Recent content by Jerz

Yeah... old thread but Canton/Macedonia, GA

Nothing quite like being able to change the gap on the fly... sorry I missed this thread but I got mine in December and think it's the best thing since sliced bread. Cheers!

I got mine yesterday and it is a beast. I ran some grain through it to test and setting zero will be my go to.

Looks like it's sold out already! I'm glad I preordered mine! :D

I'm already in on one with New London Brew Club...

Yes... thanks for putting this together... I put down 3 bags this morning and bought from Wine Workshop this past August when they had their sale... they are really good people to deal with.

I'm in downtown Suwanee and don't know of any clubs around here. I have an all electric setup and do ten gallon batches and I need to be brewing again since I only have ten gallons on reserve.

I have two and have ZERO issues.. These are awesome! There may be issues with some Wi-Fi routers but not mine.

I tried the Southern Tier last night and don't care for it at all.

I'll be brewing an Oatmeal Stout this weekend... :rockin: Stoked... :mug:

The latest byo magazine has several different pumpkin beer clones... I did the Weyerbacher Imperial Pumpkin Ale which is still fermenting after two weeks and that recipe called for the pumpkin to be put it the boil so I just put it in my hop spider... I had to settlt for Libby's canned...

I certainly would be pissed if I was building my system one pot at a time...

I scored 5 sacks! :D In fact... I like the Wine Workshop owners so much that I may just have to drive down there on Sundays and get things I need even though it's a thirty minute drive.... I'll be brewing an Imperial Pumpkin Ale this Saturday.... the start is waiting in the fridge.

I never liked pumpkins but my brother convinced me to brew Weyerbacher Imperial Pumpkin Ale clone... He's in the restaurant and bar industry with about fifty beers on tap and last year they kept selling out of it. I coincidentally found the recipe in the latest BYO magazine...

Based on my experience with a twelve gallon batch... Cell count is what matters... My lagers at 46*F with 8 smack packs start kicking off within twelve hours... Ales less than 1.057 with five to six smack packs do the same. I would focus more on cell count than anything else. Sure you could...