hibbleton

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• Posted in thread: Mushroom Beer Tower on 04-16-2013 at 01:01 PM
  I just picked up a similar draft tower and was wondering what you used to clean it up. I'm not
  exactly sure what mine is made of but it looks very close to yours.

• Posted in thread: Lacto Infection - What Now? on 02-17-2012 at 01:17 AM
  Once the lacto skin appears on the surface of the beer has the infection already taken hold or
  is there a way to kill the lacto and prevent further souring besides using campden tablets?

• Posted in thread: Lacto Infection - What Now? on 02-15-2012 at 05:57 PM
  Hey everyone. I hate to contribute another infection thread, but I have 5 gallongs of English
  barleywine that's been in a glass carboy for bulk aging for 11 days that is starting to grow
  some lacto sk...

• Posted in thread: calling Cincinnati on 02-08-2012 at 07:22 PM
  Since you're staying in Florence you may want to check out Party Town. It's a store similar to
  Party Source but they have an 18-tap growler station ( and lots of bottles. Ask about the beer
  in the ba...

• Posted in thread: Any reason not to pre-make priming solution? on 02-06-2012 at 08:06 PM
  Correct me if I'm wrong, but near boiling liquid is less dense than room temperature liquid.
  Wouldn't the hot priming solution make it to the top of the beer in a bottling bucket
  (over-carbing the las...

• Posted in thread: Phenol/Chlorophenol Smell and Taste on 01-06-2012 at 08:08 PM
  I had that same flavor over several consecutive batches. I think I narrowed it down to
  fermentation temperature. What do you use to control fermentation temps? Are you positive it's
  holding the temper...

• Posted in thread: BeerAdvocate Ignorance Vent. LOL on 12-12-2011 at 08:08 PM
  Well, that's pretty f*cking stupid. Why does he care if someone wants to write notes to
  themselves? How does he even know if they're writing notes about the beer?That's what I was
  going to say... seem...

• Posted in thread: Sulfur Smell: Is it the ingredients? on 11-15-2011 at 05:49 PM
  I want to dig this back up and ask if German Wheat Malt can give off a sulphuric smell/taste. I
  made a hefe w/ half wheat malt and Wyeast Wehienstephan yeast in which the sulfur smell never
  went away ...

• Posted in thread: Octoberfest question on 10-25-2011 at 04:58 PM
  I would say that 5 oz. of priming sugar is too much. I used less than that in 5 gallons of my
  recent oktoberfest and it gushes too. Knock it down to 4 oz. next time to be safe.Also there's
  a chance th...

• Posted in thread: Kentucky bourbon barrel ale on 10-13-2011 at 04:54 PM
  5 gal batch 90 min boil, mash around 152OG 1.048, FG 1.023, SRM 19, 8.1% ABV, IBU's
  45.2Grain84% 12.5# Marris Otter5% 12 oz Caramel 120L3% 8 oz Victory (maybe more victory?)3% 8
  oz wheat malt3% 8 oz C...