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05-10-2011 5:33 AM


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  • Posted in thread: Sour Mash Dry Stout on 11-03-2010 at 04:38 PM
    Assuming the amount of time it's allowed to sour is the same, does it matter if the sour mash
    is added to the primary or the secondary? Also, for those that have done a sour mash for their
    stouts, wha...

  • Posted in thread: If curiosity doesn't kill my cat... it'll kill me. on 10-28-2010 at 07:46 PM
    1) I'm not sure what you're asking here.2) Carbed beer does not need to be moved to the fridge
    'til you're ready to consume it. Just make sure that wherever you do store it is temp and light

  • Posted in thread: Experimenting with style on 10-28-2010 at 07:06 PM
    I agree with moosetav and MBG. Get the skills before you go for the thrills. However, if you
    truly want to take an engineers approach to brewing, I think that you would get much more
    enjoyment by brew...

  • Posted in thread: Favorite Extract Recipe? on 10-28-2010 at 06:57 PM
    Here is my recipe for a Scottish Strong Ale. 3 lb Amber DME4 lb Light DME1 lb Carmel 75 L2 oz
    Chocolate2 oz Black Patent4 oz Roasted Malt2 tsp Gypsum3 oz Fuggles2 @ 60 @ 30 @ 101 Tbs
    Irish Moss @ 10...

  • Posted in thread: 1st Time Fermentation Worries on 10-28-2010 at 06:42 PM
    I agree that you should be fine. Leave it alone for a bit longer and you should see some
    additional activity. Just make sure that you have the proper amount of air in your air lock,
    the lid to your bu...

  • Posted in thread: Homebrew survey on 10-20-2010 at 06:13 PM
    Hey brewers,I am doing a feasibility study for a grad school entrepreneurship class. My partner
    and I (both homebrewers) have chosen to investigate the concept of a multifaceted homebrew
    supply operat...