GTG

LATEST ACTIVITY

• Posted in thread: WLP644 -Brett B Trois on 04-21-2013 at 04:29 AM
  smokinghole, WilliamWS and dcp27 thanks for the feedback. I entered it as a 16 E. I think its a
  great beer and so does everyone else that's tried it. My friends aren't experts by any means
  but I have ...

• Posted in thread: WLP644 -Brett B Trois on 04-16-2013 at 04:13 AM
  Back in Nov of last year I used this yeast to make a tripel with mostly pilsner LME, a little
  wheat DME, palm sugar and thai basil. It's a really nice beer that I would like to enter into a
  competitio...

• Posted in thread: Dogfish head clone? on 03-14-2013 at 10:48 PM
  Right here

• Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 02-22-2013 at 01:15 PM
  If you are in the Phoenix area, the Ranch Market 99 at the COFCO (Chinese Cultural Center) has
  the yeast balls that I know work. A packet of 2 is $.70 and a large bag of doubles is $7.60.
  GTG

• Posted in thread: Toasted Oak cubes question on 02-15-2013 at 03:10 AM
  Sorry to carry on the hijack - I smoke 3 lbs of mesquite pods over some old growth, center cut,
  mesquite wood for about 3 hours. Then that sits and airs out for about 2 weeks. Those pods get
  broken up...

• Posted in thread: Toasted Oak cubes question on 02-14-2013 at 11:03 PM
  I use oak barrel stave chunks in my ferments. I also have a mesquite smoked mesquite that I use
  mesquite wood in the ferment with good success as well. Not pine though!GTG

• Posted in thread: Toasted Oak cubes question on 02-14-2013 at 11:58 AM
  I've read not to use red oak for putting on for aging. Wine, spirit and beer aging barrels are
  white oak.YMMV.GTG

• Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-13-2013 at 09:58 PM
  Count me as entered.GTG

• Posted in thread: New way to control Pellet Hop gunk! on 02-12-2013 at 03:18 AM
  Here's the Pic'sThis is for the Glass Carboys.I'm interested in this to act as an auto siphon
  filter to help keep fruit and such from clogging the siphon when I rack. I'll continue to watch
  for pricin...

• Posted in thread: "Belgian" Cider on 01-11-2013 at 02:44 AM
  So how did this turn out? I have a dry, spiced cyser that I made that I really enjoy. At a year
  old it tastes prety nice.GTG