Last Activity:01-23-2013 4:03 PM
Likes Given: 7
2 Likes on 2 Posts
Posted in thread: How much homebrew do you currently have in bottles/keg? on 12-15-2012 at 06:58 PM
4x5 gal untapped kegs, 4x5 gal tapped kegs, 2x5 gal fermenting, and a bunch of bottles
Posted in thread: Malty beer on 12-15-2012 at 06:06 PM
DOPPELBOCK its the king of malt in my opinion.
Posted in thread: Wine cooler? for beer? on 11-10-2012 at 05:30 PM
I usally keep my beer around 45* you will be shocked by the flavor improvement from 38* to 45*
Posted in thread: Help on 11-10-2012 at 04:41 PM
I usally use 3.25 gallons for strike plus .1 gal / lb of grain (10lbs i would use 4.25 gals)
and x gallons for sparge to give me 6.5 gallons in the kettle and 5.5 in the carboy
Posted in thread: fist 5 gal. batch, new questions on 11-10-2012 at 03:56 PM
1. thats what I do2. o2 is a very good thing, most homebrewers do something to add air to the
wort prior to pitching yeast, I inject pure o23. The faster you can cool the wort the better, I
Posted in thread: Just A Little Bit Infected? on 11-10-2012 at 03:49 PM
I would think just alittle bit infected today would be quite a bit more infected a week from
now. send me your address and ill help drink all of your beer quickly ;)
Posted in thread: Let's talk outright frickin tragedies on 11-10-2012 at 02:59 PM
This.I (almost) never drink when brewing. If I do, it's one low ABV beer. I usually brew in the
early a.m. (sometimes through lunch) -- which doesn't stop me from having one, but it doesn't
push me to...
Posted in thread: What beer do you still buy? on 11-10-2012 at 02:32 PM
I often do the "build your own 6 pack." I look for interseting new flavors and styles to brew
Posted in thread: Partigyle - Imperial & Dry Irish stout? on 11-10-2012 at 12:34 PM
I like the idea of a RIS and a sour brown havent made anything sour yet this might be my
Posted in thread: Reusing a whisky barrel on 11-10-2012 at 11:51 AM
Googled it,1) sulfur strip2) Barolkleen 3 ounces per gallon hot soak for one hour, rinse well3)
sodiummetabisulfite 2 grams per liter plus citric acid one gram per liter, hot soak for 30
Fermenting: Traditional Mead, IIPA
Kegged: House Pale Ale, Dry Irish Stout, SWMBO Spiced ale, Phat Tyre clone, Apfelwein
Bottled: First batch Pilsner, RIS, Blackberry wine, Welsh wine, Rasberry Riesling, Lemon wine
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