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06-07-2013 6:21 PM

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  • minneapolis, mn
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  • Posted in thread: WOW beers! What are yours? on 01-03-2013 at 07:17 PM
    Clancy's Roundheeled Honey Blond. The house brew.

  • Posted in thread: Sanitizing equipment with spray bottle? on 12-24-2012 at 05:02 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
    a rocket....

  • 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
    do cold-smo...

  • 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!