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ThunderpantsBrewing

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Join Date:

08-16-2012

Last Activity:

08-02-2015 5:19 PM

Age:

30 years old

Likes Given: 14

39 Likes on 29 Posts 

    ABOUT ME

  • Brewing beer
  • Datacenter Technician for Nationwide
  • Wes Sharp
  • None
  • None
  • Sleep Tight Tonight DIPA
  • Orfy's Dark Mild dry hopped with Fuggles, coffee and cocao nibs
  • Male
  • Married
  • Prospect
  • OH

LATEST ACTIVITY

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 03-12-2015 at 12:27 PM
    I'm in! Thanks!

  • Posted in thread: What Yeast for my Oatmeal Stout on 02-18-2015 at 10:53 PM
    I just made a stout with American Ale II and really liked the results. It gave a bit of a
    citrusy flavor that goes very well with the chocolate and coffee.

  • Posted in thread: First AG brew day on 02-07-2015 at 10:59 PM
    You're going to want that to be high-temp tubing, like this:

  • Posted in thread: Spike Brewing 20 Gallon Sight Glass Kettle Giveaway! on 02-04-2015 at 02:24 PM
    I really want this!

  • Posted in thread: Exposure to air post-fermentation on 01-29-2015 at 07:49 PM
    I was being facetious. The same principal applies to an open fermenter post-fermentation,
    right?Are you trying to say I'm wrong, but are taking the longest route to do so? Bear in mind,
    your tone of v...

  • Posted in thread: Question about ferment temperature on 01-24-2015 at 05:53 PM
    Ideal temperature for that yeast is 59-68, but their website says you can go up to 77, so I'm
    thinking you should wrap a wet towel around your fermenter and you will be fine. The
    temperature can rise ...

  • Posted in thread: Hop Stand, when to put hops in? on 01-24-2015 at 12:04 AM
    I throw them in once I get down to about 180F. This keeps isomerization down, I'm told. Always
    had great results.

  • Posted in thread: Brewing with hard water from the tap on 01-23-2015 at 11:03 PM
    Yes.

  • Posted in thread: My beer lacks body on 01-23-2015 at 10:41 PM
    At what temps are you mashing? A higher mash temp will yield more dextrins in your wort, which
    are unfermentable sugars, so they stick around and give your beer some viscosity.

  • Posted in thread: Exposure to air post-fermentation on 01-23-2015 at 06:59 PM
    I wonder why all the CO2 in the atmosphere doesn't sink to the surface of the earth and
    suffocate us.

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"Our calculations are always correct, for we are gigantic brains."
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