Last Activity:12-03-2016 3:04 AM
7 Likes on 6 Posts
Posted in thread: WTB: Blichmann G1 Boilermaker 20g & Blichmann Burner on 06-17-2016 at 06:01 PM
Title says it all looking for both items. Live in IL would like to pick up close to home but
would be willing to pay to ship for the right item. Cheers!
Posted in thread: The Weber Fermentation Chamber on 06-01-2016 at 12:57 PM
Not seeing any pictures. Do you have them still? Also do you have build plans? Thanks!
Posted in thread: Hello from the St. Louis Metro East on 03-30-2014 at 03:45 PM
O'Fallon IL here. Welome!
Posted in thread: This is why I drink in the first place... on 05-14-2013 at 06:21 PM
Why did you not have a lid on your bucket with an airlock??
Posted in thread: Bottling cold crashed Saison on 04-25-2013 at 01:54 AM
Do you have a bottling bucket? Why not rack your beer on to this solution then bottle? As
apposed to dumping sugar solution into a carboy then bottling? Doesn't seem to make a whole lot
of sense. Also...
Posted in thread: Outdoor burners? on 04-25-2013 at 01:39 AM
This one has a very nice price point, however not sure how well it works. I am tempted to pick
one up to replace my HLT burner with my cheapo turkey fryer burner.
Posted in thread: Feedback: Wheat IPA w/ Ghost pepper ("Casper") on 04-06-2013 at 07:44 PM
Thanks guys.For the non-pepper guys out there, I'd still like some feedback on the hop
schedule...I like the schedule just not sure how it will pair with the smokiness of the
chilies. With Amarillo be...
Posted in thread: Feedback: Wheat IPA w/ Ghost pepper ("Casper") on 04-06-2013 at 03:52 PM
This certainly sounds interesting. I'm a partial mash brewer, and I like more percentage of
wheat malt in my wheat beers, but then again I'm using pale malt extract for a good portion of
Posted in thread: Goose Island IPA clone on 04-06-2013 at 03:48 PM
If you want the official recipe get Mitch Steels IPA book its in there with many others. All
the details DH & mash schedule.
Posted in thread: Berliner Weisse Lacto Attenuation on 04-06-2013 at 12:11 AM
I take a gal up to 1.5 gal with about a lb of un-milled 2 row then ferment the other half with
normal ale yeast generally Safale US05 then blend back once sour mashed portion is done and
tart enough. ...