Six_O_Turbo

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Join Date:

12-02-2008

Last Activity:

09-02-2012 4:12 PM

Likes Given: 3

3 Likes on 2 Posts 

    ABOUT ME

  • Eastern Oregon
  • Shooting,Hunting,Fishing,Brewing
  • Computer Screen Starer
  • varies
  • O Brother Where Art Thou
    Napoleon Dynamite
    John Wayne (anything)
    300
    The Hangover
  • The Office
  • Anything by Patrick McManus
    How To Brew
    Death in the Long Grass
  • BPOE #338, American Mensa
  • I'm Belgian! Probably all that needs to be said.
  • Beer..... lots of it. Maybe a mead or two.
  • Too Lazy to update
  • See primary
  • Slapaho American Stout(on Nitro), Firepatch IPA, Brown Aye American Brown, Hot Blonde, Unibrau Oatmieal Stout, Panty Dropper Huckleberry Mead, Bra Popper Irish Red, Apfelwein, "Awesome" Black IIPA, Firebush IIPA, Goat Scrote Porter, Oaked Goat Scrote, Belgian-American Rye Wit
  • Same as bottled plus Munich Helles
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Recipe help on 11-29-2011 at 12:24 AM
    Depending on what you are after, that could be a fine recipe, though I'd probably back the
    crystal off to a pound or so, and maybe even the munich.

  • Posted in thread: Secondary fermentation: how long is too long? on 06-21-2011 at 10:54 PM
    There should be plenty of suspended yeast after 6 weeks to carbonate without having to add any
    or siphon trub off the bottom of the fermenter. It sounds like you'll be fine.

  • Posted in thread: store my grains near brewery or fermenters? on 06-03-2011 at 12:10 AM
    As long as you have some sort of airlock on your fermenter, you'll be fine.

  • Posted in thread: Recipe Critique : Black/Cascadian Ipa on 05-30-2011 at 04:04 AM
    I don't see any unhusked dark grain on their website, and if that is your only choice for a
    supplier, I don't think you will get the black color you want without significant roastiness
    from any dark g...

  • Posted in thread: Bread yeast???? on 05-29-2011 at 07:53 PM
    I would give it a try with bread yeast.Brewers yeast and bread yeast are the same species
    (Saccharomyces cerevisiae) but different strains. Both process sugars the same way. The major
    differences are ...

  • Posted in thread: Recipe Critique : Black/Cascadian Ipa on 05-29-2011 at 07:25 PM
    I'd take out the Crystal, the chocolate, and the candi sugar. For color I suggest double
    crushing Carafa II or III and either steeping for 10-15 minutes, or adding to the mash just
    before sparging. I ...

  • Posted in thread: Bottle Aging. Fridge or Closet on 05-13-2011 at 01:30 AM
    Your beer will store better and stale much more slowly if stored at 50* or less after it has
    properly carbonated at room temp. You will notice a difference given a few months, but if your
    beer never l...

  • Posted in thread: First brew concerns on 05-13-2011 at 01:27 AM
    What temperature did you ferment at? Sometimes you can get hot alcohol flavors from fermenting
    at too high a temp or severely fluctuating temperatures.Also, what yeast?

  • Posted in thread: Did I ruin my beer? on 05-03-2011 at 07:27 PM
    If I understand you correctly, you did not ruin your beer. If your blowoff hose was in a bowl
    of water you are fine. If it was just out in the open air, you are still fine because
    fermentation will cr...

  • Posted in thread: 2011 AHA NHC - whatcha got? on 03-25-2011 at 12:53 AM
    I sent off a CDA(or whatever name you prefer), Am. Barleywine, Peppered Blonde, Doppelbock,
    Brown Ale, Am. IPA, Chocolate Porter, and a Melomel. I'm not completely happy with about half
    my entries, bu...

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