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Join Date:

08-21-2011

Last Activity:

08-08-2014 9:00 AM

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  • Pa

LATEST ACTIVITY

  • Posted in thread: HomeBrewTalk 2014 Big Giveaway on 02-21-2014 at 02:49 PM
    Nice, I'm in!

  • Posted in thread: NorcalBrewing Solutions Giveaway! on 10-18-2013 at 03:17 PM
    Count me in!

  • Posted in thread: Brewer's Hardware 15 Gallon Stainless Steel Conical Fermenter Giveaway! on 08-13-2013 at 03:42 PM
    Awesome, I'm in!

  • Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-23-2013 at 05:12 PM
    Good luck to everyone!

  • Posted in thread: Brett in a Cider? on 09-23-2011 at 01:47 PM
    I did, Wyeast Roeselare blend, its still in secondary. I think its too cold in my work lab to
    really get going. In my other lambics at room temperature its getting really sour. It's not bad
    so far, ov...

  • Posted in thread: How many gallons of Brandon O's Graff have been made? on 09-08-2011 at 02:44 PM
    +5 original+5 spiced= 2085

  • Posted in thread: Lactobacillus not present? on 09-05-2011 at 03:46 AM
    Thanks for the advice guys. I'm now at hour 52 and am just beginning to see some activity.
    Additionally it's beginning to put off a slightly sharper odor than before (you're right Rory,
    while there is...

  • Posted in thread: Lactobacillus not present? on 09-04-2011 at 04:52 AM
    Hey Tasq, Thanks for the response, you're absolutely right, there is no mashing going on here!
    I think I've just read up so much on the process that I erroneously applied a generalized name
    to the pro...

  • Posted in thread: Lactobacillus not present? on 09-03-2011 at 09:36 PM
    So, admittedly this is my first attempt at souring a mash, but I'm worried I may have
    overlooked some part of the process. I'm just shy of 24 hrs in and the mash smells of a nice
    warm porridge...no fu...

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