Mpavlik22

LATEST ACTIVITY

• Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-08-2013 at 09:40 AM
  I'm in

• Posted in thread: Deep Wood Brew - Grand Opening Giveaway! on 01-05-2013 at 02:17 AM
  In

• Posted in thread: Question on Stepping up Yeast on 11-17-2012 at 12:00 AM
  That's an awful lot of work to stretch a vial for 3 batches. I agree with gold diggie. Just
  make a larger starter and harvest a mason jar worth before pitching into your beer. You can
  easily get 10 ge...

• Posted in thread: Yeast Starter & Storing Questions on 11-15-2012 at 12:36 AM
  Check out this link...

• Posted in thread: Copperhead Red Ale on 11-13-2012 at 06:02 PM
  What kind of roasted barley did you use? Also do you know what the lovibond was for the roasted
  barley?

• Posted in thread: 3 tier stand - help on 11-12-2012 at 01:48 AM
  Yes, a water filter, less than $20, works great.The stand itself was about $220 in parts
  including delivery. The burners, manifold and gas lines were additional to that. I could
  probably find my order...

• Posted in thread: Yeast Slant Issue on 11-02-2012 at 12:52 PM
  I had the same thing happen to me at first. You are correct that co2 is getting under and
  pushing out the medium. Solution: Put your slants on less of an angle when making them so that
  the agar slant ...

• Posted in thread: 3 tier stand - help on 10-30-2012 at 06:18 PM
  just bought a king cooker on amazon for $153. I thought this might be a good inexpensive
  solution for 10 gallon batches. It might be something your interested in too.What's ur thoughts
  on the king k...

• Posted in thread: Brewing Classic Styles Irish Red Recipe on 09-30-2012 at 01:29 PM
  I'm pretty sure the percentages apply to LME, not all grain. What I did is follow his
  directions for doing all grain and the shown amounts of specialties printed in the book. I then
  calculated the new...

• Posted in thread: Mash Out Issues on 09-20-2012 at 02:00 AM
  I wouldn't say it's pointless, as it is supposed to "lock" in the profile of the wort by
  denaturing the enzymes. In theory, if you don't mash out before flysparging, and it takes an
  hour to sparge, yo...