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07-31-2014 6:08 PM

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  • Posted in thread: Autolysis bubbles? on 06-20-2014 at 02:10 AM
    That is a lot of head space in that 3rd pricture for having racked 3 times. BTW, I've
    personally left vints on the cake for over a year with no off flavors from autolysis. ... Wines
    are not brewed, th...

  • Posted in thread: The Brew Stand Incredible Giveaway on 06-13-2014 at 01:08 AM
    I'm in, and I didn't see... shipping included?

  • Posted in thread: The Great Hydra Giveaway! on 05-13-2014 at 09:08 PM
    Okay I'm in

  • Posted in thread: Cold water confusion extract Brew instructions. on 05-06-2014 at 10:10 PM
    Yes you can if you have a wort chiller.Most extract instructions go something like this, boil 2
    gallons or so and at the end, add 2 gallons or so to cool and bring it up to 5 gallons
    total.Now with a ...

  • Posted in thread: Wort Monster Giveaway on 04-16-2014 at 11:09 PM

  • Posted in thread: Finding the perfect fermenter may be only a dream... on 03-29-2014 at 03:00 PM
    OP. You are correct, every fermenter has some draw back. The "this v that" sticky covers them
    pretty well. At some point the brewer has to decide what is best for him and use that.

  • Posted in thread: Pick a number between 1 and 100 on 03-24-2014 at 11:37 PM
    pi? e? e^(i*pi)?people accuse me of being irrational

  • Posted in thread: looking for my stir bar on 03-15-2014 at 01:54 PM
    oh and next time, put the recovery magnet on it before you pitch, that keeps it in your starter
    vessel and you can fish it out from there

  • Posted in thread: looking for my stir bar on 03-15-2014 at 12:55 PM
    unless you need a stir bar for another batch leave it. You don't need to get it out of the
    beer. It is self contained and ok to leave. Just put a magnet on it after you rack/bottle.

  • Posted in thread: FG question on 03-13-2014 at 02:04 PM
    OP - a 'dry' or finish point for most wines/ciders/meads is somewhere between .990 and .999. Ok
    technically dry goes a little higher, but due to there being no non fermentable mass, you get
    close to 1...