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Forum: Vendor Giveaways 09-21-2012, 10:42 AM
Replies: 1,502
Views: 60,613
Posted By brushvalleybrewer
In.

In.
Forum: Vendor Giveaways 08-18-2012, 12:07 PM
Replies: 1,617
Views: 62,804
Posted By brushvalleybrewer
I could use a keg. Thanks.

I could use a keg. Thanks.
Forum: Vendor Giveaways 07-11-2012, 10:07 AM
Replies: 1,210
Views: 47,524
Posted By brushvalleybrewer
I'm...

…in! :ban:
Forum: Vendor Giveaways 05-30-2012, 01:06 AM
Replies: 1,596
Views: 61,605
Posted By brushvalleybrewer
In

In
Forum: All Grain & Partial Mash Brewing 02-26-2012, 04:57 PM
Replies: 7
Views: 309
Posted By brushvalleybrewer
Briess Roasted Barley...

Briess Roasted Barley (http://www.brewingwithbriess.com/Products/Roasted_Barley.htm#RoastedBarley) is 300L.
Forum: Bottling/Kegging 02-18-2012, 09:30 PM
Replies: 13
Views: 942
Posted By brushvalleybrewer
Holy schnikes! :rockin:

Holy schnikes! :rockin:
Forum: Recipes/Ingredients 02-18-2012, 09:27 PM
Replies: 1
Views: 134
Posted By brushvalleybrewer
Rebel Brewer...

Rebel Brewer (http://www.rebelbrewer.com/shoppingcart/products/Crisp-Extra-Dark-Crystal-Malt-%28by-the-pound%29.html).
Forum: Beginners Beer Brewing Forum 02-18-2012, 06:58 PM
Replies: 11
Views: 462
Posted By brushvalleybrewer
If it’s still in primary, I would just relax and...

If it’s still in primary, I would just relax and let it age a while. You’ve got a lot precursors for things that the yeast, temperature, gravity, and time will take out if you give them a chance.
Forum: Beginners Beer Brewing Forum 02-18-2012, 01:03 PM
Replies: 10
Views: 415
Posted By brushvalleybrewer
THIS!:mug:

THIS!:mug:
Forum: Beginners Beer Brewing Forum 02-18-2012, 12:52 PM
Replies: 11
Views: 462
Posted By brushvalleybrewer
The Brewing Network did an episode of Brew Strong...

The Brewing Network did an episode of Brew Strong dedicated to Finings (http://thebrewingnetwork.com/shows/819).
Forum: Beginners Beer Brewing Forum 02-18-2012, 12:38 PM
Replies: 89
Views: 3,872
Posted By brushvalleybrewer
Is anybody seriously suggesting that they would...

Is anybody seriously suggesting that they would drink less beer if they did not brew it themselves? Don’t blame the hobby if you consume more calories than you expend. Put a treadmill in the brewery...
Forum: Recipes/Ingredients 02-17-2012, 10:27 PM
Replies: 6
Views: 308
Posted By brushvalleybrewer
Do a protein rest at 133 °F for 20 minutes prior...

Do a protein rest at 133 °F for 20 minutes prior to your saccharification rest.
Forum: Equipment/Sanitation 02-16-2012, 08:27 PM
Replies: 10
Views: 488
Posted By brushvalleybrewer
I've heard you eventually have to replace the...

I've heard you eventually have to replace the battery. :)
Forum: Fermentation & Yeast 02-13-2012, 11:30 AM
Replies: 19
Views: 857
Posted By brushvalleybrewer
That thermometer is designed to be most accurate...

That thermometer is designed to be most accurate (however acurate that might be) at the temperature of frying oil. Check it in some water filled with crushed ice to see how accurately it reads at low...
Forum: Beginners Beer Brewing Forum 02-12-2012, 07:15 PM
Replies: 41
Views: 3,643
Posted By brushvalleybrewer
Convenience.

Convenience.
Forum: Beginners Beer Brewing Forum 02-12-2012, 03:35 PM
Replies: 17
Views: 766
Posted By brushvalleybrewer
That's all I do.

That's all I do.
Forum: Equipment/Sanitation 02-09-2012, 11:02 AM
Replies: 17
Views: 921
Posted By brushvalleybrewer
Correct.

Correct.
Forum: Equipment/Sanitation 02-09-2012, 10:55 AM
Replies: 17
Views: 921
Posted By brushvalleybrewer
Cone doesn't look very steep. I believe 60...

Cone doesn't look very steep. I believe 60 degrees is traditional.
Forum: Vendor Giveaways 02-07-2012, 01:19 PM
Replies: 3,400
Views: 180,378
Posted By brushvalleybrewer
Replying.

Replying.
Forum: Recipes/Ingredients 02-06-2012, 01:01 AM
Replies: 3
Views: 567
Posted By brushvalleybrewer
I believe you are supposed to pasteurize the...

I believe you are supposed to pasteurize the soured wort before adding it to the remainder of the batch. The idea is to give a slight "tang" to the beer, not infect the whole batch.

Also, I think...
Forum: Bottling/Kegging 02-05-2012, 07:51 PM
Replies: 6
Views: 329
Posted By brushvalleybrewer
Regulator.

Regulator.
Forum: Beginners Beer Brewing Forum 02-04-2012, 10:27 PM
Replies: 5
Views: 258
Posted By brushvalleybrewer
Technically, 100% means you have extracted all...

Technically, 100% means you have extracted all that the maltster was able to extract using a special mashing technique. You won't get 100% and you wouldn't want to.
Forum: Beginners Beer Brewing Forum 02-04-2012, 10:24 PM
Replies: 9
Views: 418
Posted By brushvalleybrewer
Rdwhahb

Rdwhahb
Forum: Equipment/Sanitation 02-04-2012, 10:12 PM
Replies: 11
Views: 419
Posted By brushvalleybrewer
I have strong feelings for it as well, but may I...

I have strong feelings for it as well, but may I ask what you switched from to evoke such an outburst?
Forum: General Chit Chat 02-04-2012, 12:09 PM
Replies: 33
Views: 1,264
Posted By brushvalleybrewer
Have it burried with you. You will need it in the...

Have it burried with you. You will need it in the afterlife.
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