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Grimm

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Join Date:

03-08-2010

Last Activity:

08-31-2012 1:45 PM

3 Likes on 3 Posts 

    ABOUT ME

  • Brewing Photography Web
    Design
  • Graphics & Media Manager
  • Currently a 5 gallon extract brewer learning about all grain as I gather equipment.
  • Looking to brew another Belgian Strong Ale.
  • Hoppy Strong Belgian
  • Gotta a blonde lager lagering
  • A nice Russian Imperial Stout to hit off the colder weather with.
  • Nadda, waiting on the lager
  • Male
  • Married
  • Bucks County PA
  • PA

LATEST ACTIVITY

  • Posted in thread: Dip tube question on 08-07-2012 at 02:55 PM
    The other option is a SS braid, but it will not siphon wort below the valve level. Without a
    dip tube there is no device that will drain below the valve level. Accept that you will leave
    wort at the b...

  • Posted in thread: Dip tube question on 08-06-2012 at 08:11 PM
    for a mash tun generally speaking you would want a center dip tube that would go thru the hole
    of a false bottom.

  • Posted in thread: Best gas grill for the money? on 07-20-2012 at 03:15 PM
    Incase you are still wondering, get a weber. I picked up a weber s-330 this year after going
    thru numerous charbroil grills and i couldn't be happier. Although i would suggest the
    stainless stell gril...

  • Posted in thread: Homebrewing Blog on 06-29-2012 at 01:46 PM
    I got one, it's in my sig.

  • Posted in thread: Few simple silly questions? on 06-27-2012 at 08:11 PM
    Generally speaking. Most yeast strains have trouble getting above 10%. You want to be using
    corn sugar. read more about it here

  • Posted in thread: When should I expect bubbles? on 06-27-2012 at 07:51 PM
    vodka going into your wort isn't a bad thing it might bump up your ABV a touch, i use vodka all
    the time for that reason.

  • Posted in thread: At my wits end with kegging on 06-27-2012 at 07:44 PM
    use the stickies, they are there for a reason.

  • Posted in thread: Let's See Your Smoked Porter Recipes on 06-27-2012 at 04:05 PM
    i recently made a smoke pale ale. With 4% Cherrywood Smoked malt it was hardly noticeable in a
    pale beer so I would imagine in a porter you would need 15%-25% liked stated previously.

  • Posted in thread: When should I expect bubbles? on 06-27-2012 at 03:59 PM
    knowing what yeast you used as well as your gravity and or process would be helpful.

  • Posted in thread: Counter-high fridge for fermentation on 06-22-2012 at 03:03 PM
    if you can find a wine cooler (which is what the above looks like) they usually have more depth
    then a regular fridge and should be able to fit a carboy. also they often have some basic temp
    controls.

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1 COMMENTS
Posted: 
August 10, 2012  •  10:46 PM
Hey Grimm, Josh here from Chicago. I have about 4.5 gallons of dark stout in primary and I am planning on separating into different gallon batches and experimenting with different wood chips, perhaps some soaked in bourbon. I
noticed you posted a question about different kinds of wood chips. I have apple, hickory and mesquite, plus Jack Daniels. Any suggestions would be appreciated. Thanks!
 
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On the Left is the Hex nut Brown Ale from Midwest(OG 1.042), and on the right is a Pumpkin Ale (OG 1.045).
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