MrPostman

LATEST ACTIVITY

• Posted in thread: Deep Wood Brew - Grand Opening Giveaway! on 01-16-2013 at 08:32 AM
  totes mcgotes gettin in on this one

• Posted in thread: Kegconnection Portable Keg Kit Giveaway! on 11-16-2012 at 03:41 AM
  Miracles happen!And **** happens too!Let's hope for one of em!

• Posted in thread: BrewHardware Giveaway! on 10-03-2012 at 03:54 AM
  as a sign that i am on the right track with my beer and brewing knowledge, i need to win
  this.of course if i don't, it will be an excellent reason to drink.of course, if i do, i'm
  going to drink anywa...

• Posted in thread: Kegconnection Giveaway! on 08-21-2012 at 04:02 AM
  Hot damn!

• Posted in thread: StainlessBrewing.com Gift Certificate Contest on 07-09-2012 at 06:04 AM
  Yesssssss

• Posted in thread: 1332 Northwest Fun on 06-22-2012 at 04:05 AM
  i made an IIPA with that yeast. Took off way quick I remember. Fermented warm and might have
  over pitched, it's very esstery and a bit tart. hoping for it to mellow a bit with time!

• Posted in thread: Yes another stuck fermentation question. on 06-20-2012 at 09:18 PM
  what sort of water are using to brew? could be a mineral deficiency that's stunting the yeast's
  metabolism, but i'd only expect this if you have irregular tap water or used distilled water.
  So long as...

• Posted in thread: WLP530 Abbey Ale - Sulfur Smell on 06-20-2012 at 06:48 AM
  Sounds most likely that you have an infection of a weird Brettanomyces strain coupled with a
  big boost of carpylic acid which smells rancid, goaty, terribly much like death.:edit:Also,
  just call it a ...

• Posted in thread: Any experience w/ Wyeast 1332 Northwest Ale? on 06-16-2012 at 03:51 AM
  Ive recently cracked into my latest brew, a 3 month old IIPA with the 1332. i fermented warm
  and got very intense fruity aromas and tartness but unfortunately had alot of problems with
  fusels. its sti...

• Posted in thread: Using lager yeast at ale temps? on 06-11-2012 at 03:37 AM
  i agree about working off flavors in to your recipe and that those flavors, in some styles at
  certain levels tastes good, even necessary, but I was just thinking with the amount of yeast
  you'd have to...