Last Activity:05-30-2015 2:14 AM
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
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
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...
Posted in thread: 68 Brix, now what? (cherry wine) on 07-11-2012 at 03:00 AM
I just got a half gallon of tart cherry juice concentrate the weighs in at 68 brix (which I
think is equivalent to SG of about 1.3... I want to make a nice wine from it with quite a bit
of cherry flav...