outdoorbrewing.com Report : Visit Site

Technical data of the outdoorbrewing.com

Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host outdoorbrewing.com. Currently, hosted in United States and its service provider is GoDaddy.com LLC .

HTTP Header Analysis

HTTP Header information is a part of HTTP protocol that a user's browser sends to called Apache containing the details of what the browser wants and will accept back from the web server.

DNS

HtmlToText

new to home brewing? check out the 'beginner’s guide to home brewing' online book! 100% free home about articles recipes contact recent posts taste – bitter to sweet- back to bitter and how we can change it with beer brew a belgium quad esteem of the beer world northdown blond beer (all grain) 5 gal. yield extra stout (all grain) 5 gal. yield categories articles recipes -- recent comments taste – bitter to sweet- back to bitter and how we can change it with beer september 18th, 2015 captmike in the olden days all ate plants that were bland, tasty, sweet and/or bitter grazing, gathering or dispatching whatever just to survive salt was at a premium and used for the palate and health societies relied on what was around, so that’s what you were stuck with natural nutrition kept people alive naturally the taste of foods usually included bitterness, so people were used to it consuming bitters created balanced bodies because it stimulates the digestive fluids to flow, thus aiding in digestion currently our diets are tuned to the addition of lots of sweets, carbs and salt overloaded quickly almost to an od switch back people and try to avoid a sugary attack counter those urges and seek out highly hopped bitter beers get back to the bitter taste, and possibly save your life that being said, there is a growing trend that feels a really flavorful hoppy bitter beer might be the best this age has to offer in terms of how fit we stay. read more » brew a belgium quad september 10th, 2014 captmike summer is still in full swing and that means brewing a beer that loves the warm weather. belgium ales and saisons come to mind as the temperature rises. brewing these ales are a specialty and quite a treat to the palate that has been used to running on blonde, pales, amber and stout. why not try to go wild and turn out a fantastic beer that everyone will enjoy? at wildcat homebrew we will duplicate the same recipe as last year in our effort to maintain a collection of quads that can be sampled and compared as they age in our cellar. it will be very interesting to see how each batch matures. our goal is to save at least one bottle to the five year mark and celebrate the unique character that evolves to tickle the senses. there’s still time left in the season, so go for it and create that masterpiece homebrew. this recipe produces a dark strong ale that is complex and rich in flavors, yet remains smooth and fruity. distinctive and engaging this beer will devise a vision into a sumptuous experience that can linger on for years. belgium quad/ plums all-grain bumped 5 gal. yield 11% abv 9 # belgium pale malt 8.5 # german munich malt .5 # special b .25 # chocolate malt 350l 1 # bavarian wheat dme 1 # adjunct – belgian candi syrup (dark) 1.6 # plums (purple) • bittering hops styrian golding pellets • finishing hops saaz pellets • adjust schedule to get 22 ibu’s additives 1 tbs. ph stabilizer – .5 tsp. cacl to mash using hard water 1 tsp. irish moss – 1 tsp. yeast nutrient to boil mash 6 gal. water at 168° f in tun add grains 75 min. rest to 153° f 2 gal. boiling water mash – out at 167° f 5 min. sparge continuous 3 gal. 168° f water collect ~ 7.5 gal. boil 90 min. total last 20 min. add dme hops three additions and one @ end of boil o.g. 1.090 22.5 plato srm n/a ~ 22 ibu’s rest 30 min. – chill to fermenter – oxygenate well then pitch yeast 15 sec. o2 in 1 hour yeast 4 xl 1762 belgium abbey ii or appropriate yeast starter maintain 72°f during ferment fermentation activity should be evident in about 4 hours with full ferment in 12 hours ___________________________________________ ____________________________________________________________ ____________________________________________________________ belgium candi sugar and plums – when primary dies down in 3 days use 2 qts. water dissolving candi syrup – bring to boil – add macerated fresh pitted plums – return to boil – shut off – rest 20 min. – cool in ice water bath – add to primary fermenter via funnel/tubing to avoid splashing calculations for additional sugar ( approximate ): 1.6 lb. plums ~ 72 g. or 1.032/5g= .0064 1 lb. dark candi sugar 1.032/5g= .0064 .0128 + o.g 1.090 adjusted o.g. 1.103 rack to secondary in 7 to 10 days s.g. 1.0___ around 1.022 temp ____ °f put in fridge “ crash your quad “ for about 10 weeks to age then keg or bottlle use 4.5 oz. corn sugar/wl530 abbey ale yeast in bottling bucket- could use carbonation drops 1 for 375 ml 2 for a 750 ml yields 12 750 ml. and 28 375 ml. cage and cork bottles – label notes ________________________________________________ _____________________________________________________ _____________________________________________________ brew by capt mike – scott read more » esteem of the beer world january 31st, 2012 captmike beer appreciation can be described as an empathy that exists between the ever growing numbers of craft brew enthusiasts. picture this as a sudsy world of serendipity where we hold an apparent aptitude for making accidental fortunate discoveries with strangers all in the pursuit of a satisfying goblet or pint. with that in mind, daily excursions and even planned vacations become centered around the hub of unbeknownst locales offering what we hope will be the finest nectar of the gods accompanied by the quaint ambiance we seek to satiate the mind and palate. the chase is on as people head out all over the place. we go upstate, downstate, across the state, to the tri-state, by the river, over the river, to town, through the woods, everywhere all in a challenge to be rewarded with the best experience of imbibing and colloquy. we search as we stroll through the forest of tap handles, sometimes with more than 40 species containing a few previously unknown. the salient ones catch our early attention, but are they worthy? decision time is near and sometimes the person sitting next to you has a tip on the best pour. say hi and a random conversation will follow about where we live, what beers are there or what’s great around here. inquire as to what they like and why? the sense of discovery driven by knowledge and experience will catapult you on a mission unlike any other. a respect for beer and the people that create it will develop. we have to boldly go where we haven’t gone before. somehow through the years our society has lost the desire to explore. when i was a child i wanted to be a scientist probably because in the 1950’s and 60’s we were looking at the sky and in awe of how people will be visiting space and someday living there. it helped create a vision of limitless expanse where each one of us could grab a bit and mold it into our lives. things changed. the wars and economy distracted us and reversed our direction, suddenly there was no future, just now. recently, talk of the end of the world further eroded any hope that we could instill in our youth a sense that there is more to life. felicity is within our reach. approach every day like you are building a bridge over a huge frontier. piece by piece the project gets done. and when it’s complete we have more of the universe to navigate through by using our new route. time is precious and short and that’s why a little inspiration can go a long way. get out there and explore the vast array of breweries and the different styles they offer. better yet, get some people together and try some homebrewing so when you find a style you like you could make your own. think of it as “the sky’s the limit.” it’s been said “beer can change the world, i’m not sure how but it will.” read more » northdown blond beer (all grain) 5 gal. yield september 21st, 2011 captmike we used a single malt/ single hop recipe to make it easier to identify the flavors associated with the individual ingredients. our goal with these blond beers is to highlight a different hop using the same malt, thereby showcasing the hops contribution. past blond beers using sterling, magnum, and aurora hops all showed to have a profound affect on the beer ran

