Recent content by PokeFan

My plan is to convert my newly acquired keg next Saturday. I'm more than willing to send you the retainer ring when I pull it apart. Shoot me a PM.

2581.45 + 4 = 2585.45

Wait....I know what that means! I've used search and lurked for a while!!!

Wyeast 1084 Irish Ale. I wanted that yeast specifically for the fruit esters and I let it ferment at 65 - 70 degrees. I was also going to wash that yeast and try and use it again, but I fear those little buggers are pretty burned out.

For the record gentlemen...I have nothing to do with the auto spamming.

As long as they are low price, I figure it can't hurt. Now if only I knew where to get some... :D I think the idea to boil off the alcohol might be the win. However, even according to Papazian's calculation in The Book, it shouldn't have that much alcohol taste. Lot's of beers have higher...

LOL! That's what I'm afraid of. Also, I think I'm going to buy some nike air jordans...that should help the taste.

Well, that was perhaps an overstatment. I didn't mean it tasted like Jack, but alcohol burn was very noticeable. However, the posts about mixing it might be correct. I was thinking I could rack to my secondary and brew another stout and put in the secondary to ferment more. I'm quite...

About two weeks ago I was going to brew a Cherry Stout for the impending Christmas Holiday. I was using my 2.5 gallon fermenter as I only wanted a small batch to drink with my father-in-law. The original recipe called for 2.5 pounds of crushed cherries. Not wanting to mess with crushing...

Hopefully they don't use Kari as the control sample. She's hot stone cold sober.

I too started with a Mr. Beer kit. The West Coast Pale ale always tasted cidery to me. I've brewed that kit twice. The second time I added hops to see if it would change the profile and it tasted like hopped cider. It was drinkable, but it would've discouraged me if it had been the first...

eh, I've had a bad day at work today, so maybe I need to take off my Milkbone underwear. (Cheers reference anyone?) :mug: I'm looking at building an illegitimate son of fermentation too which is what posed my question. I was hoping you would do it before me. I haven't found much on the net...

Perhaps I should've been more specific. Are you going to put your carboy into the fridge, is it even big enough? Are you going to add any insulation to make it bigger for multiple carboys? Are you going to do this...

I'm curious about the build of that fridge. It looks like the wood was added as a cover at a later date. What are your plans for the fridge?

Hinged lids would be a great idea. I wish I would've thought about that.