competition in late 2022, I’ve entered beers in dozens of events across the country. Each year brings new challenges, new recipes, and plenty of lessons learned — along with some hardware that makes the work worthwhile.

Performance by Style

I enjoy brewing a wide variety of styles, from malt-forward dark beers to crisp hop-driven lagers. This table shows how my entries have performed across different styles over time.