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11-03-2016 4:31 PM

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28 Likes on 26 Posts 


  • Posted in thread: Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever! on 11-24-2015 at 05:18 AM
    Wow! count me in!

  • Posted in thread: The HomeBrewTalk 2015 Big Giveaway! on 03-12-2015 at 01:17 PM
    Sweet! Count me in!

  • Posted in thread: Spike Brewing 20 Gallon Sight Glass Kettle Giveaway! on 02-11-2015 at 02:11 PM
    I'm in!

  • Posted in thread: Refilling Lambic Solera - add yeast? on 01-19-2015 at 04:18 AM
    +1 to what kingwood said. I would ferment the top off beer with a belgian strain (I use wlp
    530) to produce the chemical compounds that the Brett turn into funk though.

  • Posted in thread: Northern Virginia Moving Sale on 01-16-2015 at 03:46 PM
    I might be interested in the refractometer. What make/model is it? I'd like to check out some

  • Posted in thread: Recipe for a Dry Irish Stout? on 01-16-2015 at 03:05 PM
    I seem to remember a thread about souring a dry irish to get something Guinness-like. If I
    remember correctly, the consensus was: Sour a pint or two with lacto for a few days to a week,
    (like making a...

  • Posted in thread: How many? on 01-09-2015 at 02:43 AM
    I've got two soleras: a 30 gal barrel of Flanders Red that I recently pulled 10 gal out of (1.5
    yrs) and a half barrel sankey of Lambic that I started with 5 gal that was a year old. 5 gal of
    the sole...

  • Posted in thread: Another GIVEAWAY plus our Christmas Sale @ on 12-19-2014 at 04:56 AM
    I'm in!

  • Posted in thread: Looking for suggestions for a good primary yeast straing for a sour ale on 12-16-2014 at 03:34 PM
    It's pretty standard practice to leave Lambic on the trub for years at a time, so I wouldn't
    worry about it. As far as flavor goes, this beer is still many months away from being finished.
    I usually d...

  • Posted in thread: Homade Prosciutto on 12-14-2014 at 08:04 PM
    What was the green weight of the ham? A 30% reduction is a good indicator that's it's dried
    enough. I like my hams funky though, so they always hang for at least a year to eighteen months
    depending on...

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