Last Activity:03-12-2011 11:07 PM
2 Likes on 2 Posts
Posted in thread: Is a Better-Bottle worth the expense for a begining brewer? on 10-17-2010 at 04:31 AM
I prefer Better-bottle all the way. Glass is dangerous, lots of accidents happens with glass..
People got their arm open because of broken carboys.
Posted in thread: Need to fix my Smoked porter on 10-15-2010 at 11:39 PM
devilishprune How often do you drink warm flat beer for enjoyment anyway?haha! Not often
indeed!I started it 2 weeks ago. I boiled 10 Liters of wort for 1 hour. I thought I would
collect 6 liters but ...
Posted in thread: Need to fix my Smoked porter on 10-15-2010 at 02:18 AM
I have a smoked porter in secondary and I don't really like it, here's why:Recipe SG: 1.064 /
My SG: 1.060Supposed to yield 6 Liters / Yielded 9 liters (yeah i know.. small BIAB batches)I
just tasted ...
Posted in thread: Apricots? on 07-17-2010 at 02:17 AM
Not a good idea to use fruit puree. Unless you want puree in your finished beer. Use sliced
Posted in thread: Chiller Idea!! Please Comment on 07-15-2010 at 02:09 AM
This is what I built: Works well...But your idea could work as well, I know basicbrewing.com
used a similar method, but it was for lagering in a bathtub.
Posted in thread: Bottling now.. And too much priming sugar added!! help! on 07-14-2010 at 03:48 AM
I poured in 5 bottles of Cream Ale, that I heated up a little to remove the carbonation. We'll
see! As an afterthought, if you have EZ-Cap/Grolsch/Swing Top bottles you can leave them go and
be just f...
Posted in thread: Bottling now.. And too much priming sugar added!! help! on 07-11-2010 at 01:28 PM
I'm bottling now, a ginger beer. I thought I had 1.5 gallon of beer in the carboy, so I added
1.5 oz of dextrose. But instead, I have 1 gallon of beer! That means bottle bombs, right?Can I
Posted in thread: Experiment: Fermenting in the bottle on 07-01-2010 at 03:34 AM
it's interesting. I never thought going that far! You could try a batch of mead!
Posted in thread: Best Thermometer for Mashing temps on 06-28-2010 at 01:07 AM
I use a wireless meat thermometer from walmart.
Posted in thread: Head Room In A Secondary on 06-27-2010 at 03:29 AM
There's always plenty of headspace during my fermentation process. I'm brewing 2 gallon batch
and I use a 5 gallon carboy for primary and a 3 gallon carboy for secondary. I guess if you