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12-25-2014 7:36 AM

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  • Posted in thread: Trade Pictures! on 12-21-2014 at 04:38 PM
    A while back @tngabe sent me '09 and '11 Dark Lords for a MAW grant, which was amazing. Well,
    he decided that wasn't enough and sent me 'extras' yesterday. What a great guy!242591You should
    have put '...

  • Posted in thread: Whats the highest you've had a Brett beer finish at? on 12-11-2014 at 03:02 PM
    If the gravity has been stable for eight weeks at a reasonable temp, it's not going to drop
    anymore, or at least not much more. It might very slowly drop another point or two in the
    bottle. I've had m...

  • Posted in thread: Good mash temp for Brett C in secondary bpa? on 12-11-2014 at 02:02 PM
    White labs C can display some odd characteristics and might not be well suited to this. When do
    you want to add the brett and how long do you want to wait? If you are planning on adding it at

  • Posted in thread: Pitched Rene Cuvée dregs and they took off in 18 hours on 12-11-2014 at 01:56 PM
    So you let the wort sit open for 24 hrs, two weeks later nothing had happened, and then you
    added dregs to it?:confused: Why not just start over with fresh wort for the dregs?If you're
    asking what's i...

  • Posted in thread: FNG from Bristol, TN on 12-11-2014 at 03:28 AM
    Welcome! Their are several clubs in the area. I think one meets at Wolf Hills in Abingdon. I'm
    in State of Franklin. Meetings for SoF are the 2nd Monday of the month at 7pm, alternating
    between Stir F...

  • Posted in thread: FT: Fou ISO: SNR10 on 12-09-2014 at 02:09 PM
    SNR10 has been rereleased in US. Maybe it's on a shelf near you? Looking to go 2:2 with '14

  • Posted in thread: Decant Brett Starter for Sour or Whole Pitch? on 12-08-2014 at 04:58 PM
    As mnick said, it's likely that the starter liquid will have undesirable flavors. I'd decant,
    but not cold crash. Let it settle out on it's own. Crashing it will slow the brett down when
    you do pitch.

  • Posted in thread: Increasing Body on a Sour on 12-08-2014 at 04:56 PM
    Some would say add maltodextrin, but IMO, no there isn't anything you can do to add body at
    this point. You could try and blend it with a sacc only beer if you'll be kegging or in the
    glass if you'll ...

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