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08-29-2016 5:40 PM



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  • Northeastern Pennsylvania
  • Law Enforcement
  • Fight Club, Boondock Saints, Beerfest
  • Rockin' a 2 keggle setup with a 10 gallon converted Rubbermaid cooler as a MLT. Past batches include: American Wheat, Cream Ale, Sweet Stout, Lemon-Lime American Pale Wheat
  • Male
  • Single


  • Posted in thread: Selling excess equipment and parts on 08-29-2016 at 06:09 PM
    Any local brew clubs in your area? Try reaching out to them. Otherwise Craigslist is a great
    way to unload, if you feel comfortable. Trade is always an option once you've found some people
    who are int...

  • Posted in thread: Fermentation chamber heating source on 08-29-2016 at 05:33 PM
    Some take one of those paint cans (new) that u buy at the store and put in a lightbulb and hook
    that to the fermentation controller. Theres also those little portable heaters u can use too
    like is lis...

  • Posted in thread: Priming Options on 08-29-2016 at 03:28 PM
    He's def a great source of knowledge on any brewing topic, I know I've learned quite a lot from
    his posts.

  • Posted in thread: Priming Options on 08-29-2016 at 03:20 PM
    Corn sugar is preferred as its easy to find (for most), cheap, doesn't impart any flavor. Other
    types can be used but you aren't looking for a full fermentation, just give the yeast enough
    sugar to ki...

  • Posted in thread: Yeast get no respect, no respect at all, I tell ya. on 08-29-2016 at 03:04 PM
    Why is US-05 a bad choice in yeast? If it does what one needs for the beer one is trying to
    make, why change? Especially in beers where a majority of the flavor is from the hops, and you
    don't really ...

  • Posted in thread: Newby on 08-29-2016 at 03:02 PM
    Cheers i used a wort chiller and got it to 75 degrees, im using a dry yeast safale 05, which
    came with the ingredients.its been nearly 24 hours in fermentor and i have no action in econo
    lock.its a 5 ...

  • Posted in thread: Newby on 08-29-2016 at 02:56 PM
    Welcome, great forum here, a lot of knowledge and resources. For your question it will depend
    on the yeast strain. Some are slow workers, others will start within a few hours. As long as
    the wort was ...

  • Posted in thread: Oak flavor question on 08-29-2016 at 02:46 PM
    How did you age? Directly added them to the brew in the fermenter or did you soak them in vodka
    and pitch that in?

  • Posted in thread: Sanitizing? on 08-29-2016 at 02:40 PM
    Careful it might stain some of your plastics browny-orange.I remember someone awhile back
    posting that it tinted their hoses and other equipment. Not sure if it ever came clean but I
    remember hearing ...

  • Posted in thread: Sulphur smell after being bottled on 08-29-2016 at 12:15 PM
    Rhino farts. Common, it should go away in a few weeks.

Bottled: Nothing Kegged: Nothing Primary: Empty Secondary: Empty Aging: On Deck: Cider