Last Activity:12-01-2013 4:46 PM
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34 Likes on 31 Posts
Posted in thread: Has anyone completely replaced the lid of a keezer? on 11-03-2013 at 01:47 AM
I can't fathom why a good sheet of foam like you described wouldn't do the job. Hell, the wood
around a keezer as a collar for the taps works wonders in terms of insulation.
Posted in thread: How do you know when your mead is done fermenting? on 11-03-2013 at 01:21 AM
What was the OG? That yeast will top out around 12% without very special treatment.
Posted in thread: WLP007 slow to finish on 11-03-2013 at 01:19 AM
Sometimes the great flocculating properties of WLP007 can slow fermentation, especially when
under-pitched.Assuming both of those beers were about 1.055, you pitched just below the crease
of a good pi...
Posted in thread: Dry-hopping West Coast Blaster with citra? on 11-03-2013 at 01:09 AM
I tend to dry hop with hops I've used in the recipe. So, personally, I'd go with a blend of
Cascade and Centennial.That said, 3oz of Citra is going to blow any other hop flavor and aroma
out of the wa...
Posted in thread: Wyeast 5112 Brett B. on 11-03-2013 at 01:04 AM
Brett B can be very sensitive to the sterilization properties of hops. There is a reason why
there are not too many hoppy sour beers, as most, including Orval are simply dry hopped. An
Orval clone wou...
Posted in thread: Noble hop busrt ipa on 11-03-2013 at 01:59 AM
Brewers Gold would be a great choice, but not noble I know. Strong black current flavor with
some pine, and actually similar to Chinook in that regard.US grown Saaz can go upwards of 8%AA.
I like wher...
Posted in thread: How do you know when your mead is done fermenting? on 11-03-2013 at 01:36 AM
Gravity, Gravity, Gravity. The only way to know.Mead can vary depending on what yeast your used
(Please Tell Us!), but a "dry" mead will usually fall around 1.010 or less, and a "sweet" mead
Posted in thread: A lot of head on 11-03-2013 at 01:32 AM
Did you open the Belgian White at room temp? That can cause a rush of the carbonation if
so.Otherwise, if the beer was cold, it might just be over-carbed. Throwing them on ice and then
a very gentle p...
Posted in thread: Grain Mill Gap on 10-25-2013 at 11:44 PM
Get a few pieces of straw. If it goes through and doesn't get a *tad* torn up, the gap is too
wide.And oldie but goodie way of testing a grain mill. Otherwise, get a piece of hard corn.
When it *won't...
Posted in thread: Grain Mill Gap on 10-25-2013 at 11:24 PM
The perfect crush is not how "fine" you can get it. You just want to crack the barley (or other
grain) while leaving the husk intact for draining and sparging. A spray bottle to wet the grain