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  • Posted in thread: cleaning beer lines, wait what? on 10-14-2013 at 01:38 AM
    I've been taking the tap off, and filling the line with pure, undiluted BLC. It's not hard with
    a sankey tap, and picnic nozzles.Leave that sit for a few hours, and then run hot water through
    it from ...

  • Posted in thread: I'm sorry sir you've had too much... on 10-14-2013 at 01:13 AM
    Going to an after-work happy hour one time at a new bar. I was a little late getting out of the
    office, and the party had already started when I got there.The bar area was pitch black, and
    had a row o...

  • Posted in thread: Do you give it a swirl?? on 09-28-2013 at 02:31 PM
    Swirl?Heck, I pinch off the blow-off tube and shake it like it owes me money.I've had
    attenuation problems with my big batches in the past.Not sure if this helps, but it surely
    doesn't hurt.

  • Posted in thread: Using Water from Washing Machine Source on 01-26-2013 at 05:49 AM
    Yup, that's just what I did. Works great. Love starting the strike water at 120 instead of
    60.One thing I did was screw an end-cap plug onto the Y-valve between brew-days. Just in case
    that ball valve...

  • Posted in thread: Keg based mash tun - suggestions appreciated on 01-22-2013 at 01:47 PM
    1) I use a false bottom in my sankey MT, and have always done so. It still has the occasional
    stuck sparge when using some oats or high-wheat grists. (I probably crush too finely, but
    that's beside th...

  • Posted in thread: Keg Fail x 2 on 12-17-2012 at 04:06 PM
    What's the temperature?I've seen beer freeze in the keg before, it gets thicker, darker,
    cloudier, and the flavor gets stronger.

  • Posted in thread: 'Soapy' taste? on 12-13-2012 at 03:01 PM
    I know exactly what you mean zmanzorro. There's no other way to describe it except soapy.I
    believe they've quietly changed the recipe sometime in the last couple years. After drinking
    Blue Moon foreve...

  • Posted in thread: US sanke keg questions. on 11-06-2012 at 01:29 AM
    They're the best. And not just for kegging, you can ferment in them as well.Cleaning isn't too
    bad, you can still use a carboy brush, and oxyclean, you just can't see what you're doing while
    you clean...

  • Posted in thread: Choosing a good burner... on 10-25-2012 at 02:45 AM
    The blichmann kettles are overpriced bling. Their burner, on the other hand is the best value,
    best performing, most practical, and simply must-have burner available. (Get the 24 inch
    extensions too, ...

  • Posted in thread: Keezer as wort chiller...Lesson learned! on 10-11-2012 at 02:39 PM
    eh, The keezer probably got it down to a reasonable temperature in another 6-12 hours.Depending
    on what the recipe was, it might be unnoticeable.Good luck with it.


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