Last Activity:04-15-2014 1:34 PM
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4 Likes on 4 Posts
Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 06-27-2013 at 04:56 PM
So I'm getting my full size fridge today for fermentation control! This means my keg fridge can
be used for serving only and I can brew any time! So what I'm saying is I think this will be my
Posted in thread: Beer will not carbonate.. help on 09-09-2012 at 10:38 PM
Ya, heres the thing, if you have foam, then you have carb! Like stated B4 most likely too much.
It's about balancing serving pressure, line length, temp, and carb level. Your half wAy there.
Posted in thread: looking for pump input! on 08-29-2012 at 10:34 PM
Well mine broke... Never got to use it... Plugged it in and. Nothing.... I don't have a
confirmation # so I'm sure I'm screwed...
Posted in thread: brewing around placer county Ca. on 08-27-2012 at 05:02 AM
Depends, every couple weeks to months... Just as I can. Cascadian dark is another one of many
names for black ipa. Just tried one and it's really nice. A bit creamy upfront and a nice
follow up from n...
Posted in thread: FG quite high on 08-26-2012 at 06:04 AM
So with the high fg. And the drying effect from adding sugar I could see thisWorking for a red
ale. I want to know a little more, not just taste great! What is it like?
Posted in thread: brewing around placer county Ca. on 08-26-2012 at 05:50 AM
Right now I have a Cascadian dark ale priming, a pale in secondary, and a porter set for next
brew day, thanks for asking
Posted in thread: Recipe Help on 05-24-2012 at 10:05 AM
If you can pull off a partial mash you could do great pale and amber ales with some crystal,
munch, caripils, ect for specialty grains. If you use light DME you can really make any beer
you want. If y...
Posted in thread: Leftovers All grain - Taste good! on 05-24-2012 at 09:54 AM
I think I may have used this in my early days of brewing but I can't be sure. However from the
reading I just did it seems to be a well rounded hop with a decent AA used for all english and
Posted in thread: Measuring stick on 05-24-2012 at 09:43 AM
I just bought a dowel at a big box store. I mark it with a Sharpie when I've filled the kettle
with known volumes. Won't break, won't leak.I did this as well. Only I used a (very clean)
Posted in thread: "Kiss Yer Cousin" Rye Kentucky Common Ale on 05-24-2012 at 09:25 AM
Why mash at 148 instead of 150? Does it change the sugars that much?Simple answer, Yes. Your
mash window is pretty small ranging from around 148F to 162F, depending on who you talk to..
Every one to t...