Last Activity:12-20-2014 3:44 PM
Likes Given: 33
20 Likes on 19 Posts
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,