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10-04-2016 8:02 PM

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  • Posted in thread: Confused about lacto use. on 06-22-2016 at 05:56 AM
    I might suggest souring it first, which could be done in less than a week, then fermenting it
    out with Sach, unless you really want to wait 3-6 months for your first one.

  • Posted in thread: Brewing with fresh fruit in Sabco fermenters on 06-22-2016 at 04:40 AM
    So I've brewed a couple of fruit beers using canned puree that turned out fine, but I'm wanting
    to step it up and try out some fresh fruit. The only thing I'm really trying to figure out is
    how to avo...

  • Posted in thread: Cork & Cage bottles, corks, cages, and corker on 06-21-2016 at 01:06 PM
    Hey guys, I'm looking to do some fancy cork and cage bottles and was wondering if anyone on
    here has done this? If so, which corker did you buy and which size corks for the traditional
    750ml champagne...

  • Posted in thread: Installing a "Vinnie Nail" in a barrel on 06-16-2016 at 09:53 PM
    Sounds good, I ended up biting the bullet and buying $44 worth of the stainless nails. 1lb of
    size 4D and 1lb of size 6D.

  • Posted in thread: Installing a "Vinnie Nail" in a barrel on 06-13-2016 at 08:00 PM
    Is there a reason why you'd have to use nails instead of screws? I can find stainless screws
    locally a lot easier, however I haven't been able to find any information on using a screw
    instead of a nai...

  • Posted in thread: Sweet and bitter orange peel on 06-09-2016 at 06:00 PM
    I have been slightly underwhelmed with the character I've been getting from both sweet and
    bitter orange peel. So my question is, when does everyone add them to the boil? 99% of what I
    read says 5 min...

  • Posted in thread: Chicory on 06-09-2016 at 05:34 PM
    I've got some chicory I want to use in a variation of a stout. Has anyone used this before? Is
    this something that needs to be boiled, or can it be put into a fermenter for a couple of weeks
    of aging?

  • Posted in thread: Refermentation on 06-09-2016 at 02:28 PM
    I haven't done this, although it seems like an intriguing exercise. Here's a good article that
    steps through a technique similar to what you are

  • Posted in thread: Refermentation on 06-03-2016 at 08:02 PM
    I am interested in doing some refermentation techniques to create higher alcohol beers. I
    cannot find much information regarding the topic though, whether on here or on google.Basically
    all I know is ...

  • Posted in thread: Bourbon County Stout clone attempt on 03-26-2016 at 12:01 PM
    So far everything I have seen seems to indicate either 001 or 1056 as the yeast. I am curious
    if you guys really think that's the yeast they use? According to the Grit & Grain series the
    fermentation ...