Last Activity:05-17-2013 1:25 PM
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Posted in thread: WOW beers! What are yours? on 01-03-2013 at 06:17 PM
Clancy's Roundheeled Honey Blond. The house brew.
Posted in thread: Sanitizing equipment with spray bottle? on 12-24-2012 at 04:02 PM
Well, I sanitize with about 2 gallons of solution. I make it up in a Rubbermaid bin that just
fits my plastic fermenter on its side. I lay the clean fermenter down in it, roll it around to
wet all the...
Posted in thread: Smoked Malt Curious on 10-16-2012 at 12:30 AM
I used 2 ounces of the Simpson's Peated in a 5 gallon partial mash Wee Heavy. It's just bottled
a week ago, so nowhere near done aging yet.I kept tasting the samples I used to check my
gravities. At f...
Posted in thread: Wyeast 1728-Scottish Ale on 10-01-2012 at 06:29 PM
Well, I just used it for the first time. Wee Heavy style, 5gal batch, stepped starter. I don't
know what the krausen looked like (bucket), but it fermented within hours and gave off gas like
Posted in thread: A 2 liter starter? on 09-21-2012 at 01:47 AM
I don't know if this should go here, or in the newbie section. But I need some definition.I
generally do a starter with a pint of water and 1/2 cup of DME. Currently I'm doing a wee
heavy, so I starte...
Posted in thread: Liquid Smoke on 08-31-2012 at 06:49 PM
OK, so no liquid smoke. What else do people do, if they can't cold-smoke? Anybody ever try
grinding smoked uncured bacon in the mix? I need to add fat, anyway........
Posted in thread: Liquid Smoke on 08-29-2012 at 04:23 PM
I'm making some smoked Polish sausage this weekend. Last time, I tried hot-smoking it in the
Weber, and it was ok. But I really want to have it smoky, but not cooked this time, and I can't
Posted in thread: Wyeast 1469 - West Yorkshire on 06-27-2012 at 06:32 PM
I'm also using this yeast for the 1st time, on an Irish Red. Brewed last Sunday.I smacked the
pack Thursday and it only swelled a bit in 24 hrs. This caused me a little concern. On Friday,
I added it ...
Posted in thread: Help formulating a citrus-forward pale recipe on 04-18-2012 at 01:37 PM
Gambrinius honey for sweetness? Maybe 1/4#?
Posted in thread: What are you cooking for St. Paddy's 2012? on 03-19-2012 at 08:43 PM
Had beef stew with red wine & brown bread (whole wheat soda bread). Can't be beat!
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