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SouthernBrew

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Join Date:

11-04-2012

Last Activity:

07-15-2014 11:44 AM

Age:

37 years old

Birthday:

11/17/1976

    ABOUT ME

  • Mountainbiking,Running,Woodworking,Cars
  • Steel Distribution
  • Tom Spatafore
  • Dave, Iration, Slightly Stoopid, Dead, Cheese, Brett Dennen, Ray LaMontagne, Ben Harper, Toubab Krewe, Matisyahu, Trevor Hall, Michael Franti, Sean Hayes, Most all Classic Rock
  • Male
  • Married
  • Greenville
  • South Carolina

LATEST ACTIVITY

  • Posted in thread: Show us your sculpture or brew rig on 11-06-2012 at 01:59 PM
    is my work in progress. You can follow my blog to see more.Should that "Boil Temp" label be
    "Mash Temp"? I monitor HLT and mash temps but not the boil kettle.

  • Posted in thread: Show us your sculpture or brew rig on 11-05-2012 at 02:05 AM
    This setup is getting kinda old now. I want to weld up an all stainless single level that is
    fully automated. I have too many hobbies for this change to happen at any reasonable amount of
    time.(don't ...

  • Posted in thread: Worst Commercial Beer You've Ever Had? on 11-05-2012 at 01:56 AM
    Worst beer LATELY... DFH Positive Contact. I respect Sam more than any other brewer out there
    so it was a great upset.

  • Posted in thread: Mills - Give me a direction on 11-05-2012 at 01:52 AM
    I've been using an MM3 for I guess a little more than a year now. I love it! I was using the
    Grain Gobbler that MoreBeer! sells before that and I can say that I would not recommend the
    grain gobbler a...

  • Posted in thread: Mills - Give me a direction on 11-05-2012 at 01:50 AM
    I love my Barley Crusher. Get the one with the 14# hopper, especially if you brew on your own a
    lot. I have the 7# hopper and the 14# would make milling go by a little quicker.

  • Posted in thread: Temperature adjustment for altitude on 11-04-2012 at 10:49 PM
    I try to have my sparge water and mash at 5.2/5.4. I live in Greenville, SC

  • Posted in thread: Temperature adjustment for altitude on 11-04-2012 at 07:48 PM
    When sparging I have always read not to go above 170 degrees to prevent pulling unwanted
    flavors from husk material into the wort. I have always sparged at 170 and often noticed a
    slight astringency t...

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