Last Activity:10-10-2015 6:46 AM
61 Likes on 45 Posts
Posted in thread: Kegerator Build Igloo 4.6 FR465, Haier HNSE05, Kenmore 183.94679 and possibly others on 07-09-2015 at 02:09 AM
Not sure on that one moment. I figure if the probe is in contact with the freezer and its on
the lowest setting and it still freezes then the thermostat is pooched. Your best bet is to get
Posted in thread: IPA Recipe Critique on 02-14-2015 at 07:23 AM
You have got the right idea
Posted in thread: Anyone have a Roomba? on 01-05-2015 at 06:10 AM
What does the vacuum do if it comes across a dog poop on the carpet?
Posted in thread: So sick of Significant trub volume loss! on 12-29-2014 at 01:31 AM
A gallon of trub turns into a half gallon after fermentation according to my carboy.
Posted in thread: How long do you ferment? on 12-20-2014 at 05:46 PM
YooperI have been reading your comments on hbt for a while now and I agree with you 100%. As I
have progressed in brewing and began using a ferm chamber I have found I can keg most of my
beers in a we...
Posted in thread: Dry hop in primary or without crashing on 12-06-2014 at 12:31 AM
I keg my beer after 2 weeks and I do not do secondary either. I also dry hop in primary. And It
makes the best darn IPAs if i do say so myself
Posted in thread: I brew your recipe competition! on 11-23-2014 at 05:16 PM
I heard its an old law that hasn't been updated. It is not enforced although the beer can be
tossed. Canada post is the same way, its against their rules. I was talking to a Canada post
person about i...
Posted in thread: Show us your Kegerator on 11-22-2014 at 03:12 PM
That's really cool. So what happens if the authorities find out you have this? Offer them a
beer I guess?
Posted in thread: What was wrong with this recipe? on 11-19-2014 at 03:38 AM
Is it dry like makes your lips pucker?
Posted in thread: Bit R Done - 2014 Gold Metal ESB on 11-03-2014 at 06:43 PM
Yeah. The process depends quite a bit on your equipment. I use a cooler for a mash tun and
batch sparge. I mash the grain at around 154 for this recipe to give it a medium body.