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09-30-2014 11:59 PM

Likes Given: 23

15 Likes on 13 Posts 


  • Efficiency is for drinkers. No sparge is for quality beer. With a converted keg; I can RIMS full volume, step mash to mash out temp and drain to kettle. Saves time and only takes 30% more grain for me. And the improvement in my beer...... wow.
  • 68 GTO mostly restored
  • Oldest daughter was a Fullbright Scholar in Germany. Wish we could get Fru Kolsch here. Tried over 20 "biers" in 10 days. Daily trains to distant regions just for bier.
  • NO-sparge makes better beer but going to 10 gallon batches in a 15 gallon converted keg mash tun won't work. only doing the no-sparge for small batches
  • always have a split batch going, 5 gallons in a fermentation chamber and the other 5 gallons in a cool room. Another batch resting at room temp or lagering. A batch keg conditioning or in bottles. etc
  • secondary is for mead or holiday beer with spices
  • Bad Santa is awesome!! I am not liable for Santa knocking you down.
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  • Posted in thread: First timer looking for a smoker on 06-10-2014 at 06:43 AM
    If you like to baby your smoker and fiddle with stuff while it is cooking; A stick burner can
    be lots of fun. I got a Pitts and Spitts on craigslist for $350. 3 cooks in and I'm starting
    to get the ...

  • Posted in thread: The Great Hydra Giveaway! on 05-15-2014 at 05:19 AM
    Way better than the one I made then re made then re made again

  • Posted in thread: Siphoning day!: i have a question on 05-14-2014 at 03:52 PM
    try this

  • Posted in thread: wyeast 2278 /smelly stuff on 05-14-2014 at 03:49 PM
    Using this now. Was a little different smelling then the Munich Pils I am using in the other
    half of the split batch. Very slow yeast. Last year it took 2 days to start, this year at 48
    degrees it too...

  • Posted in thread: Any insight on Force Carbing causing stomach problems? on 04-27-2014 at 03:41 AM
    does it look, smell or taste any different then less burpy product? Maybe you had more gunk in
    those two batches from a bad siphon or more than usual trub in you carboy.

  • Posted in thread: Any use for 2-3 year old grain? on 04-18-2014 at 05:17 AM
    I am using 2+ year old grain with no problems. Stored in heavy zip-lock style bags 40-75
    degrees in my garage in large tubs. I always sniff and taste the grains while getting stuff
    together for my nex...

  • Posted in thread: Lager Yeast Long Lag-TIme on 04-11-2014 at 01:24 PM
    Ditto Darwin18BIG starterCool to BELOW fermentation temp, pitch and let rise to bottom of
    fermentation temp range.

  • Posted in thread: Who's smoking meat this weekend? on 03-30-2014 at 07:23 PM
    2 racks of baby backs in the kettle at 214 degrees. Attempting Korean style smoked ribs.

  • Posted in thread: Question about mini fridge on 03-30-2014 at 07:18 PM
    I don't use a heater. I just keep the rig in a room that is warmer than my usual fermenting
    temp. If the whole thing is way too cold starting out, I leave the door open for an hour or two
    to get it wi...

  • Posted in thread: Warning signs on 03-04-2014 at 05:41 AM
    1.060 is your absolute minimum OG for anything you brew