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07-23-2014 2:42 AM

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  • Posted in thread: Wy5335 temperature question on 07-18-2014 at 02:44 AM
    Quick update if anybody still followingRacked beer into 3 secondaries last night. So timeline
    was 6 days lactic fermentation only (5 days 105 with one day to ramp down to 70), followed by
    16 days at 6...

  • Posted in thread: Breaking down benzaldehyde. on 07-16-2014 at 06:04 PM
    The easiest way to combat HSA is to not worry about it:

  • Posted in thread: Yooper on 07-16-2014 at 08:10 AM
    Potato wave, ya'll.

  • Posted in thread: Fantome Charities on 07-16-2014 at 04:38 AM
    Hopefully in good humor...[ame]https://www.youtube.com/watch?v=PU1TODL6ziU[/ame]

  • Posted in thread: ECY Trade on 07-16-2014 at 03:53 AM
    I don't mean to hijack the thread, but I brewed a 100% custersianus Citra IPA a few months ago,
    and I couldn't get over the hay phenolic/ester. What kinds of recipes are working well this
    this strain ...

  • Posted in thread: Does Lacto create a pellicle? on 07-14-2014 at 08:50 PM
    Keep in mind that there was a wide range or organisms on those grains you threw in.

  • Posted in thread: Do I need to wait for the pellicle to fall? on 07-11-2014 at 05:22 PM
    I realize that it will take the brett several months to ferment out. But since i really like
    the current amount of funk and the overall flavor now, I want to keg it now. I plan on drinking
    this right ...

  • Posted in thread: debittered hops and general banter on 07-10-2014 at 09:30 PM
    I ordered 10 pounds of the stuff during that Father's Day sell... wtf was I thinking. :drunk:

  • Posted in thread: Do I need to wait for the pellicle to fall? on 07-10-2014 at 12:34 AM
    Stop what you're doing. Step away from the beer. Leave it alone for many more months. Yes,
    months. That beer is no where even remotely close to being done at 6-9 weeks. It's just getting
    started. You ...

  • Posted in thread: My first Lambic Blend Question - help? on 07-09-2014 at 04:15 AM
    I am confused at how that is different than having 4 or 7 gallons of old lambic in each
    container.I did some searching, what I am finding is that SACC is the main ingredient that
    converts the sugars t...

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