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Descender

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Join Date:

06-22-2013

Last Activity:

09-09-2014 9:09 PM

Age:

37 years old

Likes Given: 2

34 Likes on 20 Posts 

    ABOUT ME

  • Bassist, Meadmaker
  • sex,drugs,and Rock n Roll
  • Chef
  • Metal
  • Texas Chainsaw Massacre 2
  • No Reservations
  • Anything Tolkein
  • Clan Campbell
  • Rhino Farts
  • Rocket Fuel
  • Male
  • Married
  • Fresno
  • California

LATEST ACTIVITY

  • Posted in thread: Tailgating ideas? on 09-10-2014 at 02:09 AM
    My restaurant is doing tailgates for every home game. I'll post menus/recipes as I get them.

  • Posted in thread: Accidental "applejack" on 08-13-2014 at 05:19 PM
    I use a 2 liter bottle, freeze for a couple of days, then invert it over a Gatorade bottle,
    which fits perfectly. I have found that poking a couple of holes in the 2 liter with a pin
    helps it to drain...

  • Posted in thread: Maturing time on 08-06-2014 at 04:50 PM
    Wait until it clears completely. Also, 1.000 is not always the end of fermentation. What was
    your recipe?

  • Posted in thread: Best cider recipes ! on 08-06-2014 at 08:03 AM
    Store brand apple juice, brown sugar, cinnamon, allspice, and orange peel (no pith).

  • Posted in thread: Carbonator on 07-13-2014 at 03:50 PM
    Hahah 1970? Oldest forum ever I bet!Yeah I thought he invented the internet

  • Posted in thread: Carbonator on 07-12-2014 at 03:30 PM
    Ummm it's been like 4 days. It's barely a narco thread. I have one of the caps, I like it a
    lot. I used it on beer and hard root beer.Must have been something wrong with my phone. Earlier
    it put the d...

  • Posted in thread: Carbonator on 07-12-2014 at 11:12 AM
    Wow. Look at the date of the first post! Is that you Al Gore?

  • Posted in thread: Boiling instead of sulfates? on 07-12-2014 at 11:04 AM
    I see a discrepancy between what is "needed" to pasteurize and yeast pitching temps. Seems like
    a vary large window. People talk about pitching at 100 and getting no ferment. Is the higher
    heat used ...

  • Posted in thread: My Joes ancient mead on 07-04-2014 at 08:24 AM
    If it's been that long, adding additional sugars will make for a very long secondary
    fermentation. Not really a secondary per se, but a primary. You're yeast count is pretty low by
    this point, but the...

  • Posted in thread: My first batch of mead. on 07-04-2014 at 08:13 AM
    Toss 5 campden tabs in there. Just dump em in and let it sit for at least a month then rerack
    and let it sit for six months.

FORUM SIGNATURE
Currently brewing: Rhino Farts In Stasis: Rocket fuel
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