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  • Posted in thread: Multi Temp rest batch sparge. on 12-12-2011 at 06:27 AM
    Okay great! Thanks for the advice everyone. :rockin:

  • Posted in thread: Multi Temp rest batch sparge. on 12-11-2011 at 02:02 PM
    Well the problem with just adding boiling water is that once I get to a sacc rest my grain will
    be sitting in more water than I want.I'm familiar with the decoction process, but never tried
    it. I''ll ...

  • Posted in thread: Multi Temp rest batch sparge. on 12-11-2011 at 07:54 AM
    I was thinking I can mash in how I regularly do (1.25 qts to 1 lbs of grain in my 40qt Coleman
    cooler) but at a protein rest temp for 20 minutes. Drain the wort and heat it up to a beta rest
    temp, add...

  • Posted in thread: Mythbusters cancelled on 12-09-2011 at 01:25 AM
    I was going to say that Kari is most definitely NOT hot....But then I saw those pictures. I
    guess I never knew...:(

  • Posted in thread: Any Midnight brewers? on 12-02-2011 at 11:27 PM
    I've been up brewing until 3am on many occassions. Nothing wrong with a little late night/early
    morning brewing. :rockin:

  • Posted in thread: Fermentation time for India Black Ale on 12-02-2011 at 11:17 PM
    Or you could just do a 4+0, or a 5+(-1), or a 3-(-1)...just sayin' :mug:Sorry, I'm a di@k. :(
    But it sounds like your beer will benifit from aging a bit longer.

  • Posted in thread: Craft brew in cans? on 12-02-2011 at 05:02 AM
    21A cans are pretty bad-ace I must say...Oh, and great beer too.

  • Posted in thread: Which Brewer are you? on 12-02-2011 at 03:49 AM
    I'm Charlie P because I'm too new to brewing (1 year in). I don't know enough to be a Palmer. I
    haven't brewed the same beer twice, so I can say how consistant I am. So I'm not a Jim Koch.
    Sam C? Not ...

  • Posted in thread: Weird looking yeast cake (I know, RDWHAH) on 12-01-2011 at 02:38 AM
    You have banana slices in your yeast cake, bro.

  • Posted in thread: Who leaves the lid loose on the fermenter on 12-01-2011 at 02:07 AM
    A lot of people will sometimes ferment without a lid or anything else covering the beer (open
    fermentation). It just requires a lot more attention, skimming the krausen to get rid of
    nasties and such....