Last Activity:04-25-2015 4:24 PM
Age:28 years old
Likes Given: 8
30 Likes on 21 Posts
Posted in thread: Deception Cream Stout on 03-31-2015 at 06:32 PM
Hi bill! Yes, if you're doing the extract version, you need to get the crushed grains, and
steep them just like you described. Remember to take the grain out before heating up the water
though, you do...
Posted in thread: Deception Cream Stout on 03-21-2015 at 01:19 AM
Length of boil? Using metric vs imperial?
Posted in thread: Show us your Kegerator on 03-13-2015 at 06:49 PM
now that i am not lurking anymore and i just finished the big one guess ill post upWhat fridge
is that?Do the three remaining kegs (9 taps...) sit on top of the bottom layer?Absolutely
beautiful set u...
Posted in thread: "Why the heck didn't I think of that before" Category on 03-04-2015 at 04:21 PM
Build a second copper coil and put that in the cooler full of ice water upstream of your wort.
Saw a guy do that and he cooled 10 gallons like it was nothing.
Posted in thread: Quick Lager Method *UPDATED* on 02-27-2015 at 02:58 AM
I believe I just unwittingly used your method virtually to a T. Kegging on Saturday and will
Posted in thread: Hi from New Hampshire on 02-27-2015 at 02:43 AM
Welcome!!Spent some time in NH last summer, great place. Pretty good brew store near me too.
Posted in thread: Funny things you've overheard about beer on 02-24-2015 at 03:10 AM
At a fancy restaurant with the SWMBO, having a drink at the bar.Hipster fashionista rudely
leans over my wife, bumping her out of his way to order a beer. Orders a Stella, but pronounces
the full name...
Posted in thread: My Venturi Aerator on 12-31-2014 at 11:42 PM
Have tried it a number of times myself and have failed every time. Option 1) my racking cane ID
is just too small for there to be enough increase in flow. Or option 2) I'm just
Posted in thread: Show us your bar!!!!! on 12-30-2014 at 02:51 PM
Posted in thread: Mash temp for dry stout on 10-18-2014 at 06:20 PM
As it's meant to be a dry stout you might want to aim for slightly higher attenuation than on a
typical beer. Hence the traditionally low mash temp. When I do a dry Irish I mash in at 150 and
let it d...