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05-08-2011

Last Activity:

07-09-2014 8:12 PM

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LATEST ACTIVITY

  • Posted in thread: Removing Carbed Beer from Keezer, what to expect putting it back? on 05-12-2014 at 05:00 AM
    Hey folks,I had to remove two kegs from the keezer today in order to use the keezer as a term
    chamber for a new batch. I know the kegs will be fine to be removed and then put back but I'm
    not sure wha...

  • Posted in thread: Wife sabotaged beers on 05-11-2014 at 07:16 PM
    Wow, I'm sorry man. I agree with previous posters the beer is the least of your problems...

  • Posted in thread: General Pinlock Keg Questions on 04-30-2014 at 09:19 PM
    So, I searched - I did, but I've got some minor questions from those that know a lot more about
    this than me.I finally got my pinlocks apart and started the process of cleaning/refurbing them
    and ran ...

  • Posted in thread: Stc-1000+ on 04-16-2014 at 08:54 PM
    The mini xlr that I'm referring to are in no way bigger than D-subs...Just to clarify I was
    referring to the d connectors being a bit big. Sorry for not being clear. :)

  • Posted in thread: Stc-1000+ on 04-16-2014 at 05:14 PM
    Thanks!It'll probably be a few more days before I have something that I can present and even
    then will probably have to update the manual somewhat if you guys are nice enough to give me
    some feedback ...

  • Posted in thread: Anyone try BRY-97 yet on 04-16-2014 at 03:09 PM
    Just another data point for all: Brewed a 5gal, 1.055 American amber (turned American brown,
    but I digress) Monday evening. I followed the yeast instructions pitching two packs rehydrated
    at 9pm Monda...

  • Posted in thread: So how do I know that my ferment is done? on 11-04-2012 at 01:20 AM
    Actual fermentation typically is done in 3-4 months, or less depending on the yeast. After
    that, it's bulk aging which will do the mead a world of good. Storing it that cold (food fridge
    temps) seriou...

  • Posted in thread: So how do I know that my ferment is done? on 11-04-2012 at 01:07 AM
    That was about 3 months too late to use that on the batch. You want to aerate/degas it when
    fermentation is active, and until you hit the 1/3 break. It doesn't ferment for a year, it's
    also aging. At ...

  • Posted in thread: So how do I know that my ferment is done? on 11-03-2012 at 11:40 PM
    I did use a wine degasser in and around the march time frame, but obviously didn't note it.Is a
    ferment that takes more than a year then normal?

  • Posted in thread: So how do I know that my ferment is done? on 11-03-2012 at 11:18 PM
    EC-1118 will go to 18% IF you treat it right. Without knowing what recipe you used, how you
    aerated/degassed it and nutrient additions/schedule used it's difficult to say. But, since it's
    still got pl...

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