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11-24-2015 9:28 PM

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163 Likes on 136 Posts 


  • Posted in thread: New brewer but well studied on 11-25-2015 at 09:38 PM
    I really like your approach - studying for 2 years before starting. Not necessary, as you know,
    but if you have the temperament for it your brewing should be more successful. And I just love
    learning ...

  • Posted in thread: Hi Everyone on 11-25-2015 at 09:31 PM
    Really surprises me that your beer conditions at 10C. In winter I sometimes condition at 65F
    (18C), and it doubles the time needed from 3 weeks to 6 weeks.Welcome.

  • Posted in thread: Another dumb question on 11-25-2015 at 09:24 PM
    Why would you want to wait so long?

  • Posted in thread: Yeast but no bubbles in airlock on 11-23-2015 at 05:15 PM
    When you opened it, was there kraeusen or any gunk stuck to the side of the bucket indicating
    that there had been some kraeusen?

  • Posted in thread: Phoenix Valley Newbie on 11-22-2015 at 06:29 PM
    Welcome, and if you haven't been told already, the on-line How To Brew is a great resource.
    This is the older edition, and the newer edition in book form might be better - I haven't read

  • Posted in thread: Hop Stand/Whirlpool - Getting great hop aroma/flavor on 11-22-2015 at 06:24 PM
    So the oils from the hops stick around in the 170-180-ish range and provide flavor without too
    much bitterness. Any higher and they get cooked off and add to the bitterness. Any lower and
    we're adding...

  • Posted in thread: Dry yeast fermentation problem--HELP on 11-20-2015 at 10:25 PM
    I stopped measuring OG on extract batches several years ago because it was really hard to get
    it mixed enough to get a good reading, and then I was just confirming what I already knew
    anyway from doin...

  • Posted in thread: Nottingham yeast on 11-20-2015 at 09:23 PM
    I mostly use dry yeast. Fermentation most of the time would stop at about 1.020 for standard
    gravity beers. I got more serious about the details, including rehydration method, yeast
    nutrient, and aera...

  • Posted in thread: Hello Intro on 11-20-2015 at 09:05 PM
    Welcome to HBT.

  • Posted in thread: Intentionally stopping fermentation on 11-20-2015 at 09:03 PM
    My wife intentionally tried to stop a wine fermentation by putting it in the fridge, but it
    fermented some more anyway. It did seem to slow it down a lot.

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