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11-07-2016 9:38 PM

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  • Posted in thread: Don't Do That. on 03-17-2016 at 11:44 PM
    Decide to taste the concentrated bittering charge (1 oz @ 13.2% AA boiled for 45 in half a
    gallon filtered water) you whipped up for a little R&D. It is unspeakably foul and bitters your
    whole upper G...

  • Posted in thread: Custom T-shirts? on 02-02-2016 at 05:59 AM
    What kind of quantity are you talking about? A local silk screen shop should be able to turn
    'em around for about that price, provided you can pick them up (saves a lot on shipping),
    you're happy with...

  • Posted in thread: Re-using commercial bottles on 01-21-2016 at 09:01 PM
    You'll quickly get a feel for which ones come off easily; after a month or two (or even less
    time, if you ask your buddies to donate their empties to the cause), you won't even need to
    bother with the...

  • Posted in thread: Patience is The virtue. on 01-18-2016 at 05:14 AM
    Three and a half years in, and I'm still amazed at how good this hobby is at teaching patience,
    and not sweating the stuff you can't fix no matter how much you worry. Maybe not the best
    lesson, but ce...

  • Posted in thread: Porter learning curve on 01-18-2016 at 05:10 AM
    Victory has this weird peanutty flavor. I mean, d'uh, right, it says right there on most malt
    references that it can impart a "nutty" flavor, should've been the first suspect, right? Took
    me until may...

  • Posted in thread: Bottling feedback. on 01-14-2016 at 04:13 PM
    As long as it's a still mead, it'll at least not be dangerous. Seems somebody's always asking
    this question about beer, which can be dangerous, since mason jars are designed to hold a
    slight vacuum, r...

  • Posted in thread: Sparge methods... on 01-11-2016 at 02:05 AM
    Get yourself a cooler and other setup for batch sparging and try it out a couple of times.If
    you really geek out on the process and find yourself wishing for even more fiddly bits to
    fiddle with after...

  • Posted in thread: Mash under temp on 01-09-2016 at 07:11 PM
    You're gonna need to get it up to at least 150 or so to get starch conversion.Either of jdub's
    suggestions will work, but adding boiling water is better if you've got the room –
    boiling part of ...

  • Posted in thread: 1st mead, 30 gallons, stuck fermentation. Help! on 01-08-2016 at 05:30 PM
    You're going to pick up a dry wine yeast (as in, one for making a dry wine; doesn't really
    matter if it's liquid or powder). It won't be picky about ABV or temperature, and it'll take
    that sucker down...

  • Posted in thread: Used bottles on 01-07-2016 at 04:21 PM
    Yeah, what he said; tough to get a good seal on a twist-off without pressing so hard the bottle
    breaks.Ideally, you want brown ones, but green or clear can be fine if you're careful to keep
    the beers ...