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09-17-2016 9:14 PM

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  • Posted in thread: Allagash Curieux Clone on 04-27-2015 at 05:46 PM
    Go by taste. Could be ready after a week or less in the barrel.Have a second beer ready to go
    so you can rack out the Curieux and replace it right away. That second beer will likely need
    2-3 weeks to ...

  • Posted in thread: Awolnation sail a rip off on 09-07-2014 at 06:36 AM
    One thing that's very true in music is there are no original ideas.Yep: (search for

  • Posted in thread: Any use for trub? on 10-20-2013 at 03:42 AM
    I pour the trub from my fermenters down the drain. Having a septic system, the yeast helps to
    break down the solids in the septic system.Are you sure about this? I've actually read the
    opposite. High ...

  • Posted in thread: Allagash Curieux Clone on 10-18-2013 at 04:35 PM
    The base beer stands well on its own. It's a little dryer pre-oak-aging, which I like.

  • Posted in thread: IPA flavor degradation on 10-15-2013 at 07:11 AM
    If it is an infection in every single bottle that somehow occurs at bottling then every piece
    of plastic you use during bottling is suspect. The dishwasher could be the culprit but I would
    toss all th...

  • Posted in thread: Maris otter SMaSH tastes grainy on 10-15-2013 at 05:00 AM
    Ok. I just noticed you were in AZ. I used to live there and the hard water can cause problems
    with mash pH. High mash pH can cause grainy / tannic flavors. Water supply pH can vary over the
    year. Some...

  • Posted in thread: Maris otter SMaSH tastes grainy on 10-15-2013 at 03:41 AM
    Tap water or bottled?

  • Posted in thread: How can i make my extract beers maltier? on 10-13-2013 at 03:43 AM
    Switching to a lower attenuating English ale yeast will finish sweeter too.

  • Posted in thread: Original gravity is off the chart. How do i measure? on 10-13-2013 at 02:26 AM
    What's a hoser? Is that someone who doesn't accidentally use a 10 gallon recipe to brew a five
    gallon batch?

  • Posted in thread: Who's smoking meat this weekend? on 10-13-2013 at 02:09 AM
    Bone-in leg of lamb and some beef spare ribs. First time for the latter. Did an Asian-y glaze
    that worked nicely with them.