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Join Date:

03-10-2012

Last Activity:

08-10-2015 3:01 PM

LATEST ACTIVITY

  • Posted in thread: 2015 NCAA Tournament Pool on 08-01-2015 at 02:45 AM
    Sorry for being MIA for so long, but I made it through! I won't bore you with what held me up
    for SOOOO long, but I will give you details on what is sitting on my counter ready to be mailed
    out. Since...

  • Posted in thread: 2015 NCAA Tournament Pool on 05-30-2015 at 02:14 AM
    Hey guys,Waned to chime in and let you know that I'm still alive. I do plan on sending some
    beers, but I've had some things going on here lately that have majorly impacted my ability to
    hold up my end...

  • Posted in thread: 2015 NCAA Tournament Pool on 03-19-2015 at 03:17 PM
    thanks for sending... although the password didnt work...

  • Posted in thread: 2015 NCAA Tournament Pool on 03-19-2015 at 02:59 PM
    Sent a PM. Have not heard back. Can someone PM me the info?

  • Posted in thread: Need help- category selection on 03-13-2014 at 03:58 AM
    I'm looking to enter 2 beers into a competition, but they could go many different ways.Cocoa
    Brown: basically a sweet brown steeped in secondary with cocoa nibs. Prominent chocolate nose.
    Not bitter t...

  • Posted in thread: Diacetyl rest too soon? on 02-27-2014 at 11:16 AM
    I did a yeast starter, and bubbled with pure O2 for 1 minute in each 5 gal carboy (is that
    enough?). yeast and carboy were both at 55 when pitched, and lowered to 52ish. Thanks for the
    comments. I wil...

  • Posted in thread: Diacetyl rest too soon? on 02-26-2014 at 11:33 PM
    I'm kinda new to lagering. I brewed a maibock and fermented two 5 gallon carboys at 52 degrees.
    After 14 days, the airlock appeared to only be bubbling about 3-4 times per minute, so I raised
    the temp...

  • Posted in thread: Tell us the name of your system! on 07-16-2012 at 03:14 AM
    OK, so we all know Brutus. I'm building my own, but can't steal the name "Brutus"... I'm
    considering Brewsaurus, Brewzilla, Cart de' Bru...What names have you used or considered?

  • Posted in thread: 68 Brix, now what? (cherry wine) on 07-11-2012 at 08:11 PM
    As an aside, with virtually all fruit other than wine grapes, you will need to add sugar to get
    the gravity to where you want it. No other fruit that I know of has enough residual sugar to be
    fermente...

  • Posted in thread: 68 Brix, now what? (cherry wine) on 07-11-2012 at 03:02 PM
    No instructions. Got it from Cherry Festival in Traverse City, Mi. The intent is to make your
    own cherry juice to drink, not ferment... but why not make wine with it? :). HahaI've never
    done acid test...

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