Recent content by Willy Boner

:mug:Well, in the craft brewing MECCA of the Pacific Northwest, most of the 22 oz. bombers of some of the best brews in the World sell for $2.99.:ban::mug:

:mug:I love summer, especialy when work does'nt interfere. That's why I take most of my vacation in July-August. :ban:

:mug:Their grain room is about the size of their old store. Much better. They were at 14th and Willamette, now they are on 13th, just off of Willamette.:mug: Got about everything now.

:mug:Valley Vinter & Brewer moved their shop just a couple blocks from first store. Much nicer and bigger! Got to get back up there this weekend.:mug:

:drunk:I was lifting my 12 gal. brewpot into a utility sink in my back yard with no shirt on one summer day, my beer gut sticks out so I have a nice little scar to go along with the rest of them.:D

:confused:WOW another homebrewer form DRAIN??? small world I guess. I probably know you !:mug:

:tank:Just got done pitching the yeast. Sort of a "Hybrid Hefe" An 8 Gallon batch. 1/2 lb Munich 1 lb. Crystal 40 (mashed) 11 lb Wheat LME 3 oz. Tettnanger@ 60min 1 oz. Cascade@ 10min 2 Wyeast 3333 German wheat activator packs Hopefully this beautiful spring day in Oregon will be...

:mug:No problem, nothings really working yet. Your wort may have got a little aerated, your yeast may work even better.:mug:

:mug:I just went in to pop the yeast nutrient on a Wyeast actvator pack and popped a pinhole in the package. Will this be usable or should I drive to the shop and get another? Some body better hurry with a response

:DWell you're going to have a hard time replicating this brew if it's a good.:D Online you might want to take a look at John Palmer's "How to Brew".

:mug: Steep the grains at 150 degrees for 30 min. in about a gal. and a half of water. You will only need to boil 1 hour total.

:mug:People who think they know everything,:confused:,,,They REALLY irritate those of us who do:mad::D

:mug:I go to a great place, Cornacopia in Eugene OREGON, they simply have about 5 or 6 revolving taps from microbreweries up and down the West Coast that they keep changing in and out. Make for great R & D for your next homebrew! Along with some great Pub food.:ban:

:mug:Just let it ferment for a few more days. Fermentations are always different, sometimes they just go crazy for a few days and other times they plod along for days. I always let mine ferment for at least 10 days in primary and then bulk condition for a few more days. Light extract is used for...

:mug:I'm not sure of the software, on Tastybrew.com, they have a calculator with an option for steeping grains or you could do a "minimash" for the Crystal 40.:mug: