Last Activity:07-15-2011 4:12 PM
Likes Given: 1
Posted in thread: Carboy/ Keg Cleaner Giveaway on 05-27-2011 at 05:05 PM
Ooh I'd like one of these for sure!
Posted in thread: Recipe Software on 02-23-2011 at 07:03 AM
I am looking for a FREE brewing software like brewsmith. I am a new brewer and would like to be
able to keep records of all my brewing..I'm loving BrewSmarts. They have an online interface
and an iPho...
Posted in thread: Thermometer for AG = lots of (easy) questions - feedback needed on 01-27-2011 at 06:48 AM
Thing I don't grasp in this thread is the value placed on speed--few if any of the substances
we work with in homebrewing have critical time windows affected by the temperature changes
possible with t...
Posted in thread: Nut Brown AG on 11-23-2010 at 08:46 PM
This recipe is spot freaking on. I'm bottling today, and the flavor and smell coming out of the
fermenter and hydrometer cylinder is ...practically perfect in every way. It is extremely hard
to screw ...
Posted in thread: good brewing iPhone app? on 11-09-2010 at 03:00 PM
I'm really enjoying BrewSmarts which was free and also has a web interface at brewsmarts.com
Posted in thread: Second mead, thinking about bottling on 11-08-2010 at 06:48 PM
Adding pasteur champagne yeast using the above suggestions (acclimating the yeast to the high
alcohol environment) is working: the fermentation is unstuck and gravity has moved down to
1.004 already. ...
Posted in thread: how long to do an AG batch? on 11-02-2010 at 05:26 PM
Dang, that's pretty good for your first couple AG batches. That's Just what I was thinking! My
first AG's were over 6 hours. Now it's about 4 and a half plus or minus—depending on how long
Posted in thread: Transatlantic IPA on 10-30-2010 at 05:38 AM
Grain10 lbsMaris Otter3 lbsVienna Malt0.5 lbsCrystal Malt (60L)0.25 lbsCarapilsMash
DetailsInfusion: 4.3 gallons strike water @ 171° F for 60 minutes @153° F Batch sparge by
vorlauf, drain, add 3.1 ga...
Posted in thread: Second mead, thinking about bottling on 10-29-2010 at 09:09 PM
FYI, for those of you scoring at home, a copy of hightest's recommendation is here. I have some
pasteur champagne dry yeast so I'm using that. I've got a starter going and I'm following the
tip of acc...
Posted in thread: woohoo! saison temp! on 10-29-2010 at 06:03 PM
Saw a thread the other day where someone let there saison get to 100+ and was NOT happy with
the results. IMO, keep the yeast warm enough to keep them going. I assume at some point you
will see dimini...