Last Activity:08-20-2014 6:25 AM
5 Likes on 4 Posts
Posted in thread: Wisconsin Micro brewers on 07-30-2014 at 04:30 PM
Kenosha has rustic road brewing co down by the lake and public craft brewery not to far from
there. If ya hit up rustic make sure ya try the KPA, I created that beer for the brewery.I also
Posted in thread: Left fermcap-s out of fridge for 18 hours. on 07-19-2014 at 07:38 PM
It's just silicone based anti-foam. I'm a pasteurizer and we use the same thing for orange
juice before processing it. Keep a five gallon bucket at room temp. Never once had it go bad.
By the way it o...
Posted in thread: Too Low Of Temperature for Danstar Windsor Yeast? on 07-17-2014 at 06:25 PM
I don't know about the yeast, but you will want to age that particular beer for a couple
months. I've brewed it a couple times before and it's not so great after it initially carbs.
After two or three...
Posted in thread: Heady Topper: Drink from the can or from the glass on 07-16-2014 at 01:39 PM
Why does it look like that anyway? I've had beers with just as much if not more hops that are
crystal clear. Sent from my iPhone using Home Brew
Posted in thread: Extract Brewers and Mr. Beer Experts, I NEED YOUR HELP! on 07-11-2014 at 10:43 PM
Maybe brew a five gallon batch with 3 of the Mr. Beer American Light cans and lager yeast. Add
a couple OZ. Of Saaz or something?Sent from my iPhone using Home Brew
Posted in thread: Extract Brewers and Mr. Beer Experts, I NEED YOUR HELP! on 07-11-2014 at 02:06 PM
I think I would put some of that on E-Bay or something. It would be impossible to use it up
before it goes bad. Especially since all those are pre hopped extracts.Sent from my iPhone
using Home Brew
Posted in thread: Makers 46 - French Oak Staves on 06-26-2014 at 05:00 PM
Is that in Kentucky? My sister lives in Louisville, I'm gonna have to see if she can get one
for me next time she's coming to visit.Sent from my iPhone using Home Brew
Posted in thread: 2.5 gallon batches on 06-19-2014 at 09:55 PM
One more question. How hard is it to keep your mash temp. in a kettle with it not being
insulated and all? Do you cover and let it rest, or keep checking temp. and adjusting?Sent from
my iPhone using ...
Posted in thread: 2.5 gallon batches on 06-19-2014 at 09:35 PM
It occurs to me you may mean 5 gallons of water pre-mash. Yeah, that would make sense. I'm not
a BAIB by depending on the grain bill and whether I'm no-spare or single batch sparging, yeah,
5 gallons ...
Posted in thread: 2.5 gallon batches on 06-19-2014 at 09:15 PM
I'm planning on doing a five gallon mash. Hopefully ending up with three gallons of wort. Post
fermentation I'm guessing I should have about 2.5 gallons. Sent from my iPhone using Home Brew