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10-27-2015 3:49 AM

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  • Stony Brook, NY
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  • Posted in thread: The Home Made Pizza Thread on 10-09-2015 at 01:58 AM
    This pic makes it look like Studio 54 is on fire!Gonna dance the night away.Just do it with
    some apple and cherry wood. :)

  • Posted in thread: The Home Made Pizza Thread on 10-09-2015 at 01:58 AM
    There's a pizza, a what did you smoke and a what did you cook thread here.Please look
    around!Did I mention I hate you and your smoker:DI need!:rockin:Oh damn...a what did you smoke
    thread!!! I do need...

  • Posted in thread: The Home Made Pizza Thread on 10-08-2015 at 12:21 AM
    Didn't know this thread existed, should log in more often.So my new favorite home made
    pizza...a pulled pork pizza with chimichurri sauce.Pork shoulder ready to go on: some smoke:
    to pull: day you ...

  • Posted in thread: Smaller Son of Fermentation Chiller on 12-13-2013 at 09:07 PM
    Glad the plans are still helping people out! Wish I hadn't lost the Sketchup files...and wish I
    had more time to brew, not a single batch this year.

  • Posted in thread: Cane sugar in starter on 12-01-2010 at 07:54 PM
    It doesn't make as healthy of yeast. They grow up liking simple sugars and spit out maltose.
    How can you have pudding if you wont eat your meat?Read the threads listed below. This is a old
    topic.Not s...

  • Posted in thread: Not to beat a dead yeast on 12-01-2010 at 01:22 AM
    Since this has been gone over again and again, I'll keep it short. I brewed my 4th batch (AG)
    on Sunday. The Wyeast Activator didn't swell. After frantically searching threads I decided to
    pitch anywa...

  • Posted in thread: Cane sugar in starter on 12-01-2010 at 01:12 AM
    I need to make a starter and find myself without much DME. I want to make a large 1 gal. 2 step
    starter for a Belgian Dark Strong. Was thinking about doing a mini mash with 1 lb. of grain I
    have sitti...

  • Posted in thread: Pumpkin in Mash? on 07-27-2010 at 06:52 PM
    All of the flavor is going to come from the spice unless you actually do something to the roast it. I bought some sugar pumpkins, cut them into quarters, roasted them,
    then scooped out ...

  • Posted in thread: Sweat smells like yeast on 07-27-2010 at 06:15 PM
    try pitching your sweat into your next batch..never knowhahaha!!!!!

  • Posted in thread: Fermentation Temperature Question on 03-18-2010 at 02:29 AM
    You are only going to get higher temps when you are at the height of fermentation. If this
    second batch has been doing for a week or so and you didn't start out an a really high OG then
    you are fine m...

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