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10-10-2015 4:14 PM

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122 Likes on 107 Posts 


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  • Posted in thread: How Cold Should I Start My Secondary? on 10-09-2015 at 11:32 PM
    I'd just crash it and basically lager it then if you already transferred.

  • Posted in thread: Bayou Classic Pots...Remind me...What's wrong with them... on 10-08-2015 at 09:26 PM
    I'm not electric or tri-clad, but I have zero complaints about my BC kettle

  • Posted in thread: Feud between my two local breweries on 10-08-2015 at 03:56 PM
    I get away from drama like the plague. #1 sounds like a more enjoyable place, which imho makes
    the beer more enjoyable

  • Posted in thread: Sanitizing ingredients before placing them in secondary on 10-08-2015 at 02:30 AM
    I actually spray mine down with star san - cutting board, knife, beans, everything

  • Posted in thread: First Starter on 10-08-2015 at 01:32 AM
    Get some fermcap, boil in a borosilicate flask

  • Posted in thread: You know you're a home brewer when? on 10-08-2015 at 01:26 AM
    Saw this and thought mug with free beer.I got one of those a while back - was so peeved when I
    realized it was a wiezen

  • Posted in thread: Pitching on yeast cake on 10-07-2015 at 01:33 PM
    I wouldn't hesitate to pitch another 1.090 to 1.100 beer on that yeast cake. It is healthy if
    fermentation doesn't struggle or fails to finish. You're actually better off using the yeast
    for the 1.100...

  • Posted in thread: Running copper tubes through stainless steel sheet on 10-07-2015 at 12:23 PM
    I thought that but I was advised to stay away from anything with the word "silver" in it.
    (aspen stakes OK though ;) )Because silver has some sort of disinfecting qualities and that
    might suppress yea...

  • Posted in thread: Bugs in empty fermenter on 10-07-2015 at 01:44 AM
    I'm not sure how familiar you are with plastic, but a cleaning and sanitizing doesn't always
    work, hence the question...is the plastic scratched? that would be the only reason cleaning and
    sanitizing ...

  • Posted in thread: Oaking & flavouring advice on 10-07-2015 at 01:41 AM
    If you are open to aging for some time, oak cubes have less surface area than chips and slower
    extraction allowing for more control (fewer samples needing to be drawn as well).


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