Last Activity:12-12-2013 6:52 AM
Age:24 years old
Likes Given: 1
Posted in thread: I have a lot of GI Bourbon County and I want to trade for other beers! on 12-11-2013 at 02:34 AM
Sounds good, thanks!
Posted in thread: I have a lot of GI Bourbon County and I want to trade for other beers! on 12-11-2013 at 02:05 AM
Self explanatory title!I bought a little less than a case of BCBS and I loved it but I thought
I should try and get some beers that I can't find here in CT/NY for a few BCBS.Is this the
right place to...
Posted in thread: Heady Topper Starter tastes and smells terrible on 11-02-2013 at 11:46 PM
I had a similar problem. I would describe the smell/taste as latex gloves.i made a 1 gallon
batch of pale ale with the dregs of a can of Heady. I have a few bottles of it in the fridge. i
tasted one 3...
Posted in thread: Oak barrels in CT/NYC metro area?? on 11-02-2013 at 05:43 PM
I'm looking for new or used oak barrels (5-15 gallons preferable) and I've been having the
worst luck in finding something I can afford. I don't wanna spend like $300, I think $150 would
be my max and...
Posted in thread: Enjoy By-inspired DIPA way off in SRM on 09-19-2013 at 02:02 PM
Hi,I brewed a brew inspired by this: grain bill was 9 lbs of Maris Otter, 9 lbs of Rahr pale
2-row and 1 lb of CarapilsThe wort going into the kettle was probably 4-8 SRM.Now, 3 weeks
Posted in thread: Cold crash before dry hop on 08-14-2013 at 07:13 PM
I don't think cold crashing interferes with dry hop aroma. The only beer I ever dry hopped is
still a hop bomb on the nose 3 months after I brewed it (and it wasn't even that hop heavy).
The hop aroma...
Posted in thread: 1 Gallon Celebrator Clone attempt, need advice on 08-14-2013 at 06:30 PM
Thanks, what is braukaiser can you send me a link?
Posted in thread: 1 Gallon Celebrator Clone attempt, need advice on 08-13-2013 at 08:50 PM
Hi,Just today I decided Iím going to start brewing 1 gallon batches to improve my brewing. The
biggest benefit of this I think will be that Iíll be able to brew lagers because they can fit
in my mini ...
Posted in thread: Wyeast 1056 fermented at 78 deg. for a day on 08-13-2013 at 05:06 PM
That's good to know. I had a breakfast stout do something similar with 1056 yeast, but i was
less nervous about it with a stout than an DIPA
Posted in thread: Wyeast 1056 fermented at 78 deg. for a day on 08-13-2013 at 03:26 PM
Hi,As the title suggests, this question is about 1056 fermentation temp. I couldn't cool down
my DIPA below 78 so I just pitched my 2L, well oxygenated started into the carboy. I checked in