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01-29-2015 7:56 PM

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  • Primary 1: 2 of Hearts IPA (Centennial) 2: English IPA
  • Secondary 1: empty
  • IPAs, Dubbel, Devil's Brew, Oatmeal Stout
  • Tap 1: Nut Brown Ale Tap 2: Rye Imperial IPA 3: Irish Stout on Nitrogen Tap 4: Dog Haus Pale Ale Tap 5: Irish Red
  • Male
  • Married
  • Brookhaven
  • Mississippi


  • Posted in thread: Mash tun temperature stabilizer on 01-30-2015 at 01:46 AM
    I am having a hard time maintaining consistent temperatures in my mash tun during the mash
    rest. I have a bayou classic 8 gallon mash tun with a ball valve and screen and a false bottom.
    Depending on ...

  • Posted in thread: A compendium of tips on 01-27-2015 at 02:09 AM
    When I sanitize a keg, I pour the 5 gallons of sanitizer into one of two 5 gallon fermenting
    buckets. I leave one in my inside beer room where I ferment and have my taps. The other is
    outside on my pa...

  • Posted in thread: tough problem: getting correct pre-boil volume & SG with scaled recipe on 01-20-2015 at 12:21 AM
    So are you concerned about tannins when your runnings hit gravities lower than 1.008?I have
    only gotten to 1.008 a couple of times and just quit with the sparge at that time. If I am a
    quart or so sho...

  • Posted in thread: How many gallons of homebrew in 2015? on 01-19-2015 at 11:34 PM
    1627.5+5 gallons of Dunkelweizen = 1632.5

  • Posted in thread: tough problem: getting correct pre-boil volume & SG with scaled recipe on 01-19-2015 at 11:24 PM
    This may not be an answer to your question, but I hope it helps. I do not use Beersmith, but I
    do take several gravity readings during the sparge. I collect 7 gallons for a 60 minute boil
    and 7.5 gall...

  • Posted in thread: Fermentation done after 1 week? on 01-19-2015 at 11:07 PM
    Your fermentation could be complete in one week, but I wouldl still leave in the primary for at
    least two weeks. I would also take another gravity reading in a day or two and see if the FG is

  • Posted in thread: Kegging NUBE - Carbing/Conditioning a Scotch Ale on 01-19-2015 at 10:50 PM
    For what it is worth and this may not be the best way to carb a keg, but when I have a big beer
    that needs to be conditioned or if I don't have a free tap, I use priming sugar. When I force
    carb, I se...

  • Posted in thread: Anyone use Homebrewstuff 1500 W SS heat stick ? on 01-16-2015 at 01:34 AM
    I have two. I have one mounted in my HLT and let it run dry when I sparged. I was worried that
    it was ruined so I ordered another. Both still work fine. For the first time, I used both this
    past weeke...

  • Posted in thread: Jamil's Irish red - base malt question on 01-15-2015 at 12:03 AM
    I would use Maris Otter. I always use MO for Irish Reds.

  • Posted in thread: How Do You Aerate? on 01-12-2015 at 02:33 AM
    This is from the Product Technical Data Sheets:• Munich German Wheat Beer yeast has been
    conditioned to survive rehydration. The yeast contains anadequate reserve of carbohydrates and

"He was a wise man who invented beer." Plato

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