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07-13-2013 5:34 PM


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  • Posted in thread: Sacramento brew club? on 10-10-2012 at 04:56 AM
    Some of the clubs available:* Gold Country Brewers Assocation* Greenbelt Brewers AssociationI
    normally go to the GBA meetings, and started going there because a friend brought me. I haven't
    been to an...

  • Posted in thread: Standard orientation for inline quick disconnects? on 09-12-2012 at 09:09 PM
    I bought a set of gas quick disconnects to put inline between my CO2 regulator and a manifold,
    and I was wondering if there was a convention on whether the gas should flow from male to
    female, or fema...

  • Posted in thread: Wyeast 3638 (Bavarian Wheat) @ 62F - diacetyl-ish? on 07-24-2012 at 01:23 AM
    I recently brewed a hef, which has retained a bit of an.. aroma. Let's start with the
    recipe/process, though:50% pils50% malted white wheatMashed 152 for 60 minutes8 IBU's of
    hallertauOG: 1.050Boiled ...

  • Posted in thread: Does it harm chilled beer to be brought to room temp then re-chilled? on 11-05-2011 at 06:04 AM
    After a 6 day hiatus from the fridge, hell: they taste improved. Also, I over carbed them in a
    hurry with a janked up PSI and shaking, and warming them up got a decent amount of gas in the
    head space ...

  • Posted in thread: Does it harm chilled beer to be brought to room temp then re-chilled? on 11-02-2011 at 10:29 PM
    I have a kegerator that I normally keep stocked with 2 kegs. In warmer times (~75F in the
    house) it does double duty as a fermentation chamber for primary, but due to space constraints
    I have to remov...

  • Posted in thread: pH correcting the mash of very dark / high SRM beers on 10-26-2011 at 12:52 AM
    I understand that darker malts will lead to a more acidic mash, and that to raise the pH you
    need increase the residual alkalinity by adding sodium bicarbonate or calcium carbonate. But
    for extremely ...