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01-31-2016 4:51 AM

12 Likes on 12 Posts 


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  • Posted in thread: Boss, Boss, - The Foam, the foam. on 09-09-2015 at 07:26 AM
    Just to follow up on some of the these old mixes. Brought a few bottles of this to a BBQ, and
    tasting another tonight. The flavor is strong, almost heavy. It taste really great, but I don't
    think it w...

  • Posted in thread: What mistakes have you made? on 10-01-2012 at 07:19 AM
    After almost 20 some years of homebrewing I'm pretty sure I have made ALL of them. Nasty ones
    where a stuck up blow off tube that blew, still have stains on the ceiling from that one. Then
    there was t...

  • Posted in thread: aging on 07-05-2012 at 08:58 AM
    Longer you bulk age, the clearer it will be in the bottle and less sedimate will build up.Maybe
    it's just picky, but gunk in the bottom is not what I want in a great bottle of mead. For that
    reason I ...

  • Posted in thread: Somebody slap me. on 04-29-2012 at 10:18 AM
    After attempting to forget about these bottles I finally opened a small bottle today and got
    inspired to update this thread. On 2011-03-27 I gave a bottle to someone I worked with who
    brewed, his comm...

  • Posted in thread: 1st braggot!!! on 04-29-2012 at 09:31 AM
    By the time they got nicely carbed they were nearly all gone. I keep telling him that patience
    is a virtue.The only cure for lack of patience is more carboys and a full pipeline.

  • Posted in thread: Can I use this cooler for mashing? on 11-20-2011 at 12:50 AM
    Coleman - 5 Gallon is pretty small for all grain it can be done but it gets really tight for
    higher gravity mashes, most people use 10 gallons.

  • Posted in thread: First PM - OG way low. I thought I did everything perfectly? on 11-19-2011 at 11:06 PM
    You could check for starch conversion using a white plate and iodine, I would shoot for 160F to
    mashin, stir very well to ensure everything is wet and at even temp then let it sit for 30
    minutes even ...

  • Posted in thread: Mold on the fruit in my primary on 11-19-2011 at 09:49 PM
    I'm thinking that just be clumps of yeast that have formed and dried out on top.If not, you
    have a nice lambic going on.

  • Posted in thread: How cool is too cool to ferment? on 11-19-2011 at 09:45 PM
    You could always wrap the fermenter in a blanket, fermentation will produce a little heat and
    insulating it will up the temp a few degrees, but even then low 60's is where I usually do my

  • Posted in thread: Ok I lied. I am going to tell you about my Cyser experiment. on 11-19-2011 at 09:38 PM
    Put a lava lamp behind them and tell her your getting in touch with your inner hippy. (Not that
    it is a bad thing or anything like that).

Following Stats
--- In Primary: Belgium Chimay clones. In Secondary: Braggot, pale ale, end of the world white. Conditioning: Mead, Cider, braggot, Belgium Wheat. On Tap: Clones, Chimay Blue, Red, Porter, malted cider. Bottles: Far, far, too many to list.