cmdrico7812

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Join Date:

03-21-2008

Last Activity:

10-09-2012 5:19 PM

Likes Given: 1

2 Likes on 2 Posts 

    ABOUT ME

  • Portland, Michigan
  • Urban planner
  • Led Zeppelin, AC/DC, Metallica
  • Honey Rye, Pumpkin Ale, Face-Palm IPA
  • Nothing, it's sad
  • Again, nothing.
  • Espresso Stout, Trad. Bock, Cleveland Steamer
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Barrel Aging on 07-20-2012 at 07:23 PM
    The barrel I'm getting is quite old and has probably not been stored properly (a long story,
    but that's where I'm at). Any advice on reviving an old barrel?

  • Posted in thread: Barrel Aging on 07-20-2012 at 06:50 PM
    How do you clean or prep the barrel for aging? Any special way to clean the inside?

  • Posted in thread: Brooklyn Sorachi Ace IBUs? on 05-20-2011 at 12:13 PM
    wade,I'm at work now, but tonight when I get home I'll look up my hop schedule for my recipe. I
    just had one of these the other day (since summer is on its way) and it is a fantastic beer. I
    plan to b...

  • Posted in thread: Medieval Ale- Discussion and Experiences on 12-15-2010 at 03:14 AM
    Already so I couldn't wait until the fermentation slowed down. I popped off the plug and tried
    a bit of the medieval ale I detailed previously. It tasted great! It's fermenting at about 64
    degrees, bu...

  • Posted in thread: Medieval Ale- Discussion and Experiences on 12-14-2010 at 01:24 AM
    So I've been thinking about giving this a go. I'm a bit of a nerd and have been reading the
    "Song of Ice and Fire" series and thinking about medieval ales. I was inspired by this site
    that has been re...

  • Posted in thread: Adding Yeast Before Bottling a Sour on 11-12-2010 at 04:06 PM
    I ended up adding 3.5 oz of corn sugar and about 2/3rds of a package of Nottingham yeast to the
    bottling bucket. Should help with the natural carbonation in the bottle. When I bottled, the
    whole basem...

  • Posted in thread: Adding Yeast Before Bottling a Sour on 11-10-2010 at 07:03 PM
    I plan to bottle a Flanders Red I made in February of 2009. I'm going to lightly carb it (2-2.2
    volumes or 3.5oz dextrose). Given it's age, do I need to add yeast when I bottle or do you
    think it will...

  • Posted in thread: Which bottles to use when bottling a sour? on 10-11-2010 at 08:40 PM
    I have 10 gallons of sour that I need to bottle. One is a Flemish Red and the other is a
    bastard Oude Bruin. Can I bottle these in regular 12 oz. amber bottles after adding priming
    sugar? Do I need to...

  • Posted in thread: Bayou Classic SP-10 on 08-16-2010 at 10:10 PM
    Does anyone have a Bayou Classic SP-10? I just got one for my birthday today, and the little
    bag that holds the parts to put it together was broken and parts were missing that are needed
    to put it tog...

  • Posted in thread: Medieval Ale- Discussion and Experiences on 08-13-2010 at 03:26 PM
    I think your ratio of Oats to Barley is off. As posted by flyangler, check out this article.Why
    use so many oats? The guy did the research on this (the article I linked) uses a 3:1 ratio of
    barley to ...

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Beer...it's awesome. Zwei Brüder Brauerei Planning: Nutcastle Brown, Founder's Breakfast Stout Primary: Apfelwein w/Cherry Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.
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