krawdizzle

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Join Date:

11-05-2007

Last Activity:

11-21-2007 1:36 PM

    ABOUT ME

  • Minneapolis, MN

LATEST ACTIVITY

  • Posted in thread: cleanest way to transfer from kettle to primary on 02-05-2008 at 04:46 PM
    I do the dump all technique. Let it all settle later before going to secondary. I'm on my 6th
    batch and seems to be working.

  • Posted in thread: Secondary or No on 02-05-2008 at 04:40 PM
    :mug: I just dry hopped an Chinook IPA. I did mine after I racked to the secondary. I just
    bottle it about a 3 days ago and it smelled wonderful!! So, I waited till after the
    fermentation was complete...

  • Posted in thread: Times of the Year on 11-16-2007 at 07:14 AM
    Nice that's perfect.

  • Posted in thread: Times of the Year on 11-16-2007 at 07:08 AM
    Go get yourself a moog. There only like 1200.

  • Posted in thread: Times of the Year on 11-16-2007 at 07:08 AM
    That's really smart. I suppose in CA you half to control it more than rely on the time of year
    it is. I can use my fridege as well to brew whatever regardless of the time of year.

  • Posted in thread: Times of the Year on 11-16-2007 at 06:56 AM
    Cool. That's interesting. I hadn't thought of that. I didn't realize how crucial fermentation
    temp was. But not that the temp is starting to change here I can see how it affects the
    process.

  • Posted in thread: Times of the Year on 11-16-2007 at 06:50 AM
    makes sense. Nice moog pic.:mug:

  • Posted in thread: Times of the Year on 11-16-2007 at 06:30 AM
    Sorry if this is ridiculous, but is it safe to say that brewers tend to stick to lagers in the
    winter/colder months, ales and belgians in the summer,etc due to temperaure conditions.:drunk:

  • Posted in thread: Hello from Chicago (Soon to be Minneapolis) on 11-06-2007 at 10:27 PM
    Hey Dylan, I just joined the forum too! I'm already in Minneapolis. Welcome:mug:

  • Posted in thread: Primary Temperature on 11-05-2007 at 09:14 PM
    Yes, thank you. I just looked at the indgredients inventory and :Wyeast #1028 London Ale Yeast.
    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Flocculation:
    medium. A...

FORUM SIGNATURE
Primary - Sweet Stout Secondary - Primary - Nukey Brown Bottled - Not for 3 weeks Drinking - AVERY IPA - Defrickinlicious Life is short, make more beer!
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