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Last Activity:12-01-2013 2:19 PM
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Posted in thread: Rebel Brewer Giveaway! on 11-24-2013 at 07:05 PM
I'm in, love Rebel Brewer!
Posted in thread: Primary in a Rye Whiskey Barrel on 04-08-2013 at 07:11 PM
I would not do the primary in the barrel, but would recommend using it for a short secondary.
The first use of a fresh barrel only takes a week or two in secondary, I taste every day to
make sure it i...
Posted in thread: Reusing a whisky barrel on 11-11-2012 at 06:59 PM
I have used two different rum barrels multiple times, in between batches I put a bottle of rum
in and rotate on a regular basis to keep the entire inside wet. The alcohol from the rum
is/should be ade...
Posted in thread: Help with barrel aging on 10-03-2012 at 01:23 PM
You can remove the bung by tapping softly on the sides with a hammer and slowly working it out.
Replace it with a drilled and sanitized #10 rubber plug and airlock. I use a non-drilled #10 in
Posted in thread: aging in a whisky barrel on 10-01-2012 at 05:21 AM
I would recommend tasting the beer after a week using a wine thief. The small barrels have a
very high surface area to volume ratio and do not need long aging. I have used two rum barrels
and the firs...
Posted in thread: yeast for a Munich Dunkel??? on 09-26-2012 at 06:02 AM
Try WLP838 Southern German Lager yeast. This is my go-to for Ofest, dunkels and German lagers,
Tastes great, ferments very clean and I have never had any diactyl problems. Gets even better
Posted in thread: sous vide on 09-05-2012 at 07:07 PM
Has anyone used a heatstick for sous vide?I have a 110v heatstick capable of boiling 5 gallons
of water (takes about an hour). I imagine I could plug it into my temp
controller.Thoughts?Also, how can ...
Posted in thread: sous vide on 09-04-2012 at 06:45 PM
You just have the ebay controller temp probe setting directly in the water?I was wondering if
this probe would hold up to being submerged like that myself.thanks KevinI have used the eBay
Posted in thread: Help with barrel aging on 09-04-2012 at 10:45 AM
If this was used by a brewery, it will likely have residual yeast and left over beer that could
cause infection. The barrels I use were freshly dumped by the distiller and were still wet
inside. The r...
Posted in thread: sous vide on 09-04-2012 at 06:24 AM
Ohio locale, but those are European (france?) plugs. ?Good eye, I recently was sent to France
for a 2 year assignment and haven't changed my location. Guess I'm trying to keep one foot on