turkeyjerky214

LATEST ACTIVITY

• Posted in thread: Brew Sculpture within 6 hours of St. Louis on 05-22-2013 at 05:16 PM
  I'm in the process putting together a list of everything I need for a brew sculpture, but
  before I go any further I thought I'd put this up here to see if anyone around here is looking
  to unload their...

• Posted in thread: Brutus 10 and all my gear on 05-01-2013 at 01:49 PM
  Damn, I just saw this and was all ready to take a road trip this weekend....

• Posted in thread: Great Divide Hibernation Ale Clone on 12-20-2012 at 09:03 PM
  Just picked up a case so I've got some to age for another year or two. Absolutely love this
  beer.I know it's primarily Vienna, but I would've guessed that there's at least some Maris
  Otter in there. M...

• Posted in thread: Highest alcohol for reusing yeast? on 08-09-2012 at 02:54 PM
  Thanks, guys. Looks like I'm moving on to some fresh stuff. Planning on doing a Helles, a
  Vienna lager, and a Märzen with a fresh batch of WLP 830.

• Posted in thread: Highest alcohol for reusing yeast? on 08-08-2012 at 04:11 PM
  I've always heard that you don't want to reuse yeast if it's from a beer that's over 7%. Now
  I'm starting to hear people say that if you pitched the proper amount, you can go up to around
  8%.What's th...

• Posted in thread: Pumpkin Ale Mash Temp on 08-06-2012 at 10:32 PM
  When I do my pumpkin ale, I typically have my strike water about 4º higher than normal. As soon
  as I'm done emptying my kettle into my mash tun, I throw one gallon of water in the kettle and
  crank the...

• Posted in thread: 3 week old starter on 06-15-2012 at 02:38 PM
  I've had starters that have sat a few weeks. My fermentation still took off within a few hours,
  and I didn't notice any off flavors.

• Posted in thread: Survey: Reusing plastic after an infection. on 06-11-2012 at 05:59 PM
  Buckets are cheap. I'm on the overly cautious side, though.

• Posted in thread: Belgium Abbey 1762 - What is going on? on 06-11-2012 at 02:46 PM
  Here is a great quote from Brew Like a Monk about Belgian yeasts."Let the fermentation finish,
  perhaps at a higher temperature. It can take as long to get the last few points of attenuation
  as it does...

• Posted in thread: Am I a beer snob? on 06-11-2012 at 02:42 PM
  A bunch of people thought I was a snob at a wedding a couple weeks ago. All they had was vodka
  (top shelf, mind you), Bud, Bud Select, a red and white wine. I did the same thing as you. Went
  downstair...