Last Activity:08-31-2015 6:47 PM
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Posted in thread: 2 tier, 2 zone fermentation chamber build (AKA Racer X) on 07-18-2014 at 04:09 PM
Here are the dimensions I am going with, after rereading the first part of the thread, these
are probably quite close, as they've been worked to maximize material. I also have some space
Posted in thread: 2 tier, 2 zone fermentation chamber build (AKA Racer X) on 07-15-2014 at 05:12 PM
Just went to RONA yesterday and picked up the lumber to start my build. I've been watching this
thread since the start, and have been dreaming of the day I could build my own. Finally making
Posted in thread: Show Us Your Label on 11-28-2013 at 04:56 PM
Here's the label I've made for a smoked imperial stout, I am wax dipping them with black bottle
wax this weekend.
Posted in thread: Yooper's Oatmeal Stout on 10-23-2013 at 04:50 PM
I brewed a slight variation of this last night. I added 2 cans of pumpkin that was previously
roasted with brown sugar and pie spice. I also added the dark grains at vorlauf, as I do with
all of my st...
Posted in thread: Heating element PSA - WORTH A LOOK on 10-01-2013 at 07:28 PM
I just thought I'd post this, as it may prevent others from letting the smoke out of their
element connectors / wiring.When I built my brewery, I tinned (soldered them to keep the
strands all together...
Posted in thread: Smoking Grain on 09-24-2013 at 05:09 PM
I realize this thread is very old, but have just gone through the process of smoking grains,
and have some questions.I am brewing an Imperial Stout, and the original plan was to smoke all
of the base ...
Posted in thread: BierMunchers “Helles Belles” (Munich Helles, AG) on 04-05-2013 at 07:59 PM
Brewed this a few weeks ago and split the batch. Fermented half with WLP029, and the other with
WLP080. Decided to bottle them for the true German feel, but calculated my priming sugar based
on 10 gal...
Posted in thread: 2 tier, 2 zone fermentation chamber build (AKA Racer X) on 02-21-2013 at 08:56 PM
Very nice build, and good 'documentation'. After recently getting into sours I have decided
that more fermenter space is in order. Thanks for the inspiration.
Posted in thread: Lactobacillus (Wyeast 5335) fermentation question on 01-16-2013 at 03:13 PM
I used one ounce of Tettnanger in the mash, none in the boil. Checked it last night - pH 4.3
and 1.020 down from pH 6.0 and 1.031 original. Pitched Sunday night. It was still chugging away
Posted in thread: Lactobacillus (Wyeast 5335) fermentation question on 01-15-2013 at 04:34 PM
I've just started 2 6 gallon batches of Berliner Weisse’s. I made 12 gallons of 1.031 OG wort
and split it into 2 carboys. In one I pitched Wyeast 3191 Berliner Blend, and in the other
Wyeast 5335. Th...