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• Posted in thread: Airlock huffers anonymous on 04-17-2013 at 02:06 AM
  I admit I am a lockspotter. Bourbon as a sanitizer. Mmmmmmmmmm.....bourbon.
  Nnnngggnnngngng..........

• Posted in thread: Cold Conditioning on 02-08-2013 at 11:00 PM
  There are many ways to do this, but for my .02 I cold condition in secondary ferment for 60+
  days at cellar (55F) or cooler. I then bottle with yeast, do a 2 week conditioning at 75F to
  carbonate then...

• Posted in thread: What makes a homebrewer advanced? on 02-03-2013 at 09:07 PM
  Advanced is when:Your best friend who would not BS you tells you that this was the best beer he
  has ever tasted SWMBO stops drinking BMC light and starts draining your stashWhen you stop
  buying bling ...

• Posted in thread: Stuck Fermentation - 2 Batches - 2 Yeasts. Help! on 10-22-2012 at 01:02 AM
  The variability between thermometers, even among the same model, is surprisingly bad. Unless
  you fork out big bucks for a lab grade meter, there can be as much as 3-4 degrees variance. Try
  to use one ...

• Posted in thread: A bit embarrassed... on 10-19-2012 at 01:00 AM
  The last one is most correct as a Latin pronunciation.

• Posted in thread: Chance of infection from oak/bourbon on 10-08-2012 at 03:56 PM
  Makers Mark ABV is 45%. The beer is 10.3. Never had an issue with the Oak cubes not sanitizing
  in MM before. Will steam from now on.

• Posted in thread: Chance of infection from oak/bourbon on 10-08-2012 at 04:24 AM
  Just checked my GI Bourbon County clone and one of the oak cubes floating on top had gray
  schmutz on it with some gray film around it. It's still possible to get an infection with oak
  cubes and Makers...

• Posted in thread: Belgian Dubbel question on 09-17-2012 at 02:50 AM
  Never tried the Ardennes strain. Usually Westmalle or Abbey 2. Too. Many. Combinations.Would
  like to give it a try on a Dark Strong. Sounds like it has a balanced profile and flocs out
  well. Back to t...

• Posted in thread: Belgian Dubbel question on 09-16-2012 at 03:09 AM
  Maybe true at Duvel but Westvleteren 8 (and 12) are out the door after 6 weeks from start of
  primary. Aging is not needed but a few days in the fridge is recommended to drop the yeast out.

• Posted in thread: Belgian Dubbel question on 09-16-2012 at 02:03 AM
  Many true abbey and Trappist dubbels are brewed, bottle conditioned, and out to distribution in
  a matter of weeks, two months at the most. I have done Maredsous clones that tasted pretty
  close to the ...