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12-20-2014 3:44 PM

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  • Posted in thread: Moving. Changes to AG process and Equipment? on 12-18-2014 at 07:39 PM
    There's nothing more resourceful than a homebrewer in a new environment. They can brew in
    prisons (or at least ferment stuff), so my guess is you'll make it!Seriously, I'd be 100% in
    the garage. I liv...

  • Posted in thread: Feels good not to give a **** on 12-18-2014 at 07:10 PM
    Why not just brew smaller? Why do you have to boil in two kettles? But it sounds fun, what
    you're planning... I keep debating, myself, whether I want to stick with brewing outside or
    move the operatio...

  • Posted in thread: Feels good not to give a **** on 12-17-2014 at 05:48 PM
    Hey.Just wanna share this. I've been aski g myself alot of questions these days. How will I
    brew in winter? Heatstick + LP (flimsy burner), going electric, waiting the winter out...Hell,
    I just went b...

  • Posted in thread: Critique my IPA on 12-14-2014 at 04:36 PM
    Pfft... two year old dead thread. Why not? :ban:Yeah, my bad. Didn't check the dates...

  • Posted in thread: reviving old yeast on 12-14-2014 at 02:23 AM

  • Posted in thread: Wyeast 3463: Forbidden Fruit on 12-12-2014 at 01:48 AM
    I've done a Wit recently with Forbidden Fruit and had no attenuation problem, although I held
    at 72F throughout fermentation and mashed pretty low (150F).I also noticed that, compared to
    the Belgian W...

  • Posted in thread: Boiling after fermentation on 12-12-2014 at 01:39 AM
    I don't know about mashing with boiled beer. Too many variables (pH, chemical compounds lost in
    the boil, etc.) to be sure about anything. I'd say try it, you'll see.You could, however, just
    scale up ...

  • Posted in thread: Enough of bottling! on 12-10-2014 at 10:58 PM
    Why don't you like the Oetiker clamps?Brew on :mug:While having a clean look, I find myself
    disassembling things often for cleaning/changing lines, and oetiker clamps are a pain to get
    off. Might use ...

  • Posted in thread: Failure, failure and failure with belgian yeaststrains! on 12-07-2014 at 06:13 AM
    You could also question your water chemistry...

  • Posted in thread: Critique my IPA on 12-06-2014 at 01:19 AM
    Virtus, this is thread hijacking.OP, I think your recipe's good. If you like sweeter IPA, keep
    the caramel at 2#. If not, drop it 1# and add 1# high melanoidin malt (Vienna, Munich,
    Melanoidin, Aromat...

alex b Quote: Originally Posted by k1ngl1ves View Post I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...

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