luv2brew

LATEST ACTIVITY

• Posted in thread: NEW BREWER - cleaning/equipment questions on 02-05-2006 at 06:40 AM
  Hell .......I might as well my two sense.... I've used bleach for all of my batches then I
  started getting paranoid once I started reading all the opinions here, so I sxwitched to
  BTK....just used it ...

• Posted in thread: Bottle caps.... on 01-19-2006 at 12:49 PM
  Seems like a toss up here, I've been told in general it's not a good idea to use twist off's as
  a homebrewer, I use crimping.Suggestion.... buy some bottles...are you only using the bottles
  from previ...

• Posted in thread: Ale totally flat 1 month on... on 01-19-2006 at 12:26 PM
  Hello DTO,I haven't "bottled" in a keg , so I can't offer any thing there but, I have brewed
  the Scottish Wee Heavy before not one of my favorites, but anyway I have found that when
  cooling the wort f...

• Posted in thread: Mr.beer on 12-17-2005 at 12:09 PM
  Like was said before, There are many other extract kits that may be better then Mr. Beer , but
  it willl get the job..... But..Why do you want to make Budweiser ??? The Journey
  begins!!!!Drinking; Scot...

• Posted in thread: Brew Belts/Belgian Dubble Ale on 12-15-2005 at 04:03 PM
  Whay are you using a belt if the room temp. is 65-68, sounds ideal for me ...you brewing an Ale
  I assume?

• Posted in thread: Just Starting, Please Help? on 12-15-2005 at 03:50 PM
  Slow Down!!!!!First get the Book..The Complete Joy of HmeBrewingSecond go the
  NorthernBrewer.com, I love their kits, all extract, extract with grains....all grains..., The
  kits give you step by step s...

• Posted in thread: Oh no, killed the yeast. on 12-15-2005 at 03:31 PM
  From what I know so far it sounds like you may have killed the yeast, as you know by now ideal
  temp is @ 80 degF. Maintain your sanitation procedures, and add more yeast if ther is no active
  fermation...

• Posted in thread: Long Fermentation on 12-14-2005 at 09:12 PM
  I brewed a excellant Belgain Ale that had active fermation for 4 weeks, turned out great

• Posted in thread: !st lagar batch on 12-14-2005 at 08:54 PM
  Lagers are typically fermented at around 50F for as long as it takes to get the gravity down to
  finishing value. Don't be surpised if it takes 2-3 weeks. You can rack to the secondary at the
  end of fe...

• Posted in thread: !st lagar batch on 12-14-2005 at 02:56 PM
  I'm thrilled to find this forum where we can talk about the thing we love.A question for more
  experienced brewers then myself. I found a receipe for Octoberfest Lagar but no specifications
  for ferment...