Last Activity:04-17-2014 3:28 PM
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Posted in thread: HomeBrewTalk 2014 Big Giveaway on 03-28-2014 at 10:32 PM
Oh yeah. Glad to finally chip in on this site. Use it all the time.
Posted in thread: Hendersonville/Asheville NC All Grain Brewers on 10-03-2013 at 12:26 AM
Try to make it to the next meeting. It's October 17th at the Black Forest restaurant on
Hendersonville Rd. Bring a designated driver, you won't believe the amount of 'sampling'.
Posted in thread: Hendersonville/Asheville NC All Grain Brewers on 10-02-2013 at 03:01 AM
Are you a member of MALT (www.maltsters.org) always folks inviting people over to brew on the
he Facebook page and the email list. I might be brewing on Sunday, but not sure if it's a good
day for com...
Posted in thread: Hot Box on 07-22-2013 at 01:50 PM
In my case, I want to be able to keep a full carboy between 100 and 120 degrees for 3 or 4
days. I want to make some berliners and a few other sourmash projects. Not sure how the chamber
is doing. I t...
Posted in thread: Hot Box on 07-22-2013 at 02:05 AM
Went ahead and got a 150 watt heat bulb and clamp socket. So far so good. Sitting at 110
degrees. Will see how it does tonight.
Posted in thread: Hot Box on 07-19-2013 at 04:46 PM
Does anybody have experience with the reptile ceramic bulbs? Do they get hot enough?
Posted in thread: Hot Box on 07-18-2013 at 11:56 PM
Ok. Have a dead minifridge that I want to turn into a lacto chamber. I have an STC-1000 ready
for temperature control and a 120mm fan I can use to move things around in there, but need a
heat source. ...
Posted in thread: O2 in the headspace on 06-18-2013 at 05:42 PM
From Wyeast's website:31. How do you achieve higher than 8 ppm O2 levels in your wort? . By
injecting pure oxygen into your wort through a stone (1 min for 12 ppm). Or, by flowing pure
oxygen into the...
Posted in thread: Lager Hiatus on 01-07-2013 at 11:17 PM
Have a bastardized pilsner that has been lagering for about a month now. I'm all ready to brew
some more lager in a couple days. Would it hurt the beer that is lagering to bring it up to 50
or so for ...
Posted in thread: Sour Mash Process Check on 10-28-2012 at 02:04 PM
Remember that the sweetness of the wort is balancing the tartness of the lactic acid. Once the
yeast eat up those sugars, that tartness will come through more.