Last Activity:07-22-2014 10:39 AM
Posted in thread: Smoked Cherry Porter on 11-21-2013 at 03:23 AM
Got the grains to brew a 3.5g batch of this for the end of January. Super pumped
Posted in thread: Common Room ESB on 11-06-2013 at 09:17 PM
Brewed on Sunday. Only had an ounce of EKG so I modified and used more Fuggle. Also went with
wy1968. Airlock has been going crazy, plan to transfer to secondary in a week and raise temp to
68-70. I w...
Posted in thread: Common Room ESB on 10-15-2013 at 03:01 AM
Anyone tried this recipe with American hops? I usually don't have traditional noble
varieties.I've got a batch fermenting as we speak with US Goldings and US fuggles
Posted in thread: 14.8 cu. ft. Chest Freezer on 02-20-2013 at 05:10 PM
Do you still have this freezer? My keg freezer just died and I need to have it working for 4
kegs worth for spring breakI'm in north DallasI don't. Sorry
Posted in thread: 14.8 cu. ft. Chest Freezer on 01-28-2013 at 04:26 PM
I just moved houses and am changing my keg setup due to space issues.That being said I am gong
from a chest freezer to upright fridge.I am going to sell my chest freezer and wanted to offer
it on here...
Posted in thread: St. Arnold's Amber clone on 11-28-2012 at 11:58 PM
Out of curiousity, am I the only one plugging ingredients into Beersmith2 and finding the color
of this falling short of what beersmith thinks the minimum style color should be?Not that I
give a damn ...
Posted in thread: Brown Porter (AG) (UK/US) on 04-29-2012 at 03:40 PM
Posted in thread: Can you Brew It recipe for Meantime Porter on 04-29-2012 at 03:24 PM
I'm not proficient at step mashing yet. what would be a good target for single infusion.
Posted in thread: Red Rye Ale on 04-27-2012 at 01:53 AM
Brewed this 6 weeks ago and just tappedwow!this is my 75th all grain and one of the best.
Exactly what I am looking for, a Rye Pale Ale. Not an enamel stripping Rye IPAHad a b#tch of a
time running th...
Posted in thread: St. Arnold's Amber clone on 03-20-2012 at 02:23 AM
I have brewed this about 4 times and also spoke with Brock the owner of St. Arnold. They recipe
is spot on from a grain stand pointI've brewed it per his instructions with cascade at 45 and