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  • Loren Sand
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  • Posted in thread: Fruit Fly on Airlock fell into Beer - Yikes! on 06-09-2012 at 03:11 AM
    Best comment of the year Malfet!

  • Posted in thread: Fast fermentation. on 01-17-2012 at 01:00 AM
    I had a Mild ferment out in 24 hrs with a massive starter of 1968.-lsand

  • Posted in thread: Quick fermentation with starter? on 12-30-2011 at 09:38 PM
    I had a mild ferment out in 24 hours using a 2000 ml starter of 1968. Completely normal with a
    small beer like this. Best of luck.--Loren

  • Posted in thread: What is the shortest element avalable on 11-01-2011 at 04:29 PM
    This is the shortest one I have found.

  • Posted in thread: Shout out to 1968 on 10-18-2011 at 01:18 AM
    This yeast is a beast, if you treat it right. I just brewed a mild OG 1.042 ( on the high side
    for a mild ). After 24 Hours it's down to 1.014 fermented at 64 degrees. Talk about a quick
    turnaround. F...

  • Posted in thread: Rubber coated keg for Brew Kettle? on 10-03-2011 at 02:46 AM
    I used rubber kegs for awhile with my setup. There are no issues with the temps, if you go
    electric. They also hold temp nicely. To cut away the rubber for your element, use a holesaw
    and stop at the ...

  • Posted in thread: Calling All Metal Fans on 09-23-2011 at 02:57 AM
    I'be been on a power metal trip lately. Hammerfall, Iron Savior, Paramaze, Pursuader, Dark
    Tranquility, Helloween, Blind Guardian, etc. I still love me some CoB and Three Inches of

  • Posted in thread: SMASH Saison with 2-row and Saaz on 09-19-2011 at 04:06 PM
    I have a Pale Malt/Mt. Hood Saison bottled up right now. I consider it to be one of the best
    beers I've brewed to date. The simple grain bill really allows the 3711 to shine through. I
    think the spici...

  • Posted in thread: Kolsch at 55F any thoughts? on 09-01-2011 at 04:23 PM
    I'm with Permo.. Temperatures below 60 will cause this yeast to drop out of suspension fast.
    You can still hit your FG, but it will take some time. 62 degrees has been the sweet spot for

  • Posted in thread: Belgian ales, kegged and high carb levels on 08-28-2011 at 04:41 PM
    My line is coiled up in the fridge. If you make the coil to tight foam will continue to be an
    issue. I like my Belgian's at around 3 volumes, so I run 17 psi at 38 degrees.