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03-19-2006 8:32 AM


  • Posted in thread: NEW BREWER - cleaning/equipment questions on 02-05-2006 at 07:40 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 01:49 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 01:26 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: on 12-17-2005 at 01:09 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 05:03 PM
    Whay are you using a belt if the room temp. is 65-68, sounds ideal for me brewing an Ale
    I assume?

  • Posted in thread: Just Starting, Please Help? on 12-15-2005 at 04:50 PM
    Slow Down!!!!!First get the Book..The Complete Joy of HmeBrewingSecond go the, 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 04:31 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

  • Posted in thread: Long Fermentation on 12-14-2005 at 10:12 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 09:54 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 03:56 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...