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11-27-2015 4:55 PM

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23 Likes on 18 Posts 


  • Posted in thread: Kegging trouble on 11-26-2015 at 02:38 AM
    From my experience, the dip tube and/or poppet are clogged.

  • Posted in thread: New yeast company in Chicago (with a twist) on 10-25-2015 at 02:15 AM
    Reviving a somewhat old thread. Just picked up some Saisonstein's Monster. Looking forward to
    trying it.

  • Posted in thread: Two Hearted IPA: min/ max aging time? on 10-16-2015 at 01:55 AM
    I'm going to throw out a contrary opinion - I prefer IPAs at about 6-8 weeks brewing. Fresh,
    but not too young/green. I would brew first weekend in Nov.

  • Posted in thread: Bourbon aging 5 gallon barrels on 10-16-2015 at 01:44 AM
    Just stumbled across this thread. I brewed a bourbon barrel porter - Northern Brewer all grain
    recipe. 2 ounces of medium toasted oak cubes soaked for two weeks in 16 ounces of bourbon.

  • Posted in thread: Mash Time and Fermentability on 10-13-2015 at 01:37 AM
    Yes, mash time does effect fermentability. You will convert starches to sugar relatively
    quickly but after that you will continue to convert non-fermentable sugar to fermentable sugars
    as they are fur...

  • Posted in thread: Yeast recommendation for Wells IPA on 10-11-2015 at 02:18 AM
    What flavors are in the IPA? I really like 1469, but it is fruity imo. Also, it does not
    attenuate as much as much as some other yeasts. Wyeast london ale 2?

  • Posted in thread: CO2 Regulator barb fitting help please on 10-11-2015 at 02:04 AM
    I don't know if I am following your question. But, the barb should be 1/16 bigger than the I.d.
    of the tubing. 3/8 (6/16) barb and 5/16 I.d. tubing. Soak end of tubing in hot water to

  • Posted in thread: Mash Time and Fermentability on 10-10-2015 at 01:27 AM
    Does the length of the mash affect fermentability, assuming the mash temperature is held
    constant through the entire mash? If so, why?

  • Posted in thread: Bourbon into the keg? on 10-10-2015 at 01:18 AM
    They probably suggest adding bourbon to the secondary to allow it more time to mature/blend.
    But, if it tastes good - go for it right in the keg.

  • Posted in thread: What's in your fermenter(s)? on 10-05-2015 at 01:26 AM
    5 gallons of French saison5 gallons of oatmeal stout6 gallons of ESB - 3 with 1968 and3 with


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