Last Activity:11-23-2016 4:19 AM
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Posted in thread: Occasional mystery gas leak in keg on 01-04-2012 at 03:23 AM
I kegged up a beer about a month ago with a tank of CO2 which started at 950psi and slowly
dropped to 900psi as the beer carbonated. It stayed right around the 900psi mark for a few
weeks, over which ...
Posted in thread: Sterling Gold (3.5% AG, Light and Zesty) on 02-08-2011 at 12:43 AM
I made this recipe with Pacman last weekend and it's currently fermenting around 60F. I'm
actually kind of hoping to keg it and drink 14 days after brewing (having friends over), but in
addition to ha...
Posted in thread: Rapid Brett secondary? on 02-03-2011 at 10:57 PM
It might be partly due to the fact that I filled this carboy almost to the top -- the bubbles
do seem to cause more of a stir on the surface when they're concentrated over a couple of
square inches, a...
Posted in thread: Rapid Brett secondary? on 02-02-2011 at 02:14 AM
After a 6-week primary with WLP530 that took my beer from 1.058 to 1.007, I racked to secondary
and added 3 tbsp of yeast slurry that I had built up from Russian River Damnation dregs. I was
Posted in thread: Berliner weisse and DMS question. on 08-03-2010 at 03:42 AM
For my first BW I used the no-boil technique, cooled to 90F within 15min, let the lacto take
hold for two days before adding the yeast, etc etc. I got a *funky* smell coming out of the
carboy as soon ...
Posted in thread: Daisy Cutter Pale Ale on 07-12-2010 at 11:51 PM
I got more info and gave this a shot a few months ago, although it was a fair bit off from the
real thing. As a side note, I had a Daisy Cutter from the can a couple of weeks ago and it
seems quite a ...
Posted in thread: Half Acre Over Ale Clone Recipe on 06-12-2010 at 05:14 PM
You could probably get close with MO, british crystal 60L, and some toasted/biscuit malt...
your choice of English hopping schedule. I also happened to hear that it came out of a homebrew
Posted in thread: Hot steeping hops after fermentation on 05-16-2010 at 06:36 PM
I've heard about good results from letting flameout hop additions steep at 180F, but that lacks
one advantage of dry hopping, namely avoiding the scrubbing action of the yeast. Which raises
Posted in thread: Hot primary for lambic on 04-29-2010 at 06:35 PM
120F, 133F (then pulled+heated 1qt), 150F (pulled+heated 4qts), 162F (pulled+heated the rest).
The rests might have been on the long side though, because the sparging went very slowly.What
sort of gra...
Posted in thread: Hot primary for lambic on 04-29-2010 at 03:23 AM
So more worrying... bubbling stopped within four or five days, and ten days after brew day the
gravity is down to around 1.007. Is this high or low for the yeast-only ferment? I did a turbid
mash, so ...