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Join Date:

09-14-2010

Last Activity:

05-18-2014 9:55 PM

Likes Given: 2

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    ABOUT ME

  • Married
  • Gillette, WY
  • Wyoming

LATEST ACTIVITY

  • Posted in thread: Show us your most ghetto DIY on 05-01-2014 at 04:32 AM
    As the blackened element shows, I've managed to scorch the wort once. However, that was
    extenuating circumstances where I really wanted to push my limits. I tried to make a IIPA, but
    had to collect mo...

  • Posted in thread: Show us your most ghetto DIY on 05-01-2014 at 12:40 AM
    I present my Boil Kettle! My answer to converting to electric for

  • Posted in thread: Do you shake or swirl your fermenter? on 03-27-2014 at 05:34 AM
    I most certainly give mine a swirl probably twice a day until vigorous fermentation takes off.
    After that, I only agitate it when I need to smell the awesomeness pouring out of the airlock.
    I like to ...

  • Posted in thread: Can you guess my OG? Wheat question!? on 03-18-2014 at 04:38 AM
    Though I can't help, I can certainly tell you that your experience mimics my own. Even with a
    fine crush, I still effectively get zero extraction from unmalted wheat.

  • Posted in thread: Troubles with Raw Wheat on 02-28-2014 at 03:15 AM
    Thanks for the help folks!I too mill using a Corona mill, and use a fairly fine crush. I
    actually tighten it up a bit for the raw wheat. When I pressure cooked the last batch, the
    grain pieces had swo...

  • Posted in thread: Troubles with Raw Wheat on 02-27-2014 at 01:31 PM
    My first try was 65% 2-Row, and my last two recipes used about 55% 2-Row, and 20-30% Wheat
    malts.It seems like there should be enough enzymes present to at least convert a portion of the
    raw wheat, th...

  • Posted in thread: Troubles with Raw Wheat on 02-27-2014 at 04:36 AM
    So like most here, I don't have issues doing extra work or steps just so I can use common or
    cheap ingredients. Which means when I found a 50 lb sack of hard white spring wheat berries for
    $20-somethi...

  • Posted in thread: Gillette Homebrew Club on 01-28-2014 at 04:46 AM
    Ah, I remember the good ol' days of happily bringing in something that was passable for beer,
    but only just. I still do it occasionally, but now I do it with a warning of what not to
    do...Now we just ...

  • Posted in thread: Pressure canning wort the science behind processing times? on 11-30-2012 at 07:00 PM
    Food canning times aren't necessarily scientifically predictable, but rather come from testing
    specific recipe combinations and conditions until it yields the desired result every time. I
    would be inc...

  • Posted in thread: AG: how long is your normal brew session (milling grain to fermenter)??? on 11-06-2012 at 12:45 AM
    My biggest slowdown is the extra 45 mins-hour I need to boil in order to get down to volume.
    Slow boiling 6.5 gallons in a 7 gallon pot takes a bit of extra time. Theoretically, I could
    use a good bit...

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