Last Activity:02-06-2014 11:34 AM
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Posted in thread: Keging at 50F, beer foamy and flat on 04-20-2013 at 07:04 AM
Great! Thanks everyone for the input :)
Posted in thread: Keging at 50F, beer foamy and flat on 04-18-2013 at 02:58 PM
No, I see his logic: Since you typically force carbonate at a higher pressure, he thinks that
priming would resolve that. Unfortunately that would not work, since you still need a high
pressure to KEE...
Posted in thread: Keging at 50F, beer foamy and flat on 04-18-2013 at 12:59 PM
Alas, my refrigerator-turned-keggerator is old and cranky, and rarely goes below 50F. This was
fine when it was being used as a fermentation fridge, but now that it's a keggerator it means
that in ord...
Posted in thread: Adding Smoke character post-fermentation on 03-14-2013 at 04:03 PM
I would never had thought of this... Any suggestions as to dosage?
Posted in thread: Two new hops! on 03-13-2013 at 03:53 PM
I'm with Kingwood, so long as your gravity is stable, you should be fine. Priming sugar is
basically 100% fermentable by regular yeast, so it's not like the Brett will over-ccarb it. If
it's not, give...
Posted in thread: Adding Smoke character post-fermentation on 03-13-2013 at 03:19 PM
I have a smoked porter recipe that I'd like to brew soon. I don't really know how much smoke
character would show up in the beer as-is, so I'd to split the batch in two and do something to
half of it ...
Posted in thread: Kegging not-quite finished beer on 03-13-2013 at 12:19 PM
ok, there seems to be a consensus about this not being very good for the beer. Fair enough. I
was hoping to free up a fermenter this way (and I guess I still can) but maybe patience is the
better way ...
Posted in thread: Kegging not-quite finished beer on 03-12-2013 at 03:35 PM
Posted in thread: Kegging not-quite finished beer on 03-11-2013 at 03:48 PM
Question for all you long-time keggers out there: Can I put a not-quite-finished beer in a keg
safely?I have a beer that will have a total of seven days between brewing and kegging, and
while it's an ...
Posted in thread: Using an old packet of dry yest to kickstart fermentation on 11-12-2012 at 10:51 AM
Well... Old yeast is distressed yeast. Stress is never good, as stressed yeast can produce a
whole variety of off-flavor compounds etc. That said, dry yeast that has been properly stored
(in the fridg...