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01-27-2014 2:54 PM

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  • Posted in thread: Induction Burner on 01-27-2014 at 05:36 PM
    I use a pot as a mash tun that is slightly larger than my induction hot plate. It's been
    working just fine for over 5 years now (I boil with propane). When I do a ten gallon batch, I
    have a custom woo...

  • Posted in thread: Induction Burner on 01-27-2014 at 04:00 AM
    Oh, FFS.There multiple types of induction burners. Dropins, ranges, wok, fajita, hotplates and
    stock pot. Even the thing Pizza Hut puts in the bag to keep your pizza hot is an induction
    pellet. I can'...

  • Posted in thread: Boilover and broken hydrometer. Help? on 01-26-2014 at 04:15 PM
    Without knowing where you SG is, I wouldn't add any top off. With the boil over you lost X
    amount of wort at X gravity leaving you with X amount of wort at the same gravity. Seems like
    adding to the f...

  • Posted in thread: Induction Burner on 01-26-2014 at 02:34 PM
    Maybe you inferred "only so much weight" was code for less than 100 lbs. I didn't say how much
    was too much, only that there is a limit and that quality matters. Stacking a bunch of weigh in
    a pot one...

  • Posted in thread: Induction Burner on 01-25-2014 at 03:19 PM
    Keep in mind you will get exactly what you pay for. The hotplates can only handle so much
    weight. They aren't designed to be used with a pot larger in diameter than the burner. When
    they fail there re...

  • Posted in thread: How long for Acetobacter to show up? on 10-06-2013 at 09:09 PM
    Starters should not taste like vinegar so that's how long it takes to show up:)Heh.

  • Posted in thread: How long for Acetobacter to show up? on 10-06-2013 at 08:59 PM
    Last year I got an acetobacter infection in a batch of stout and didn't catch it before I
    bottled. I reused the yeast for a batch of ESB and when I went to bottle it was apparent there
    was a problem. ...

  • Posted in thread: Vinegar smell in ESB on 09-24-2013 at 06:05 AM
    Ended up doing some research about homemade vinegar. Racked some into a 3 gallon carboy, added
    some Bragg's Apple Cider Vinegar, and put it in the corner for about 9 months. Its actually
    pretty good. ...

  • Posted in thread: Blackberry Wine on 09-19-2013 at 02:52 PM
    Yooper,My wife processed about 16 quarts of blackberries by adding a couple quarts of water and
    cooking them down on the stove. I told her to not go over 150 and keep it there for 10 or 15
    minutes. It...

  • Posted in thread: A Series of Questions on 04-29-2013 at 10:26 PM
    I found the Yeast Washing Illustrated to be a lot to take in until I did it.I buy a fresh Pack
    of Wyeast 1056 and 1098 the first brew of my season in September. I wash and grow that yeast
    until the la...

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