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09-15-2014 10:45 AM

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121 Likes on 101 Posts 


  • Posted in thread: Pumking Souther Tier on 09-16-2014 at 03:50 PM
    Guess I need to step up my pumpkin recipe and be happy with that... I don't have that buttery
    flavor locked in but I am okay with that...Sent from my iPhone using Home Brew

  • Posted in thread: Pumking Souther Tier on 09-15-2014 at 03:45 PM
    I was surprised by this years batch... The aroma was amazing... But all I got was buttery
    graham cracker bitterness... Huge bitter aftertaste that lingered... I have a 2013 in the
    fridge to try tonigh...

  • Posted in thread: YOUR own personal life quote. on 09-09-2014 at 10:01 AM
    This one can be used for many things in life. Some of em serious and life changing and some of
    em probably not so much. In my case serious and life changing. If only I had told myself this
    in 2008. It...

  • Posted in thread: Spike Brewing 12.5gal Conical Fermenter Giveaway! on 09-02-2014 at 09:15 AM
    In please!

  • Posted in thread: Brand New Brewer from Columbia, SC on 08-07-2014 at 03:39 AM
    Hey man I live in Cola too... If you ever need any help or anything shoot me a message or
    whatever, I live in the Sandhills areaSent from my iPhone using Home Brew

  • Posted in thread: US 05 Safale Fermentation Temp - 64 on 07-19-2014 at 04:38 AM
    I keep it right at 60 specifically for that peach flavor... Yeast work just fine, just take a
    little longer sometimes. So you started at 80, do you have any temp control to keep the temp
    down or at le...

  • Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-07-2014 at 02:31 AM

  • Posted in thread: Who's smoking meat this weekend? on 06-15-2014 at 03:35 PM
    205842I threw this shoulder on at 8 am this morning... Simple... Slap ya daddy rub, injected
    with Cajun butter, apple wood for smoke.Sent from my iPhone using Home Brew

  • Posted in thread: Got a Boston Pork Butt, help me out here please. on 05-21-2014 at 11:27 PM
    Oh yea how much wood... I use three fist sized chunks at the beginning of my smoke, after they
    are done, that's it, charcoal only. We do not like a huge smoke flavor in our house...Sent from
    my iPhone...

  • Posted in thread: Got a Boston Pork Butt, help me out here please. on 05-21-2014 at 11:22 PM
    I would rock it at 250 with Apple or cherry wood, and it's about an hour per lb maybe a little
    more. I do not cook to a specific internal temperature, I only use that as a guide to when I
    start probin...

Following Stats
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale Carbing/Aging Westy 12 (2013), In the bucket Chocolate stout, Westy 12 (new world) On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS