Paramecium

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Join Date:

05-03-2010

Last Activity:

07-05-2014 1:21 AM

Likes Given: 4

11 Likes on 9 Posts 

    ABOUT ME

  • Reef Tanks,bass guitar,homebrewing.
  • Oil Tycoon
  • Farsight DIPA,
  • Kolsch
  • Farsight DIPA,

    Proprietary IIPA,

    Ransack Imperial Stout,

    Bavarian Hefe,

    Dry Hopped Amber.
  • Male
  • Married
  • Long Beach
  • Ca.

LATEST ACTIVITY

  • Posted in thread: Sour Beer - head retention on 06-11-2014 at 10:07 PM
    I agree with Dubo, I have had plenty of sours and can't remember many with lingering head. Even
    in highly carbed sours the head dissipates fairly quickly.

  • Posted in thread: Cheers from Sunny Long Beach, CA! on 05-27-2014 at 06:13 PM
    I'm in the 90808, Woodruff and Wardlow area, not that far from Stienfillers. Let me know if you
    have questions, maybe we can plan a brew day sometime if you would like to see how my
    particular system ...

  • Posted in thread: Cheers from Sunny Long Beach, CA! on 05-27-2014 at 05:56 AM
    Where abouts in Long Beach are you?

  • Posted in thread: Removing bottle labels on 05-09-2014 at 09:55 AM
    My wife does some craft stuff with labels so she likes to get them off cleanly. She heats up
    water and the with a funnel fills the bottles to jsut above the top of the label and lets them
    sit for abou...

  • Posted in thread: Ransack RIS on 03-22-2014 at 04:40 AM
    Just an update, we entered this as listedin the recipe in the Bruery batch 1000 contest, did
    not win but scored a 42 and 44 on the judging sheets. We also entered it into the Stone AHA
    rally competiti...

  • Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-06-2014 at 03:01 PM
    Count me in

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 04:55 PM
    If you had the point and the flat you had a whole brisket. Though at 6 lbs I'm guessing you had
    a flatIt was cut in half by the butcher, he cut off the end of the flat just into the point. So
    it was m...

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 01:20 PM
    Great. Thanks for the tips. That is almost exactly the procedure I was thinking (minus the
    injection) after looking around online.Depending on size of course, what cook times have you
    experienced with...

  • Posted in thread: Who's smoking meat this weekend? on 09-04-2013 at 01:14 PM
    Smoking meat is more art than science. Do it with just a good old fashioned wood fire, a whole
    unadulterated brisket and patience. It takes a good 12-18 hours, but it is oh, so worth it.I
    agree there ...

  • Posted in thread: Wsm question on 09-03-2013 at 07:09 PM
    minion all the way. I have the larger model but for long smokes fill the charcoal ring almost
    all the way with a couple chunks of wood buried in it and then get a chimney starter about 1/3
    full, 1/2 i...

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Primary~ Empty Secondary~ Mosaic IPA Kegged~ Ransack Port Oak Aged RIS Blood Orange Hefe Bonne Nuit Saison
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