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  • Posted in thread: Beermsith clarifications on my efficiency and batch sizing on 08-08-2014 at 12:56 PM
    I'll try to address some of your questions in this post and your previous one.When I input
    someone else's recipe, I include not only all the ingredients but also as much of their process
    and equipment...

  • Posted in thread: will correct strike water vol get me improved efficiency on 07-07-2014 at 03:32 PM
    I wouldn't say you were well under the 1.33-1.5 qt/lb that a lot of people use. Your last two
    batches were at 1.28 and 1.21 qts/lb, which is very close to what most folks do. I myself tend
    to do 1.5 b...

  • Posted in thread: Boil Timing / OG Question on 07-01-2014 at 02:52 PM
    I have 3 kettles in my brewhouse, depending on the size of the batch I'm making. I've boiled
    water in each of them for an hour and measured how much got boiled off, but when it came to
    boiling wort, t...

  • Posted in thread: Desktop Beersmith 2 sync to ipad? on 05-29-2014 at 10:07 PM
    kcbeersnob, I see from a previous post of yours that you may be one of the club organizers!
    Plan to see me next month.

  • Posted in thread: Desktop Beersmith 2 sync to ipad? on 05-29-2014 at 10:04 PM
    I'm pretty sure the recipe file actually sits in the cloud, and the computer and iPad each
    connect to it. So, your iPad and computer don't sync with each other - they sync with the
    recipe on the BS se...

  • Posted in thread: Desktop Beersmith 2 sync to ipad? on 05-29-2014 at 09:41 PM
    They will sync if you have the recipes in your cloud folder.

  • Posted in thread: What do you actually do with your unused hops? on 05-25-2014 at 04:17 PM
    The opened pouch the hops came in goes into a vacuum sealed bag, then back into the freezer. I
    use the vacuum bags that come on a roll, so I size the bag big enough to last 3 or 4 uses.I've
    used hops ...

  • Posted in thread: Scaling for OG on 05-15-2014 at 01:24 PM
    I like the spaghetti sauce analogy. What about this scenario:Yooper makes a world renowned
    spaghetti sauce using only tomato sauce, oregano, basil, and bay leaves. I know that my herbs
    are roughly the...

  • Posted in thread: Scaling for OG on 05-15-2014 at 12:56 AM
    Thanks for taking the time to explain that way of thinking, Yooper. It does make sense. Seems
    like it comes down to trying to keep the specialty malts in proportion with the other grains
    versus keepin...

  • Posted in thread: Scaling for OG on 05-14-2014 at 10:12 PM
    I'm with the OP - I've been trying to get a handle on this for quite a while now, and I still
    don't know what's best.My confusion is not so much with the base malt as with the crystal and
    roast malts....

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