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09-18-2016 2:19 AM

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  • Cibolo, TX
  • Summit hops are Legend....wait for it....Dary.
  • RoughNeck
  • 90s rock and alternative, Punk, Metal.
  • anything by Ray Bradbury.
  • I Brew Beer, Always All Grain, Usually Good, Occasionally Great.
  • Rye Pale Ale.
  • Belgian Blonde.
  • Single Hop APA w/ El Dorado Hops, Summit Amber, (512) brewing inspired IPA.
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  • Posted in thread: How long for gelatin to work? on 07-09-2016 at 09:25 PM
    Mark300y94 you need to add the gelatin after fermentation is done and you have cooled to 50*F
    or lower. You can add it to the fermenter or keg.

  • Posted in thread: What is the cheapest possible wine or beer you could make that is also drinkable? on 01-30-2016 at 06:13 AM
    Mt.Dew wine, or any soda will do. get a couple 3 liters of cheap soda and some dry yeast, and
    you will get about a 7% wine, add sugar for more abv. you can even ferment it in the soda
    bottles so you d...

  • Posted in thread: Critique Brown Ale, no crystal on 12-01-2015 at 04:58 AM
    For anyone who is interested, I just tapped the keg of this brown ale.... FG came down to 1.015
    and an ABV of 6.1% . I was thinking the FG would get lower (maybe 1.010-1.012) but the the
    ambient temp ...

  • Posted in thread: Critique Brown Ale, no crystal on 11-12-2015 at 03:04 PM
    I didn't let the toasted malt rest, but from what I have read it's not as important for the
    30min or less dry, or 1 hour or less wet. This was my first time toasting malt, so it will be
    interesting to...

  • Posted in thread: Critique Brown Ale, no crystal on 11-12-2015 at 04:45 AM
    Yes I did think about the FG most likely being lower than what the style calls for. Lately I
    have been mashing all my beers at 146-148 to dry them out as much as possible and lower the
    residual sugars...

  • Posted in thread: Critique Brown Ale, no crystal on 11-11-2015 at 12:07 AM
    So I decided to make a Brown Ale today but I only have 2 row base malt and didn't feel like
    going out to the homebrew store. So I toasted 1 lbs of malt (dry for 30min @350F) and made 1
    lbs belgian ca...

  • Posted in thread: What is causing this over-attenuation? on 10-25-2015 at 03:56 AM
    I am sorry if anyone has already mentioned this, I didn't read every post, but have you checked
    to make sure your fermenting at the temperature you think you are? If you are fermenting warmer
    than you...

  • Posted in thread: Need Help Raising ABV Please on 10-22-2015 at 09:35 PM
    If you add sugar I would not let the amount be over 10% of your grain bill. I use sugar often
    for IPA and Belgians, and see no problem with using it. If you do add sugar add it during the
    last 15 minu...

  • Posted in thread: Advice on attenuation in this beer on 08-30-2015 at 07:47 PM
    1469 has an AA of 67-71% and you are currently at 67.6%, the suggested temperature range is
    64-72*F so I would suggest rousing the yeast and raising the temp up to 72*, the bulk of
    fermentation is ove...

  • Posted in thread: Three Floyds Zombie Dust Clone on 10-21-2014 at 06:04 PM
    Why the pound of cane sugar?Sent from my iPhone using Home BrewTo raise the OG and help dry it
    out. Plus 1 lbs is only 7.1% of the grist, and when I add sugar I like to keep it at 10% or