Shaggyt

Gift Premium Subscription To Shaggyt

Join Date:

09-12-2009

Last Activity:

04-24-2013 7:07 PM

1 Likes on 1 Posts 

    ABOUT ME

  • Pittsburgh, PA
  • 3 kids
    2 dogs
    1 cat
    1 wife
    and a serious addiction to brewing, AG that is.
  • Been brewing for about 3 years, AG for 2 year...jumped in with both feet.

    Currently brewing with:
    52qt MT with CPVC manifold
    DIY Keggle
    Batch sparge

    Old set up:
    Phil's MLT w/sparge arm, 5 gallon - this worked very well but I wanted to upgrade to larger batches. Also needed to be more efficient on brew days.
  • Hat Trick Porter/Stout - Storter?
    Fudgett Nectar - tweaked Nugget Nectar clone
    Taddy Porter clone
    Columbus SMaSH?
    Mozart's IPA
  • Nothing
  • Nothing
  • Nothing
  • Not Ottin IPA - altered Hop Ottin clone
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Single tier with plastic cooler mash tun question on 08-10-2012 at 11:25 PM
    Few things I would be concerned with this plan:1. Clogging the plate chiller/heater - a grant
    with some type of filter in line before the drain (in the grant) could catch some of the early
    grain parti...

  • Posted in thread: Back to Basics... What do you wish you knew before starting AG? on 06-16-2012 at 09:55 PM
    Good suggestions so far, though for me, it's pre-measuring as much as you can the night before
    (water might be the exception). I have found that multitasking is the bane of brew days...lots
    of "OH SH*...

  • Posted in thread: WLP 550 beer beer for it on 06-15-2012 at 03:19 AM
    I tried the 550 in a triple as well as a belgian pale...either way works...more spice than
    fruit esters...good multipurpose belgian yeast...manipulation of fermentation temps can
    accentuate those este...

  • Posted in thread: Fermentation Chamber Heat Source on 02-25-2012 at 11:15 PM
    Ebay Controller, ceramic space heater w/fan (adjustable settings on it, $20), and minifridge,
    all mounted on the Fermenator (custom built wood/foam chamber)...picture fridge sized cabinet
    w/two levels...

  • Posted in thread: IC to CFC Question on 02-22-2012 at 05:25 PM
    Agreed w/Bobby M's instructions...really a breeze, just be mindful of which joints you sweat
    first so as not to have to re-sweat a fitting/joint due to flame overlap.Using the CFC vs the
    IC will prese...

  • Posted in thread: Stout mashed at 148 f? on 12-01-2011 at 02:45 AM
    A buddy and I made about 20 gallons (two 10 gal batches) of Stout mashed @148...VERY DRY!!! be
    prepared to let it age to drive down the bitterness from the roasted malts and hops...you can
    add lactose...

  • Posted in thread: Backsweetening a dry stout on 11-22-2011 at 01:44 PM
    How come it would finish so low? Especially if you are using moderately high lovibond grains in
    stouts (assuming). Mash at a low temperature? Sugar or rice additions???Low mash temp per
    recipe (Shakes...

  • Posted in thread: Backsweetening a dry stout on 11-21-2011 at 03:40 AM
    Long story short, buddy and I brewed 20 gallons of American Stout that finished way low (low
    mash temp and high attenuation).What can I add to back sweeten this beer? Right now 3/4's of it
    is all carb...

  • Posted in thread: WLP500 vs WLP550 on 10-09-2011 at 03:17 PM
    Great info! Thank you!I read in "Brew Like a Monk" that it's wise to pitch low-ish (68?) and
    the let it free rise. Has that been your experience? Should I not even use use my ferm
    chamber?I have not r...

  • Posted in thread: WLP500 vs WLP550 on 10-09-2011 at 03:24 AM
    I've used both the 500 and 550 in split batches of belgian pale and tripel recipes. 500 was
    more fruity and complex, but difficult to flocculate. 550 was cleaner (better cold crash drop
    out) and spici...

0 COMMENTS
POST A COMMENT

Newest Threads

LATEST SPONSOR DEALS