URL analysis for outdoorbrewing.com

http://outdoorbrewing.com/tag/cellaring/
http://outdoorbrewing.com/about/
http://outdoorbrewing.com/wp-content/uploads/2010/09/dscf0044.jpg
http://outdoorbrewing.com/2014/09/
http://outdoorbrewing.com/2010/11/
http://outdoorbrewing.com/beginners-guide-to-home-brewing/
http://outdoorbrewing.com/ferment-and-cellaring/
http://outdoorbrewing.com/tag/ballantine-beer/
http://outdoorbrewing.com/category/recipes/
http://outdoorbrewing.com/2015/09/
http://outdoorbrewing.com/taste-bitter-to-sweet-back-to-bitter-and-how-we-can-change-it-with-beer/
http://outdoorbrewing.com/tag/brewing-tips/
http://outdoorbrewing.com/2011/09/
http://outdoorbrewing.com/extra-stout-all-grain-5-gal-yield/
http://outdoorbrewing.com/a-curious-history-can-brewing-be-traced-to-childhood/

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: OUTDOORBREWING.COM
Registry Domain ID: 50140739_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-02-05T15:23:24Z
Creation Date: 2000-12-27T02:36:25Z
Registry Expiry Date: 2019-04-06T11:59:59Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS25.DOMAINCONTROL.COM
Name Server: NS26.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-26T21:49:27Z <<<

For more information on Whois status codes, please visit https://icann.org/epp

NOTICE: The expiration date displayed in this record is the date the
registrar's sponsorship of the domain name registration in the registry is
currently set to expire. This date does not necessarily reflect the expiration
date of the domain name registrant's agreement with the sponsoring
registrar. Users may consult the sponsoring registrar's Whois database to
view the registrar's reported date of expiration for this registration.

TERMS OF USE: You are not authorized to access or query our Whois
database through the use of electronic processes that are high-volume and
automated except as reasonably necessary to register domain names or
modify existing registrations; the Data in VeriSign Global Registry
Services' ("VeriSign") Whois database is provided by VeriSign for
information purposes only, and to assist persons in obtaining information
about or related to a domain name registration record. VeriSign does not
guarantee its accuracy. By submitting a Whois query, you agree to abide
by the following terms of use: You agree that you may use this Data only
for lawful purposes and that under no circumstances will you use this Data
to: (1) allow, enable, or otherwise support the transmission of mass
unsolicited, commercial advertising or solicitations via e-mail, telephone,
or facsimile; or (2) enable high volume, automated, electronic processes
that apply to VeriSign (or its computer systems). The compilation,
repackaging, dissemination or other use of this Data is expressly
prohibited without the prior written consent of VeriSign. You agree not to
use electronic processes that are automated and high-volume to access or
query the Whois database except as reasonably necessary to register
domain names or modify existing registrations. VeriSign reserves the right
to restrict your access to the Whois database in its sole discretion to ensure
operational stability. VeriSign may restrict or terminate your access to the
Whois database for failure to abide by these terms of use. VeriSign
reserves the right to modify these terms at any time.

The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =outdoorbrewing.com

  PORT 43

  TYPE domain

DOMAIN

  NAME outdoorbrewing.com

  CHANGED 2018-02-05

  CREATED 2000-12-27

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS25.DOMAINCONTROL.COM 97.74.102.13

  NS26.DOMAINCONTROL.COM 173.201.70.13

  REGISTERED yes

Mistakes

The following list shows you to spelling mistakes possible of the internet users for the website searched .