$50 credit for photos/video - Page 3

**Kegcowboy** · 06-06-2011, 10:16 PM

Quote:

Originally Posted by mperceau

Finally found a way to post images when attachments are not allowed: Here is the 4 faucet drip tray. Thank you Kegcowboy!

What was the secret of getting the photo to post?

**Kegcowboy** · 06-06-2011, 11:58 PM

Quote:

Originally Posted by jvcjbl

Nice!! I love how your just cheaper than the other guys!! Please tell me your stocking Safale yeasts.

We are stocking Safeale yeast need to get those up and even more ordered

jvcjbl · 06-07-2011, 02:42 AM

Quote:

Originally Posted by Kegcowboy

We are stocking Safeale yeast need to get those up and even more ordered

You need to also get the lovibond rating of the grains as well. This would be epic for the site

**Kegcowboy** · 06-07-2011, 03:16 AM

My request to become "epic" has been sent to the web designer.

**LKABrewer** · 06-07-2011, 10:21 AM

I bought a 4 tap kit a couple of months ago...

**Kegcowboy** · 06-07-2011, 12:10 PM

[QUOTE=bergquistb;2986268]I bought a 4 tap kit a couple of months ago...

Thank you for your purchase and the photos!

jvcjbl · 06-07-2011, 01:05 PM

I know you are adding the lovibond rating to the grains now (which is awesome!!) but what about using "proper/more common" names... for example, instead of "black" Roasted Chocolate Malt... British Black Patent... Chocolate Malt... etc. If I was building a recipe (which I do all the time) I piece together what I need off the site to get an idea of cost then go into the store. If it called for Chocolate Malt, I'd be scratching my head at "black". Regardless when I get a chance I will come in and check things out. I've been talking to Brad for a long time about you guys wanting to do this... long before next door was a thought. *cheers* plus, I need CO2.

riored4v · 06-07-2011, 02:22 PM

Is there a deadline on this?

jvcjbl · 06-07-2011, 04:34 PM

Found two more pics.

**Kegcowboy** · 06-07-2011, 10:23 PM

Quote:

Originally Posted by jvcjbl

I know you are adding the lovibond rating to the grains now (which is awesome!!) but what about using "proper/more common" names... for example, instead of "black" Roasted Chocolate Malt... British Black Patent... Chocolate Malt... etc. If I was building a recipe (which I do all the time) I piece together what I need off the site to get an idea of cost then go into the store. If it called for Chocolate Malt, I'd be scratching my head at "black". Regardless when I get a chance I will come in and check things out. I've been talking to Brad for a long time about you guys wanting to do this... long before next door was a thought. *cheers* plus, I need CO2.

Additional descriptors will be forthcoming for the brewing ingredients.