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11-04-2015 10:53 PM


  • Blaine, MN
  • Homebrewing!!!?
  • John
  • Male
  • Married


  • Posted in thread: Do you prefer dry or liquid? on 07-31-2011 at 11:38 PM
    Like the others have said, dry is way more convenient. However, it comes down to the flavor
    profile you want. Try making the same batch twice. One time use US-05. The next time use Wyeast
    1056 ( two y...

  • Posted in thread: My brewing passion has been renewed! on 07-24-2011 at 03:11 PM
    Nothing can suck the wind out of your sail like a bad batch. Two in a row leads to
    depression.However, like golf, a good brings you back for more.

  • Posted in thread: NattyBrew's Electric Brewery Build on 03-29-2011 at 07:48 PM
    WHY did I have to find this thread? I'm hooked. I guess the upside is I have a new project:)

  • Posted in thread: Maintaining fermentation temp in winter. on 01-07-2011 at 04:09 PM
    I do the same thing with a trouble light in the bottom of my kegerator, which is in my porch,
    in Minnesota.

  • Posted in thread: Mac Software? on 01-07-2011 at 03:50 PM
    +2 for Brew Alchemy. I have been using it for 2 years along with the iphone version for brew
    day. I put my numbers from brew day into my phone, then syncing the two is very easy.

  • Posted in thread: Help with Odell 5 barrel inspired ale on 12-28-2010 at 06:08 PM
    How did it turn out?

  • Posted in thread: Looking to move from Extract brewing to All Grain on 11-16-2010 at 04:41 PM
    Don't get too complicated with it at first. Just do it, experience will show you how easy it
    is. Save the hard stuff for when you have a solid grasp of what you are doing.

  • Posted in thread: English Best Bitter Recipe Development on 11-05-2010 at 02:56 PM
    I lived in Woodbridge for 2 years, what a great place. What's the name of the pub with the good
    food, the Horse and Groom?

  • Posted in thread: conditioning beer carbed vs uncarbed? on 11-02-2010 at 03:46 PM
    I have found that 90% of my ales take 6 weeks to mature regardless of where they are stored. 4
    weeks in the primary, or 2 weeks in primary and 2 weeks in secondary; both followed by 2 weeks
    of force c...

  • Posted in thread: English Best Bitter Recipe Development on 11-02-2010 at 03:40 PM
    IMHO, your yeast selection will be your biggest driver in the flavor of your bitter. I am
    currently trying a different yeast everytime I make my bitter, and they all turn out different.
    I use Kent Gol...

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