Last Activity:12-22-2013 1:36 PM
5 Likes on 5 Posts
Posted in thread: Need help with bar name on 04-22-2013 at 06:40 PM
Really great ideas so far!! Keep em' coming! And I'm sort of embarrassed that tally350z came up
with the name "the pipeline" before I did..... I'm a pipeline operations foreman. :o I make
pretty good ...
Posted in thread: Need help with bar name on 04-22-2013 at 05:25 PM
I'm not sure if this is the best area of the forum to post this..... I need help naming a bar.
Its not mine, my girlfriend is going to be the GM and its her bosses and he wanted a bunch of
name ideas ...
Posted in thread: 2013's How many gal of homebrew in 2013 on 03-18-2013 at 09:02 PM
+5 gal Belgian Tripel=14480
Posted in thread: How long is "too long" for primary fermentation? on 03-12-2013 at 02:58 PM
Due to a really bad brew day, I decided to leave my beer in primary for a while, I was thinking
like 12 weeks. I pushed it to the back of the closet and forgot about it for about 11 months (I
had 10 f...
Posted in thread: 2013's How many gal of homebrew in 2013 on 03-12-2013 at 01:50 PM
+5 gal American Pale Ale= 13417.5
Posted in thread: Thermometer for an orange Igloo mash tun on 03-11-2013 at 10:14 PM
Yeah, I wouldn't be so concerned about stratification of temperature of just a pure liquid in
the tun... I'll be interested to hear your observations on how the readings of the thermometer
Posted in thread: What's the worst craft brew (commercial) you've had? on 03-04-2013 at 03:08 PM
Odell Brewing's "The Meddler" is probably the first beer I've ever had I couldn't choke down. I
ended up dumping it after two days of trying to drink it. It sucks too, because Odell is one of
Posted in thread: Help with high OG starter on 03-04-2013 at 02:24 PM
1.060 will not stress it out that much. No need to water it down, the yeast has already
acclimated to the high OG, doing anything now won't change a thing. Let it finish and proceed.I
chewed on it for...
Posted in thread: Help with high OG starter on 03-03-2013 at 07:50 PM
I made a starter last night so I could brew today and the yeast would be good to go by tonight
when it was time to pitch. There was not fermentation at all in the starter when I got up this
Posted in thread: Dry Hopping - cold vs ferm temps on 03-01-2013 at 09:43 PM
I always preferred to dry hop in my 48* kegerator (when I had it) rather than my 68*
fermentation area. I thought the hop aroma was a lot more crisp and cleaner but the hops stayed
in the keg till the...