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Join Date:

10-27-2012

Last Activity:

03-23-2013 1:03 AM

7 Likes on 7 Posts 

LATEST ACTIVITY

  • Posted in thread: What I did for beer today on 01-24-2013 at 03:52 AM
    Ordered a larger stirplate, stirstarters 5L.

  • Posted in thread: What I did for beer today on 01-20-2013 at 08:46 PM
    Ordered a immersion chiller, 5L flask, and bottle caps.

  • Posted in thread: What did you learn this week? on 01-20-2013 at 03:08 AM
    To keep better inventory. I have 2 batches ready to bottle, but only 30 caps. Also, that I can
    get craft beers much closer than I thought.

  • Posted in thread: Water for lagers/pils suggestions on 01-17-2013 at 02:37 AM
    My local water is drawn from a limestone aquifer, with a consistent, well buffered Ph of 8.4.
    PERFECT for African cichlids, beer not so much. I don't even try making ales with it. My
    current realistic...

  • Posted in thread: What did you learn this week? on 01-10-2013 at 02:06 AM
    That I forgot to refill my LP tank. Also, that my miserable apt stove won't boil 2 1/2 gallons
    of wort hard enough to Get a boilover even when bridging 2 burners. (Elect.)

  • Posted in thread: What I did for beer today on 01-10-2013 at 01:28 AM
    10 minutes into the boil of my latest batch of caribou slobber. With proper temp control, this
    time.

  • Posted in thread: What I did for beer today on 01-07-2013 at 01:15 AM
    Stepped up my WY 1968 mother starter to brew caribou slobber again tomorrow.

  • Posted in thread: Fermentation Issue on 01-05-2013 at 07:07 PM
    No worries. Some people still use open fermentation, others use loose lids with no airlocks.
    You'll be fine.

  • Posted in thread: Fermentation Issue on 01-05-2013 at 05:49 PM
    Seconded. ^^ In my setup, the racking hose is the perfect size to fit the grommet. Just pull
    the airlock, sanitize the hose and insert about 2 or 3 inches, other end in starsan.

  • Posted in thread: Aha! Opened my first Caribou Slobber on 01-05-2013 at 04:32 PM
    After 2 months, mine is a spot-on clone. I opted to use Wyeast 1968, which is really close to
    what Big Sky uses, instead of NB's recommended yeast. Fermented at 64 for the first 2 days,
    then room temp...

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