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01-25-2014 11:15 PM


  • Stamford, CT
  • Rye IPA
    Peanut Butter Porter
  • Blonde Ale
  • Cider using wild yeast
  • Ponzi Steam (Cali Common)
    Cider using wild yeast
  • Oktoberfest
    Dry Stout
  • Male
  • Single


  • Posted in thread: 1/2 Price BYO on 09-19-2009 at 08:40 PM
    mine is promised already.

  • Posted in thread: 1/2 Price BYO on 09-19-2009 at 12:15 AM
    cayuga, i've got one of the gift subscription coupons as well. would be $14 for a subscription.
    if you or someone else wants to use mine, let me know.

  • Posted in thread: Kegerator on Craigslist in NH on 08-14-2009 at 06:18 PM
    Not mine, I just saw it trolling Craigslist today.Its a commercial kegerator with a 2 and looks
    like a 3 tap tower listed for $150, might be a typo otherwise its a steal. I live in CT or I'd
    be all ov...

  • Posted in thread: Octoberfest Recipe Question on 08-06-2009 at 07:34 PM
    it wants you to toast some of the malt. will give you some nice toasted flavor in the end.
    don't need to grind before you toast them.

  • Posted in thread: Engraving/Etching my 22oz ers. on 08-03-2009 at 07:34 PM
    you can buy glass etching stuff at most craft stores. uses a cream. never personally used it,
    but might be worth a shot unless you have sandblasting equipment

  • Posted in thread: Aeration on 07-31-2009 at 08:55 PM
    do a search on this and you will get a lot of threads and people arguing both ways.

  • Posted in thread: Table salt for brewing water on 07-31-2009 at 08:53 PM
    [QUOTE=rocketman768;1463273]I would never add iodized salt to anything other than an icy
    road.QUOTE]That's a little extreme, considering a lot of people do cook with it, and the whole
    reason they star...

  • Posted in thread: Table salt for brewing water on 07-31-2009 at 07:27 PM
    i would think you want to make sure what you have is non iodized(plain) salt.

  • Posted in thread: Local yeast? on 07-31-2009 at 02:47 PM
    why not just let it ferment using that natural yeast from the apple skins? can't get more local
    than that.

  • Posted in thread: Bottling Question on 07-29-2009 at 08:50 PM
    usually the suggested time to carb is 2 weeks, the difference in your situation is that those 2
    weeks should be at room temp. when you put them in the kegerator the yeast would have

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