garrettbuckeye

LATEST ACTIVITY

• Posted in thread: 1 1/2" SS Rims Tube For Sale on 01-08-2013 at 09:09 PM
  This item is sold. Thank you everyone.

• Posted in thread: Help cleaning EZ Cap wire bales on 01-06-2013 at 01:48 AM
  Thank you!

• Posted in thread: Help cleaning EZ Cap wire bales on 01-06-2013 at 12:19 AM
  I was just gifted a few cases of the clear EZ Cap 16 ounce bottles from a friend. I soaked them
  in Oxiclean, but to my surprise... all the wire bales now have a white goopy residue on them. I
  removed ...

• Posted in thread: 1 1/2" SS Rims Tube For Sale on 01-05-2013 at 09:51 PM
  I'm still very interested in mash temp automation. Currently I use a 52qt cooler to mash, but I
  do have three keggles and pump. I figure by selling this, it'll help pay for a false bottom and
  I can st...

• Posted in thread: 1 1/2" SS Rims Tube For Sale on 01-05-2013 at 03:54 PM
  The temp probe I liked was 1/4" liquid RTD I think from auberins. Dial thermometers are usually
  1/2", but those don't connect to a PID. In any case, if you need a 1/2", just don't use the
  1/2" to 1/4"...

• Posted in thread: 1 1/2" SS Rims Tube For Sale on 01-04-2013 at 09:06 PM
  I am selling my 1 1/2" 304 stainless steel rims tube. I purchased this almost 2 years ago with
  the intentions of building a rims system. Unfortunately, it's been sitting in a box ever since.
  These par...

• Posted in thread: My new RIMS control panel on 12-01-2012 at 01:20 AM
  looks fantastic! where did you get the labels for your control panel?

• Posted in thread: march 809 or sabco pump? on 11-16-2011 at 03:59 AM
  Are they little giants?

• Posted in thread: best way to add body? on 11-14-2011 at 03:05 AM
  I have checked the temp of a poured pint, and it matched the keezer's 55*F. I guess I will have
  to brew a few and decide. There seems to be a million variables. I just don't want to lose that
  nice dry...

• Posted in thread: best way to add body? on 11-14-2011 at 01:46 AM
  I recently brewed a stout that tasted perfect. It was just a simple 70/20/10% stout with an
  irish ale yeast. I mashed at 151 for an hour. It was force carbed at the proper temp and
  pressure, but it wa...