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08-04-2010 12:59 PM


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  • Posted in thread: Winter boil on 02-03-2010 at 04:57 PM
    This cold weather makes my ultra sensitive to begin with Banjo burner shut off unexpectedly
    during the boil....

  • Posted in thread: Winter boil on 02-03-2010 at 04:42 PM
    How do you brewers in the cold places boil the wort when it's really cold outside? I'm going to
    end up using an entire tank of propane to keep 7 gallons at a rolling boil when it's 10 degrees
    F outsid...

  • Posted in thread: Hybrid Fly Sparge Technique on 02-03-2010 at 04:40 PM
    After reading this: I'd just go with batch sparging.

  • Posted in thread: Flase bottom suggestion (13.2 Gal Keg) on 12-05-2009 at 02:35 AM
    I recently acquired two 13.2 G european style kegs. One I have converted to a brew kettle and
    the other I'd like to convert to a MLT.The hole I cut in the top is 12.5 inches in diameter.
    The bottoms a...

  • Posted in thread: Low Profile Banjo Burner - lower PSI hose? on 12-02-2009 at 09:17 PM
    Exactly what I do.Been looking through some other threads on this burner. Maybe the regulator
    is shot?It is getting cold here in NH and the tank gets cold into the burn....Anyone know if I
    can swap ou...

  • Posted in thread: Low Profile Banjo Burner - lower PSI hose? on 12-02-2009 at 09:00 PM
    I have a Low Profile Banjo Burner that I bought from Northern Brewer last year.I recently
    switched my setup from a 7 gal SS pot to a keggle. The first two batches using the keggle I
    ended up going thr...

  • Posted in thread: Hydrometer reading question on 11-15-2009 at 03:45 AM
    Give it another week....

  • Posted in thread: 50 gal batches - what to use for MLT on 11-12-2009 at 03:48 AM
    You can find a barrel from a local source for sure for under $20...I have a about 6 15 gallons
    ones I got from the "Barrel Man".

  • Posted in thread: Holy **** I just made my best beer ever on 11-12-2009 at 03:39 AM
    what does "us-05" mean?

  • Posted in thread: Imperial Pumpkin - Need to balance the booze! on 11-12-2009 at 03:37 AM
    That's about what mine was, only I left the spices out. Let it ferment for another week at
    least and it'll be great.