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  • Posted in thread: StainlessBrewing.com Gift Certificate Contest on 07-21-2012 at 11:12 AM

  • Posted in thread: Wild chokecherry wine on 10-03-2011 at 01:18 PM
    You'll want to use potassium sorbate to stabilize. You can pick it up at your local wine or
    brew shop. Follow the amount-per-gallon instructions for the addition.

  • Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 02:56 PM
    i'd push it another week or two. as hard as it is to wait, i always find bottled belgian beer
    comes around best after 5 weeks sitting at 70-74 degrees.

  • Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 02:50 PM
    this beer can definitely benefit from a good secondary time. i was focusing on your "watered
    down" description, which isn't usually what i sense from "green" beers. but, certainly could
    use some matur...

  • Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 01:53 PM
    definitely shouldn't taste watered down. if it was your first all grain batch, you may have had
    a number of issues. but if you're og/fg was close, you can rule out a bad grain crush (or no
    crush) whic...

  • Posted in thread: Wild chokecherry wine on 08-18-2011 at 02:38 AM
    just to supplement my post above, i added elderberries which carry more tannins and are
    contributing to the slow maturation of my wine. i don't think it would take as long for a pure
    chokecherry wine ...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 08-10-2011 at 01:20 PM
    i agree, it shouldn't change if that's what's happening with that particular yeast for you in
    other brews. personally, i would venture to guess you'll get some sulfur, but it will probably
    fade quickl...

  • Posted in thread: Tallgrass Halcyon Wheat clone on 08-08-2011 at 01:25 PM
    i've cultured the yeast from the bottom of the halcyon wheat cans for a wheat beer. i just
    bought a sixer and poured them into glasses one evening, putting them bottom 1/2" of the can
    with the yeast i...

  • Posted in thread: How much should I worry about water chemestry? on 07-16-2011 at 03:19 AM
    I've found brewing with my tap water produces a second rate brew. This largely stems from
    municipal additives (chloride, etc). I quit with the tap water altogether and movd to spring
    water from a well...

  • Posted in thread: Watermelon Wheat on 07-10-2011 at 03:27 PM
    what temp are you mashing at? i didn't see it in the recipe up front. thanks! that might solve
    some body issues as well.

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