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Join Date:

07-01-2013

Last Activity:

10-17-2013 7:29 PM

Age:

43 years old

Likes Given: 11

9 Likes on 9 Posts 

    ABOUT ME

  • MCZA
  • Friend invite to local homebrew meeting several years ago. Moved from kitchen brewing to garage 3 vessel brew stand in 2013.
  • HefernMarzenrnCzech PilsnerrnWitbier
  • American Hefeweizen
  • not yet
  • Male
  • Married
  • TriCities
  • WA

LATEST ACTIVITY

  • Posted in thread: Newbie on 08-18-2013 at 03:29 PM
    Glad to have you here, Dan, welcome :)

  • Posted in thread: trying not to boil over on 08-12-2013 at 04:19 AM
    The old method of adding a small % of your hops while the kettle fills is supposed to help but
    I've not noticed a difference. Plenty of headspace in my kettle so I just knock down the foam
    with a mash...

  • Posted in thread: Brewery Re-Start on 08-12-2013 at 04:10 AM
    Looking nice, that is one big stand! :)

  • Posted in thread: Brewery Re-Start on 08-09-2013 at 08:16 AM
    I haven't formalized a knock out list, but I definitely have one.I've got to:Convert my
    previous MT to an HLT (major step is installing a HERMS coil)A HERMS coil in the HLT is
    awesome, you're gonna lo...

  • Posted in thread: Yeast question on 08-09-2013 at 08:12 AM
    Thanks for all the replies checked it a little while ago and the airlock is bobbing up and down
    so there is some fermentation going on. Going to add the maple syrup in a few days will keep
    everyone po...

  • Posted in thread: Kegging infection question on 08-09-2013 at 08:09 AM
    Acid #5 would be perfect in this case.

  • Posted in thread: slightly less bitter stout on 08-09-2013 at 08:05 AM
    If you condition it for a year, it's bitterness will drop to 75% of current. Also you can
    retain 1/3 of your total hops and add them to the last 20 minutes as aroma hops. Have you used
    software to cal...

  • Posted in thread: Tripel Keg vs Bottle Conditioning on 08-09-2013 at 07:59 AM
    I only know this because my friend brews Belgian tripels and its the only beer he bottles.
    Because it traditionally has a very high carbonation level he bottles in champagne bottles and
    corks them. Re...

  • Posted in thread: Fly Sparging? on 08-08-2013 at 10:22 AM
    It simply caught on because its more catchy sounding than the 4 syllable word, "continuous".

  • Posted in thread: Marzen/oktoberfest extract recipe on 08-08-2013 at 10:00 AM
    Since you're not detecting diacetyl you could go with a more traditional approach and slowly
    reduce temps to lagering over several days. If you want to do a D-rest, not always needed, now
    would be the...

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