Last Activity:07-22-2014 1:41 PM
Likes Given: 6
11 Likes on 10 Posts
Posted in thread: Carbonation chart with TIME component? on 07-22-2014 at 12:41 PM
Though it does lead me to waste beer sometimes because I constantly want to "test it out" to
see if it's ready yet before I should.Ha! Exactly. In addition to avoiding over-carbonating, by
Posted in thread: Carbonation chart with TIME component? on 07-22-2014 at 02:19 AM
You really just need to get longer lines.I agree.Even if you do carb it to the right level,
once you turn the pressure down low enough to serve you are going to start losing
carbonation.You know, my e...
Posted in thread: Carbonation chart with TIME component? on 07-21-2014 at 03:27 PM
I haven't seen anything like that. You could crank the pressure up to 20-30 and check it every
12 hours (Making sure to purge the excess pressure before pouring a sample) and see how long it
takes to ...
Posted in thread: Carbonation chart with TIME component? on 07-21-2014 at 11:51 AM
Is there such a thing as a carbonation chart that also indicates roughly how long it will take
to reach the target volumes? Every chart I'm finding out there includes the standard
Posted in thread: Top Cropping on 07-17-2014 at 07:23 PM
Bump!I'm reading about Burton Union, Firestone Union, and other methods of getting yeast out of
the beer *during* the fermentation, including harvesting that yeast. It seems the method I
Posted in thread: Beer is STRONG!! on 07-17-2014 at 12:13 PM
So target range should be like 68-70F? Typically I use WLP007. I've thought about constructing
a ferm-chamber from an old fridge or something...curious though: how much higher is the actual
beer temp ...
Posted in thread: Beer is STRONG!! on 07-16-2014 at 09:04 PM
What were your fermenting temps? Could have fermented too warm which could cause that strong
Posted in thread: Should I have top layer in fermenter after dry hopping on 07-16-2014 at 08:38 PM
Could this layer be floating hops?
Posted in thread: Slight sulfur smell from Hefeweizen on 07-16-2014 at 07:41 PM
This sounds fermentation related. WLP300's optimal temp range starts at 68F.Sulfur is a
byproduct of fermentation, usually lager yeast. What was your fermentation temperature
schedule? At what temp di...
Posted in thread: Dry Stout Question on 07-16-2014 at 07:27 PM
A lower mash temp is part of it. The roasted barley contributes to the dry flavor as well.