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Join Date:

09-03-2012

Last Activity:

11-26-2012 3:33 PM

LATEST ACTIVITY

  • Posted in thread: Time Efficient Brewing on 11-26-2012 at 08:33 PM
    I have cut my time to about 5 hours. That is from turning on the heat to begin my strike water,
    to putting the last item away at cleanup. I try to multi-task as much as possible. I also like
    to start ...

  • Posted in thread: Funny things you've overheard about beer on 11-25-2012 at 11:52 PM
    Remember those bitter beer face commercials?I was outside boiling the other day. My Keggle was
    on my burner, outside temp in the low 40's, steam rolling out of the kettle. My neighbor across
    the stree...

  • Posted in thread: Safale-04 washing and reusing? on 11-18-2012 at 09:44 PM
    I have been using safale yeast for my last few brews. Both 04 and 05's. Yesterday after racking
    my beer to secondary I collected and washed the yeast and put it into my fridge to make
    starters with. I...

  • Posted in thread: Need a burner. on 11-15-2012 at 11:28 PM
    I just went to AG and boiled my first batch last weekend. I bought a Bayou Classic burner from
    Walmart online. I paid $49 for it. I did a lot of research and it was the best bang for the
    buck. I conve...

  • Posted in thread: First ever AG today. Gravity question. on 11-10-2012 at 08:07 PM
    Thanks for the reply. I pulled the preboil sample off the top of the brew kettle. That would
    make sense it was final runnings. I was shocked when it was only .022 then rebounded to .048.
    Anyhow I am v...

  • Posted in thread: First ever AG today. Gravity question. on 11-10-2012 at 07:05 PM
    I finally did my first AG today. Not much different than extract...the old cliche.."should have
    started sooner." Anyhow I have a question on my O.G. I brewed a simple English Bitter. Grain
    bill was 8 ...

  • Posted in thread: Secondary fermentation and active yeast left on 09-03-2012 at 08:21 PM
    I am looking to brew an old ale and age it over oak chips in my secondary fermenter. My
    question is how long can I leave it in there and still have enough active yeast to properly
    carbonate it in the ...

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