Last Activity:08-05-2016 10:16 PM
1 Likes on 1 Posts
Posted in thread: Westvleteren 12 clone not cabonating on 12-03-2015 at 07:40 PM
Anecdotally, my 9%+ beers have taken around three months to carb. As long as you have some
carbonation, I would say that waiting, at least a little while longer, is the way to go. You
could also move ...
Posted in thread: Westvleteren 12 clone not cabonating on 12-03-2015 at 06:24 PM
How long did you age it before bottling?Probably 4-5 weeks, not very long
Posted in thread: Westvleteren 12 clone not cabonating on 12-03-2015 at 06:18 PM
how many gallons was it? what did you carbonate with? how many grams of ^^^ did you carb the
batch with?2.5 gallon batch, carbonated with corn sugar as calculated by my normal priming
Posted in thread: Westvleteren 12 clone not cabonating on 12-03-2015 at 05:48 PM
Hi all,I've read all over the forum about how high gravity beers take longer to carbonate, so I
am not surprised my clone at 10+% ABV is following suit. My question is this: I've cracked a
bottle at 1...
Posted in thread: Idea for exBEERiment on 11-09-2015 at 05:28 PM
It looks like they recommend something along these lines: half of your knockout hops right at
flameout and whirlpool, than hold for 30 minutes, and add second half at 170 F for 15 minutes,
than cool l...
Posted in thread: Idea for exBEERiment on 11-09-2015 at 04:47 PM
From BYO April 2013:Another factor to consider is how to handle dry hopping your hop-forward
beers if you employ an extended hop stand. Rock Bottom Restaurant & Brewery performed an
extensive study on...
Posted in thread: New White Labs packaging? on 11-09-2015 at 04:00 PM
Just as a follow-up, I recently visited White Labs and did a tour and they said they are
switching to the new packaging because overall it is more sterile. Before, they would grow a
huge amount of yea...
Posted in thread: Mashing in at 130 F with Recirculating Mash system on 11-06-2015 at 06:02 PM
Hi all,Quick question: I've recently purchased a recirculating electric BIAB system with the
ability to control mash temps, and I am wondering if there is any reason not to dough-in at 130
F each time...
Posted in thread: Natural priming in the keg on 11-04-2015 at 03:05 PM
Hi all,I know this question has been discussed before, but I am looking for what people have
been doing lately. I am going to prime in the keg with corn sugar, and I've read varying
accounts of how mu...
Posted in thread: Filling 20 Ounce paintball tanks in SD? on 11-04-2015 at 02:39 PM
Anybody know of a good place to fill the 20 ounce paintball CO2 tanks in San Diego. Google
search is not coming up with anything obvious. Thanks!Jason