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11-19-2015 6:13 PM

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  • Posted in thread: Sediment in Bottleneck on 11-05-2015 at 08:00 PM
    If you under pitched, one thing that could have happened is a stall... 1.072 down to 1.024,
    unless you had a lot of unfermentables, means that about a .006 for most yeast types remained

  • Posted in thread: birthday present for my dad on 10-26-2015 at 04:28 PM
    OP- The question to ask yourself as you look at the links from unionrdr is what sort of diy is
    your dad? Is his idea of say getting a bookself, buying one all done from the store? going to
    IKEA or the...

  • Posted in thread: Bottled shelf life on 10-22-2015 at 06:02 PM
    It depends on how you store it.... higher temps = shorter shelf life.Very true. Cool temps -
    like in the 50's if you can swing it. Cider is basically a low alcohol wine when you think
    about it - ferme...

  • Posted in thread: HomebrewSupply Recipe Giveaway on 10-22-2015 at 05:49 PM
    I'm in for the Belgian Triple Ale Extract recipe (with the trapist yeast)

  • Posted in thread: Keg Connection New Inline Flow Control Valve Giveaway on 10-22-2015 at 05:45 PM
    I'm in.

  • Posted in thread: Freezing Kegs on 10-12-2015 at 04:09 PM
    Anyone know why a keg kept outside in the cold, possibly freezing temps, stored empty (no
    liquids) couldn't be used?I think maybe a seal/gasket might need replacing, but I can't see any
    long term harm...

  • Posted in thread: Biab vs extract on 09-24-2015 at 07:45 PM
    I don't think that the squeezing of the grain bag is the problem. The astringency comes from
    high temps on the grain - that is over typical mash temps. And it happens with extract brewing
    also, if you...

  • Posted in thread: Biab vs extract on 09-24-2015 at 06:59 PM
    Extract does not need to go full boil.Yes, so that could save time - less water to heat at the
    start, however many people report that full boil with extract has a better flavor than partial
    boil. I do...

  • Posted in thread: FG Question on 09-22-2015 at 06:31 PM
    The rule of thumb is 75%... so if you started with a OG of 1.084, you'd finish about 1.021 Now
    there are something about this as a rule of thumb, each yeast finishes differently. The yeast

  • Posted in thread: Experiment: Coffee Cinnamon Bochet on 09-18-2015 at 07:54 PM
    .... In other words, yes, I think it does create more un-fermentable sugars but keep in mind
    Honey is something like 95% fermentable so losing some fermentability isn't really a big terms of s...


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