Recent content by Wild Sab

Welcome! Westville NJ here - just over the BFB.

I was brewing with my FIL this past Sunday. We were doing and Irish red. Keep in mind he is a devouted Miller Lite fan and he kept commenting on how dark it was looking. When I put it into the fermenter and topped it up to 5 gallons he said "its still sooo dark, maybe you should add another...

Any thoughts on that vegitable wash stuff. A restaurant I worked for used it to wash lettuce and stuff like that. You would soak the fruit/vegitable in the solution then rinse them in a sanitized colender. Something like that might work. Edit: After thinking about it, its a good possibility...

Apparently then I am a lucky duck. Our inside ambient temp. is usually around 60-65. good for beer. bad for us in the cooler months. ::laughs::

How about when you get down below the spigot? Today I bottled my first batch and found out that it gets real difficult below the spigot. I tried the ol' tilt the bucket method but I figure it would be easier with help. That method did work decently but I got a lot more bubbles than are...

It is quite the small world isnt it?

Hey all thanks for the warm welcome. Im over in Westville. Just over the BFB a piece.

I've decided to call my little brew co. Wild Sab's. Sab is a shortened version of my last name and a lot of people call me Chris Sab. One of my passions is hiking and camping and the wilderness in general and so I figured Wild Sab's fit. I think its got sort of an old timey ring to it so it...

Hey everybody! My name is Chris. Im from southern New Jersey. Ive been reading up on brewing for quite some time but Easter 3/23/08 was my first brew session. I cooked up an American style pale ale. Im excited to see how it will turn out. I found this forum and already found a lot of helpful...