Last Activity:10-30-2012 9:12 PM
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5 Likes on 3 Posts
Posted in thread: Saison Dupont on 04-17-2012 at 04:51 PM
Is Saison Dupont bottle conditioned with brett? Or anything else other than normal sac.
cerevisia. Does anyone know if/what?I think this may be the case because of that film on the
inside of the bottl...
Posted in thread: Undercarbonated Kegs on 04-05-2012 at 01:41 PM
I've only kegged 3 & 1 was a disaster! Never, ever dry hop directly into the carboy with no
bag. BIIIIIG mistake. I've aptly named my pale ale, "Particulate Pale Ale". Racking gunked up
the posts, pop...
Posted in thread: Undercarbonated Kegs on 04-05-2012 at 01:37 PM
Thanks for the advice, Alphonso. Kind of funny on the tap line size. It seems everyone says 5-7
ft of line is ideal, yet the standard tower taps sold on the market only have 3-4 feet. Wonder
why they ...
Posted in thread: Using tea bags for flavor? on 04-05-2012 at 01:18 PM
Oh, and as for the oxidation; maybe? . . . It's really not that much volume though, and
hopefully any residual yeast in there might soak some of it up. I wouldn't worry about it too
much.And I just re...
Posted in thread: Using tea bags for flavor? on 04-05-2012 at 01:11 PM
Looks like a yeast raft. A chunk of the krausen that just wont sink. You've got a floater.
Posted in thread: interplant with rhubarb? on 04-05-2012 at 01:08 PM
If there was a variety of hops called 'wayne brady', you could say, "Is wayne brady gonna have
to choke a plant"
Posted in thread: Undercarbonated Kegs on 04-04-2012 at 05:53 PM
Ok, thanks. I thought kegging was quicker to serving than bottling, but I guess not. When
bottling, I'm carbonated in 7+ days, not 21+ days. Bottling seems more user friendly & quicker
to serve. Switc...
Posted in thread: Undercarbonated Kegs on 04-04-2012 at 05:52 PM
It can be faster. As stated earlier, when you hook up a new keg to the gas, crank it up to 30
psi for about 3-4 days, then drop it back down to your serving pressure and give it another 3-4
days to ev...
Posted in thread: Undercarbonated Kegs on 04-04-2012 at 05:43 PM
Once your beer has properly carbed, if you're still getting too much foam at your serving
pressure, you need to get longer tap lines. It is important that the system is in 'balance'
meaning that the t...
Posted in thread: Onion beer on 04-04-2012 at 03:25 PM
Had it. Brother in law made a batch with a friend. NB caribou slobber with caramelized onions
added to boil.It's not 'putrid', and it won't make you 'throw up in your mouth', but it tastes