Last Activity:04-28-2014 7:03 PM
Likes Given: 3
10 Likes on 6 Posts
Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-07-2014 at 01:16 AM
Hook me up Please!
Posted in thread: Smoked Cherry Porter on 12-12-2013 at 06:34 PM
I intend to use this recipe for my first time doing an all-grain brew, but I have a noob
question first!How much water should I mash in? All 11.5 gal? I've read in a few places it's a
rule of thumb th...
Posted in thread: Rebel Brewer Giveaway! on 12-12-2013 at 06:11 PM
Great giveaway. I'm in
Posted in thread: Smoked Cherry Porter on 11-22-2013 at 08:04 PM
What was your OG? I would let it sit longer. When did u put cherry in ? Mine was usually around
Posted in thread: Smoked Cherry Porter on 11-02-2013 at 01:18 PM
I just put 1/2 of the original recipe amounts into Beersmith and added 10 pounds of sour
cherries to be added to the secondary rather than the cherry puree. Thoughts on how this would
turn out?Hey toa...
Posted in thread: Smoked Cherry Porter on 11-02-2013 at 01:09 PM
I did 2 separate bottlings of the carboys. This way I created 2 slightly different beers from
the same batch of wort. I do that a lot with my beers to find out how the different yeasts
work, and one m...
Posted in thread: Question about Stored starter? on 09-26-2013 at 03:00 PM
Hey everyone, I made up a starter about 3 weeks ago for an oatmeal stout...Brew day came and we
brewed only brewed a Saison instead of Saison and Stout.So on Brew day I stuck the Starter
(still in fla...
Posted in thread: Protein rest in a 10 gal cooler on 08-31-2013 at 03:25 AM
The first addition raises it to protein rest temps then add the necessary amount of boiling
water to raise the mash to your desired sacrafication rest temp
Posted in thread: Need help! All grain single step mashing on 08-31-2013 at 03:18 AM
Here are a couple of good mash temp calculators. These are what I use and they tend to be
pretty accurate. I am not exactly sure what else you are asking? I tend to go with 1.5 quarts
to pound ratio f...
Posted in thread: Oktoberfest recipe critique requested on 07-21-2013 at 03:13 PM
I also would take away the crystal and replace it with 2 ounces of Special B and 3-4 ounces of
Melanoidin Malt. I would also reduce late hop additions. You want an Ofest balanced not hoppy