Recent content by Mikethepoolguy

Hang in there. The rewards are great. Remember Yoda: "Try? Do, or fail. There is no try."

One or two beers three or four times a day.

Ten years smoke free for me. The best present I ever gave myself.

Thighmaster commercials

Lemmon 714

put my name in the hat

I use a 7 gal kettle to heat water only. My boil kettle is 10.5 gal. I usually do 90 min. boils starting with 8.3 gal.

Look for any cracks or holes on the inside of your cooler. If there is even a small hole the cooler is shot. Throw it away and get a new one. Cracks on the outside don't matter so much.

Lemon wine. Go to skeeterpee.com

I just picked up a blue ribbon for my rye saison that used this yeast. FG was .998

If I were you I would: Move the ales upstairs, ferment lagers downstairs. You may need swamp coolers and some ice, but not much as you are close to the correct temps. Also many ale yeasts will do just fine at the temps you have now, just slower.

In reading your posts I don't see anything wrong with what you have done so far. You may just end up with a bigger beer than the recipe calls for.

If you have ever had a stuck mash you will understand why you should use rice hulls. They are like the seatbelt in your car, you probably won't need it but you don't want to wait until it's too late to wish you had used it. I prefer to increase the hop additions by 20%. (.6oz per addition). I...

Cathedral, that sounds like a typical brew day.

I just saw that you are in Charlotte. Are you a CBM member? There are plenty of members with the skills to solve this problem and wouldn't mind helping, including myself.