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03-21-2011

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08-21-2013 3:08 PM

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  • Posted in thread: What is this? on 08-01-2013 at 10:14 PM
    Ohh it's a tap handle. Nevermind! Thanks anyway.

  • Posted in thread: What is this? on 08-01-2013 at 10:11 PM
    138847I got it with my NHC second place swag.Thanks!Nick

  • Posted in thread: Best lager yeast for an Oktoberfest? on 07-16-2013 at 05:49 PM
    The 838 doesn't attenuate quite as much as the 830 or 833, leaving a bit of residual sweetness.
    I basically created my recipe from the data in Designing Great Beer and experimented with a few
    differen...

  • Posted in thread: Best lager yeast for an Oktoberfest? on 07-16-2013 at 01:17 PM
    I've tried the 830, 838, and 833. 838 was my favorite and it got me 2nd place in 2nd round 2013
    NHC.

  • Posted in thread: What do you guys think of this mash tun design? on 07-11-2013 at 12:54 PM
    I'd be cautious of the round false bottom lifting up on the square bottom. I used to have a 9"
    false bottom for a 5 gallon cooler, upgraded to a 10 gal cooler and because the false bottom
    didn't exten...

  • Posted in thread: What part / ingredient do you never have enough of? on 09-12-2012 at 04:42 PM
    Wyeast 1056. I wish I could have a constant start of it.Why not rinse your yeast and reuse it
    for the following batches? I can usually ferment 2-3 beers off one harvest.

  • Posted in thread: How sterilized does it need to be? on 09-11-2012 at 06:47 PM
    When harvesting yeast, I often sterilize in a pressure cooker. Just put your glass items in a
    pressure cooker, with some water, of course and let it steam under pressure for a good 15
    minutes. I canno...

  • Posted in thread: Oktoberfest in Houston on 09-10-2012 at 08:02 PM
    In short, yes. A light extract will be a fine replacement for 2-row. You can even find a Munich
    extract some places. You could steep the Cara-Munich (and Munich if you cannot find or do not
    wish to us...

  • Posted in thread: Oilly, buttery what happened? on 09-06-2012 at 04:46 PM
    I'm a bit confused as I've had the same issues lately. Was the 70 degrees for two weeks not a
    diacetyl rest?I brewed an Oktoberfest, fermented for a month at 50, raised to 60 for 4 days and
    I think I ...

  • Posted in thread: Goose Island and AB on 08-28-2012 at 04:35 PM
    Currently, the beers are only sold in Chicago with limited availability elsewhere. Currently,
    you can find it almost everywhere in the midwest. I believe they distribute to a few states on
    the east co...

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