Last Activity:08-27-2014 1:07 PM
Likes Given: 13
74 Likes on 70 Posts
Posted in thread: Keezer-in-training on 08-22-2014 at 12:58 AM
Q1: Depending on your serving pressure, you may need a longer line to minimize foam. I have
10ft lines, which is probably overkill, but the picture looks like it's 2-3 feet, which is very
Posted in thread: How to find sour beers? on 08-20-2014 at 04:25 AM
Look for labels that say Oude Gueuze, Oude Kriek, Berliner Weisse, Flanders/Flemish Red, Oud
Bruin, Gose, etc. Or just ask whoever works there.
Posted in thread: Myrica Gale on 08-19-2014 at 02:33 PM
Homebrew shops can order sweet gale for you. But I would use noble hops in a Pilsner. A Pilsner
is not a gruit.
Posted in thread: Porter yeasts on 08-19-2014 at 02:31 PM
My go to yeast for my brown porter is WLP 005. I also quite like WLP 013.
Posted in thread: Caramunich instead of Dark Wheat Malt? on 08-19-2014 at 02:26 PM
CaraWheat is a crystal/caramel malt. https://bsgcraftbrewing.com/weyermann-cara-wheat-25-kg
Posted in thread: Wyeast arrived swollen on 08-19-2014 at 02:44 AM
That's normal for Wyeast packaging, and doesn't reflect on heat exposure or any other issues
related to yeast health. White Labs' equivalent is a gushing vial.
Posted in thread: Looking at yourself in a 'post' mirror?? on 08-19-2014 at 02:40 AM
Yup... There are lots of posts I wish I could edit now. Usually of the "my beer tastes fine, so
X procedure clearly isn't needed" kind. Then I tried X procedure, and my beer got better...
Posted in thread: How is your pump plumbed? and why? on 08-19-2014 at 02:38 AM
Here is how I rigged up the electrical panel. Cost about $30 on amazon218661Sent from my iPhone
using Home BrewNice. I need to build myself an electrical panel - I have spilled wort on surge
Posted in thread: Fermentation and secondary on 08-19-2014 at 02:35 AM
The problem is that you shouldn't have racked the beer to secondary until it was done
fermenting. Now there is much less yeast and, while it may continue fermenting for a while,
it'll likely stall out...
Posted in thread: Can anyone translate German beer stein? on 08-19-2014 at 02:28 AM
That's a z, not a B or J. That makes it "Zung" - Zunge is tongue. The e is left off to make it
rhyme.It basically means:"If your throat and tongue are dry, make a stop here for a cool