Last Activity:08-26-2016 8:38 AM
Likes Given: 3
10 Likes on 6 Posts
Posted in thread: Electric Home Brew System near Philly on 05-22-2016 at 03:52 AM
I guess the pics didn't load when I posted it on CL. Yes Mike time to move on
Posted in thread: Electric Home Brew System near Philly on 05-21-2016 at 10:53 PM
I'm moving and need to part ways with my electric homebrew system. I'm attaching the Craigslist
ad with more details.
Posted in thread: Spike Brewing 12.5 Gallon Conical Fermenter Giveaway! on 01-07-2014 at 02:16 AM
Hook me up Please!
Posted in thread: Smoked Cherry Porter on 12-12-2013 at 07:34 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 07:11 PM
Great giveaway. I'm in
Posted in thread: Smoked Cherry Porter on 11-22-2013 at 09:04 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