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12-20-2014 4:06 PM

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  • Posted in thread: Whats your Profession? on 10-29-2014 at 08:07 AM
    Biologist/Environmental Consultant

  • Posted in thread: too much bourbon in my vanilla porter? on 10-28-2014 at 07:55 AM
    I'm not sure about the oak. I oaked 5 gal. of a rye beer a year ago with 2.5 oz of cubes for a
    few weeks and it tasted woody. I'm going to experiment with oak again on an RIS later this
    month. As for ...

  • Posted in thread: Spam on 10-27-2014 at 08:09 AM
    I prefer to use bourbon soaked spam cubes in the bright tank; much cleaner.

  • Posted in thread: You know you're a home brewer when? on 10-21-2014 at 07:38 AM
    You have 2 beers on tap, 3 in various stages of fermentation or aging, but feel an extreme urge
    to fill your last available carboy with wort and yeast ASAP!

  • Posted in thread: What is your "Go To" yeast and why? on 10-21-2014 at 07:16 AM
    S-04 and S-05 are my workhorses for the sake of simplicity and ease, but WLP002 and Wyeast 3711
    are the ones I use when I have the time to spin up a starter.

  • Posted in thread: "Chunky" WLP002 -- is that right? on 09-15-2014 at 09:51 PM
    I had the same reaction the first time I used WLP002. In my experience, yes it is lumpy/clumpy.
    Flocs like crazy, love that yeast!

  • Posted in thread: I took the labels off, but then this happened... Now what?!?! on 09-15-2014 at 09:31 PM
    I've used oxy quite a bit and had the same haze on the bottles if I leave them in the solution
    too long. I've read somewhere that this is a reaction of the oxy with really hard water. I've
    used a 50/5...

  • Posted in thread: Has anyone used this? on 09-10-2014 at 09:25 PM
    Get at least a 40 qt. and give yourself a little head room pre-boil.

  • Posted in thread: Pumpkin/spice beer Question on 09-10-2014 at 07:44 PM
    I used a teaspoon of spice a few years ago, you could taste the spice, but it was subtle. I
    wanted to bump it up last year, so tried a tablespoon of spice and it was a little
    overpowering, totally mas...


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