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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. L

    Conversion Question, If You Please...

    So, for years and years, I've been doing all grain. Occasionally I strike in at 120 - 122 and rest for 15, then raise to 144 for another 15 minute rest, then raise to my desired conversion temperature, usually 150 to 155 or 156, depending on the style (bocks and some Belgians at the higher end...
  2. L

    Brewers in Cheyenne, WY?

    Just curious.... any brewers here from or very near to Cheyenne WY? If so, where do you get your supplies? I've been a brewer for years and years (and years and years - I'd say close to 30 years in the hobby, off an on [lately, ON]). I'd love to patronise the LBHS in Cheyenne, but the...
  3. L

    Holy Cow, that's a long time (WLP820 Lag)

    Howdy, New to the forum, but a long time brewer (been doing it since Jimmy Carter signed the law in '79). I typically brew English and Belgian Ales, with the occasional wheat (yes, I know it's an ale) and Lager/Pilsener. Probably 90 to 95 % of my brewing is an Ale. About twice a year I brew...
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