Last Activity:08-19-2016 4:39 PM
Likes Given: 17
92 Likes on 62 Posts
Posted in thread: What is SWMBO? on 06-24-2016 at 01:46 PM
99.99% of questions have been asked before... and most answers can be found through sifting
through Google. When it's beer related, HBT will show various threads to choose from.So, I'm
Posted in thread: Contest question on 06-24-2016 at 12:17 PM
Most take entries from all over... just remember you have $$$ to ship your beer... I'm cheap so
I only typically enter local competitions throughout the year lol
Posted in thread: What is SWMBO? on 06-23-2016 at 04:21 PM
What is this... why does everyone refer to it?
Posted in thread: SS brew bucket help on 02-13-2016 at 08:51 PM
Hello, brewing tonight and using my new SS brew bucket... Question, how is the racking arm
suppose to be positioned? Angled up towards the lid or down towards the cone? Thanx!! Visually
it seems like ...
Posted in thread: How to make sure priming sugars are spread evenly in my fermented wort before bottlin on 11-18-2015 at 05:22 PM
Posted in thread: First time kegging - got too excited on 09-15-2015 at 08:13 PM
make sure the thing is tight on the keg... mine leaks every once and a while and I just push
down on the pin that typical has a pull tab and that seals it back up... yeah holy crap on that
Posted in thread: The Best Craft Brewery in Each State? on 09-15-2015 at 08:01 PM
While I like Hoppin Frog, Jackie O's is my choice for OH. And, IMO, its not even close.100%
agreed... Jackie O's is the Russian River of the Midwest.. so lucky to have them within a few
hours and most...
Posted in thread: The Best Craft Brewery in Each State? on 09-15-2015 at 07:59 PM
Hands down in Ohio it's Jackie O's
Posted in thread: Couple fruit flies in my starter... on 09-15-2015 at 12:54 PM
I use foil for the last 4 years with no fruit flies... Just secure the foil with a tight rubber
Posted in thread: Irish Stout Fermentation on 09-15-2015 at 12:29 PM
If the yeast is active then I say your good to go. Muntons yeast is an English yeast... that
being said most if not all English yeast prefer mid to upper 60's for fermenting. I would
gradually ramp up...