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06-10-2013

Last Activity:

06-05-2015 9:33 PM

Likes Given: 26

    ABOUT ME

  • Apfelwein
  • Hard Limeade
  • Apfelwein
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LATEST ACTIVITY

  • Posted in thread: Dry Hopping Question on 03-26-2015 at 03:44 AM
    I appreciate all of the feedback. Thank for the assistance :D

  • Posted in thread: Dry Hopping Question on 03-25-2015 at 01:31 PM
    Just dryhop for the last 5-7 days before packaging. It will be fine.Given my scenario, would
    there be no issue going for four weeks, dry hopping for the last week?

  • Posted in thread: To squeeze or not to squeeze on 03-25-2015 at 01:26 PM
    I have found that merely letting the bag drain for 20 - 30 minutes will produce nearly the same
    amount as squeezing....so squeeze all you want, gravity is much easier, just let the bag
    drain....It doe...

  • Posted in thread: Dry Hopping Question on 03-25-2015 at 01:18 PM
    A friend and I have recently brewed a 60 minute IPA but we only ended up with about 4.25
    gallons. We are using a 6 gallon Better Bottle for primary. I want to dry hop in the primary,
    but I want to avo...

  • Posted in thread: Updated Rubbermaid 10 Gallon MLT w/ copper manifold build on 02-08-2015 at 01:22 PM
    I am looking to build the same manifold. What are the dimensions of this manifold?I have used
    the cheap and easy stainless hose design for a couple of years and decided to upgrade. I tend
    to fly sparg...

  • Posted in thread: Equipment Upgrade Options on 01-29-2015 at 06:29 PM
    I currently use a swamp cooler and brew only ales. I have good success so far. I DO want to get
    a chest freezer and temperature controller in the future, but for $200.00 I don't think that is
    a realit...

  • Posted in thread: Equipment Upgrade Options on 01-29-2015 at 01:14 PM
    Thanks LandoLincoln, that sounds like a plan :D

  • Posted in thread: Equipment Upgrade Options on 01-28-2015 at 07:40 PM
    I have a current budget of $200.00 for brewing upgrades. I brew BIAB in a keggle and a Bayou
    Classic SQ 14. I also have a second bare bones keggle and an 8 gallon aluminum kettle.I plan to
    move to 3 v...

  • Posted in thread: Graff (Malty, slightly hopped cider) on 09-01-2014 at 09:52 PM
    At this point I would raise the temperature as well. Sometimes Nottingham needs a temp boost at
    the end to come to fill fermentation. 1.014 is not unreasonable at all for the Notty range
    though (it ca...

  • Posted in thread: Graff (Malty, slightly hopped cider) on 08-30-2014 at 11:41 PM
    I have 4 batches done and all finished at 1.010 using whitehouse freshpressed juice and
    us-05.How much priming sugar did you use with a FG of 1.010?

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