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01-23-2017 1:11 AM

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  • Posted in thread: EBIAB recirculation port placement on 01-23-2017 at 02:08 PM
    i did this a while ago to minimize hot spots... perforated silicone tube with a plug in the

  • Posted in thread: Making wort like coffee on 01-23-2017 at 01:07 AM
    170 is going to denature enzymes.Beyond that I don't think I see what you think you're
    improving or economizing on a normal recirculation setup. Do you plan on using an actual coffee
    pot or something?

  • Posted in thread: Put sampling spigot on buckets? on 01-22-2017 at 04:09 AM
    These work well.https://www.amazon.com/gp/aw/d/B013FWX4HA/ref=psdcmw_3242818011_t1_B00M2NVB3I

  • Posted in thread: Thoughts on this for ferm chamber? on 01-20-2017 at 03:59 PM
    Empty, the door stays closed but I would worry about it opening with the weight of 5 gallons
    of beer pushing on it.Duct tape would do the trick

  • Posted in thread: What are your contrarian/"unpopular" beer opinions? on 01-20-2017 at 03:43 PM
    I've had a metric crapton of excellent beer that wasn't LODO.

  • Posted in thread: Why does all Samuel Adams Beer Taste Bad? on 01-19-2017 at 07:28 PM
    I like me some Noble Pils and Cold Snap.

  • Posted in thread: THAT GUY at the brewery tour. on 01-19-2017 at 05:50 PM
    Never really saw any on any tours tbh. I usually try to ask the brewers if they're cleaning or
    brewing today. If they're brewing, they'll chat. If they're cleaning, they'll shake their head,
    laugh, or...

  • Posted in thread: Help! New brewer needs steeping grains idea for IPA. on 01-19-2017 at 05:34 PM
    I recommend no steeping grains. Zero. With the extract listed you will have enough poorly
    fermentable sugars already. More than you need in an IPA.+1And i recommend replace one pound of
    the golden lig...

  • Posted in thread: I wish I had never bought... on 01-19-2017 at 05:04 PM
    Tons of little things! Thankfully nothing more than $30. Recently bought a 20 quart triclad
    bottom assuming it would be induction ready... It wasn't. But I was able to take it back
    thankfully (glad I ...

  • Posted in thread: Souring w/lactic acid on 01-18-2017 at 02:41 PM
    Brettanomyces is not a souring agent. Yeast in general are not. You want bacteria
    (lactobacillus or pediococcus) for true souring. You can still add lacto or pedio now if you
    like. The higher the SG, ...

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