Last Activity:07-13-2014 8:04 PM
Likes Given: 1
12 Likes on 11 Posts
Posted in thread: Purging on 07-09-2014 at 01:53 PM
I used to do that, but have stopped as I think it's just a waste of expensive CO2. After all,
the folks who bottle their beer don't "purge" their bottling bucket before adding their priming
Posted in thread: Purging on 07-08-2014 at 01:15 PM
I would also add that before you even fill the keg with beer you should purge the oxygen from
it. Same process as described by Hello. Just fill up the empty keg with co2, pull the vent
valve a few tim...
Posted in thread: getting phenol taste with filter/campden, New England water on 07-07-2014 at 12:50 AM
Maybe that pur filter isn't doing the job you think it is? I work with filters for a living. Is
this filter coming straight off your faucet? Has it already been used excessively? The flowrate
Posted in thread: Bittering with hop extract or hop shots on 07-04-2014 at 04:28 PM
I got mine form Yakima Valley Hops. You can get them in syringes of 3mL or 10mL I believe. Plus
they sell them in bulk. I think they're in cans.
Posted in thread: Bittering with hop extract or hop shots on 07-04-2014 at 11:32 AM
Used them in my last IPA. I think I used 6mL at 60min, a touch of pellets at 10 min, and I
whirlpooled more pellets at 140F.I loved the bitterness I got from it. Very smooth, not harsh.
Posted in thread: Beer is sweet on 07-04-2014 at 11:21 AM
More specifics on the recipe and hops used. Could be a perceived sweetness from the hops, but
that's a guess.
Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-04-2014 at 01:50 AM
Posted in thread: Imperial Cashew Brown (F)Ale! on 07-03-2014 at 02:03 AM
That FG makes more sense. Especially with the yeast. You're on the top end of attenuation for
that yeast.I've never made a sour, but I don't see why you couldn't do something like that.
Especially if ...
Posted in thread: Imperial Cashew Brown (F)Ale! on 07-02-2014 at 10:27 PM
I think it's a combination of the recipe, along with the addition of maple syrup to prime that
is giving you that sweetness. I just don't think the yeast have finished fermenting that maple
Posted in thread: Imperial Cashew Brown (F)Ale! on 07-02-2014 at 01:30 PM
When I did an RIS that aged in secondary for 6 months I added Champagne yeast before bottling.
Sounds like the yeast were done if it's at 10%. More stats would definitely help. Sometimes
these big bee...