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02-22-2014 1:32 AM

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  • Halfmoon, NY
  • P1-GF Big Brown Beer
    P2-GF Dim Wit II
  • Male
  • Married


  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 10-17-2011 at 11:10 PM
    I bottled a batch of this yesterday, 5 gallons of cider and s-04. I bottled at 1.012. Do you do
    your sampling at room temperature or do you put the bottle in the fridge the day before? I
    pulled a bott...

  • Posted in thread: Gf starter on 07-25-2011 at 12:08 AM
    I've made a couple using sorghum syrup only and they worked great. Just did a quick calc with
    beersmith to figure the amount.I assume you are using liquid yeast and accept the fact that it
    is not 100%...

  • Posted in thread: Thinkin' 'bout stout... on 06-22-2011 at 06:59 PM
    Dorklord, did this stout ever get off the ground?If so how did it turn out? Any recipe notes?

  • Posted in thread: Bard's Homebrew Kit on 06-22-2011 at 06:50 PM
    That's cool that they carry a GF kit, albeit a pretty simple one. Nice to see more GF products
    coming out.Price does seem a little high. Should be able to gather everything forabout $30.

  • Posted in thread: Man, I love Apfelwein on 05-18-2011 at 01:16 AM
    Just opened a bottle of this from a batch I started last November. Wow, amazingly good! I am
    glad I waited this one out. Thanks Ed. :mug:

  • Posted in thread: Brewed my first GF batches today on 05-10-2011 at 05:43 PM
    Hey neighbor, murky beer still tastes good. I would hold off on the enzyme and just let them
    sit as long as you can stand it. After bottling, let them sit in the fridge further if still
    cloudy. Murky ...

  • Posted in thread: Thinkin' 'bout stout... on 03-27-2011 at 06:23 PM
    I use my brewkettle for this. You need to put the honey in a kettle and heat it until it
    reaches your desired color, throughout this you need to keep a very close eye on it and stir it
    often with a lo...

  • Posted in thread: Thinkin' 'bout stout... on 03-27-2011 at 02:22 AM
    You'll need a source of enzymes to convert the oats, otherwise you won't really get much from
    them besides an almost chalky mouthfeel from the unconverted starch.For nice color and
    complexity you can ...

  • Posted in thread: Thinkin' 'bout stout... on 03-25-2011 at 11:30 PM
    Thinkin' about doin a "stout" as well.My thoughts were along the same lines. Roasting some
    oats, although I don't think much color will be gained from this. More for the taste. I am
    thinking the dark ...

  • Posted in thread: Why GF? on 03-25-2011 at 12:34 AM
    I am celiac, however I did not realize it until they took a few samples of my small bowel. Fun
    stuff.And yes, Redbridge tastes like canal water, therefore I brew.