Last Activity:05-22-2013 12:16 PM
Likes Given: 1
5 Likes on 5 Posts
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
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
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
Tap 1: empty Tap 2: ??? Tap 3: Amber Ale Tap 4: Oatmeal Stout Tap 5: 80/-
Fermenting: Märzen, English Dark Mild, Session IPA
Kegged: Barrel-Aged Barleywine, Dry Stout, Barleywine, RIS
Lagering: Doppelbock, Wee Heavy, Helles
Barrel Aging until 6/13: Flanders Brown
- Mr Beer - Read all about it and ask questions
- Super Simple 15G Plastic Conical
- The [very cool] doctor who thread
- How did you find us?
- Cracked my first brew!
- New brewer in SC
- One food you have never had... but are curious
- Can I add water to my fermenter after the first day?
- Can anyone look at this and tell me if my calculation is correct?
- Brew with smoked tobacco??
- Do you guys leave the hops in the wort while it is cooling down?