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04-20-2016 4:02 AM


  • Colorado
  • IIPA
  • All-Chinook IPA, All-Columbus IPA, All-Centennial IPA, All-Amarillo IPA, All-Nugget IPA, All-Simcoe IPA, All-Summit IPA
  • Barleywine
  • Roggenbier;
    Double Table Pale Ale;
    North o' Britain Brown;
    America Runs on Dunkel;
    Silhouette Stout;
    SH Pale Ale;
    Something Brewed Hefeweizen (10g) wedding favors;
    Matrimony Ale Amber (10g) wedding favors;
    SoBoRo IPA;
    Bavarian Weissbier;
    Ball and Chain Amber;
    Goat Sh*t Bread ?Red?;
    The Tenth Round Mild;
    Storm Lake Pale Ale v2;
    Dangerous Curves Belgian Blonde;
    Storm Lake Pale Ale;
    Josh O Lantern Pumpkin Ale;
    2 Sizes 2 Small Winter Warmer
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  • Married


  • Posted in thread: Cleaning Iceing Buckets rom Wal-mart on 01-06-2014 at 05:02 PM
    I used hot water and a clean washcloth to get the residual icing out and then a hot Oxyclean
    (or PBW) soak. Good rinse and you are ready to go with sanitizing.

  • Posted in thread: Multiple SMaSH IPA batches to learn hops on 02-05-2013 at 04:28 PM
    From a practical standpoint, how do you handle small (1-gal) batches? One of the reasons I
    chose an IPA is because I can use a full ounce of hops in a single gallon, and I can
    vacuum-seal the DME, but...

  • Posted in thread: Multiple SMaSH IPA batches to learn hops on 02-05-2013 at 03:14 AM
    I did 7 x 2gallon batches of single hop IPAs. Named them after the 7 Dwarfs. Grain bill was 85%
    2 Row, 6% Munich, 5% Crystal 15L, 4% Crystal 45L.No reason why SMaSH wouldn't work just as
    well. For me,...

  • Posted in thread: Mashing at 1.25 quarter per pound of grain is larger than my batch! on 11-26-2012 at 01:59 PM
    Grain absorption is usually around 0.1 gallons (a little less if you BIAB and squeeze, a little
    more if you do a traditional all-grain). So you'll lose 2.3 gallons to absorption, leaving you
    with only...

  • Posted in thread: Two questions regarding mini mash on 10-28-2012 at 03:12 AM
    Can't speak to the blanket question, but I do the same thing for my partial mashes or stove-top
    all grain. YMMV but I've found I need to heat my sparge water to almost 190F in order to sparge
    at 165F ...

  • Posted in thread: 1st place in competition! on 04-14-2012 at 11:14 PM
    And then I found out there were only 3 entries. I'm significantly less proud now than when I
    found out I won :(LHBS put on a stout competition and my beer won with a score of 35. Yes I
    know, a good sc...

  • Posted in thread: Life of a starter on 04-14-2012 at 11:02 PM
    70-75. Assuming no stir plate? Give it a swirl every half hour or so.

  • Posted in thread: Partial Mash on 04-09-2012 at 03:48 AM
    Well your grain bill is consistent with a partial mash, but your technique is more in line with
    extract with steeping grains. The key to "mashing" is proper temps (usually 148-158) and proper

  • Posted in thread: Show Us Your Label on 04-06-2012 at 05:48 PM
    Labels that SWMBO designed for our wedding favors

  • Posted in thread: Large yeast starter for a group brew of ale (yielding 35G of wort) on 04-01-2012 at 04:27 AM
    Do you have enough time to brew a 5G batch of small (low OG) beer? That's what I'd do and use
    the yeast cake. Something low gravity, low hopped would be best.

Primary - Mild, Bitter, PB Stout, IIPA, Apfelwein, American Brown Secondary - Bottled - I Drink Because I'm Gourd, Jurassic Park Amber, Short and Stout, Barley Motivated, Romney Pale, The Seven Dwarfs IPAs, Roggen' Robin, Double Table APA, North o' Britain Brown, Apfelwein