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09-02-2016 3:38 AM

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  • Posted in thread: Priming sugar on 03-02-2016 at 10:06 PM
    Fellas:I certainly didn't intend on getting into a brew ha ha with this question. I do
    appreciate all the info. The kit directions came from one of the big well known commercial
    sellers. I did call th...

  • Posted in thread: Pitch more yeast on high gravity? on 03-02-2016 at 09:53 PM
    How's it going? I brewed an imperial stout yesterday and my OG is 1.08. I used 1 vial of white
    labs irish ale yeast and was wondering if more yeast is necessary for a high gravity beer like
    this? I ha...

  • Posted in thread: Priming sugar on 03-02-2016 at 09:07 PM
    I have no doubt that you have waaay more experience brewing than I do. No doubt about that. How
    about politely telling me what I'm doing wrong? No need to be rude about it. One of the things
    I like ab...

  • Posted in thread: Can you add water post pitching yeast? on 03-02-2016 at 08:15 AM
    hmm... well i always vote against messing with it. what's done is done. figure out what went
    wrong (like, did I use enough water? did I measure a well-mixed and properly cooled sample to
    determine the...

  • Posted in thread: Do I need a starter? on 03-02-2016 at 07:56 AM
    Im going to brew a dubbel on wednesday with yeast i top cropped when brewing a tripel a month
    ago. Do i need a starter for the yeast? Its a good, thick layer in a water jar in the fridge.
    It looks lik...

  • Posted in thread: A better air lock on 03-02-2016 at 07:35 AM
    Forget about fancy airlocks and drilling holes in plastic caps. Way too complicated and also a
    waste of perfectly good caps. You'd be better off getting a length of flexible plastic tube
    sized just so...

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'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.' —Kurt Vonnegut, Breakfast of Champions