Last Activity:11-17-2015 12:14 AM
Likes Given: 8
4 Likes on 2 Posts
Posted in thread: New Homebrew Group/Club for Midcoast on 07-22-2014 at 11:54 PM
Posted in thread: New Homebrew Group/Club for Midcoast on 06-25-2014 at 11:57 PM
Located in the Damariscotta Area, would still very much like to get this off the ground. Maybe
if we could coordinate we could meet and brainstorm how to spread the word.
Posted in thread: [Initial Release] RaspberryPints - Digital Taplist Solution on 04-11-2014 at 12:41 AM
Rookie question, may already have been answered, my apologoes if it has. At the admin login
screen, it will not recognize my username, nor will it supply it to me after I provide my
email. Is there a ...
Posted in thread: Pneumatic Bottle Capper - Just...because. on 04-07-2014 at 11:53 PM
The Oxbeast lives..Thanks to everyone on this thread for the help and inspiration.
Posted in thread: DIY Deer Antler Tap Handles on 12-03-2013 at 12:33 AM
Jigged on drill press, slow drilled, epoxy with lots of buffer to encapsulate inserts. These
are 3 years old.
Posted in thread: New Homebrew Group/Club for Midcoast on 11-14-2013 at 12:18 AM
The idea is not dead, just can't seem to get the word out to promote interest.I would be
interested in meeting with any interested folks to discuss....
Posted in thread: Jamils Irish Red ale- Roasted barley substitute 300L? on 08-04-2013 at 01:33 AM
There really is no substitute for Roasted Barley when making an Irish Red, if you want the red.
The pale that Heretic uses will give it to you, but it is very tough to sub other malts to get
that red ...
Posted in thread: Corny Cleaning (gettin' the soda out) on 08-04-2013 at 12:26 AM
Not quite the same,...but...Homemade PBW mix took the smell of a Sour Mash we did right out.
Had to use extra amount and extra time, with 5 rinses but it smelled clean as new..
Posted in thread: New homebrew supply store in Richmond Maine on 05-29-2013 at 11:09 PM
nice shop with everything you need. Very nice people.:mug:
Posted in thread: Wyeast 1968 London ESB Experience on 05-27-2013 at 12:29 AM
I've used 1968 countless times with no issues. It ferments out usually within 4 days at 68 deg.
I usually then let it sit for 10 more to clean up.. It is my go to yeast. I generally use it