Last Activity:02-08-2013 4:32 PM
Posted in thread: Trouble with Glycol Fermenter on 10-14-2012 at 05:06 PM
Can window AC units be refilled?
Posted in thread: Trouble with Glycol Fermenter on 10-14-2012 at 07:05 AM
I built a glycol fermenter from the design given in BYO's "25 great homebrew projects" issue.
The design is to put the cooling coil of a window A/C unit into a glycol bath (I used RV
antifreeze), and ...
Posted in thread: Need advice for my first All grain batch ( belgian golden strong) on 10-05-2012 at 05:39 AM
Been a while since I made the jump to all grain, but I don't recall much in the way of
fermentation, secondary, or packaging differences from extract. That part should go just like
you're used to.
Posted in thread: Carbonation Stones on 09-16-2012 at 05:55 AM
Tried on the last two batches. The slow, gradual carbonation method works great.Only thing I've
noticed is that the usual trick of racking to another keg by pushing with CO2 doesn't work
well. I'll si...
Posted in thread: D-rest for dunkel (w/WY 2308) on 09-15-2012 at 08:11 AM
It all depends on how close you're trying to hit the traditional process.I usually take to room
temperature and then crash cool; as long as you're almost to FG before raising temperature, and
Posted in thread: D-rest for dunkel (w/WY 2308) on 09-14-2012 at 04:24 AM
I've usually used 55F (13C).
Posted in thread: Help me choose a yeast for my IIPA on 09-14-2012 at 04:16 AM
I brewed an IIPA earlier this year with WLP001 and it came out great; no attenuation issues.
Posted in thread: Bayour SQ14 Burner Blows Out on 09-14-2012 at 03:56 AM
Thanks for the tip. Which size collar is that?
Posted in thread: Bayour SQ14 Burner Blows Out on 09-10-2012 at 05:03 AM
I've been using a small Bayou Classic SP10 burner for a while, but recently switched to keggles
to up my batch size. If you haven't tried it, balancing a keggle on the SP10 is a bit dicey, so
Posted in thread: Lagering in primary? on 09-10-2012 at 04:54 AM
Not a scientific study by any means but Gordon Strong claims he tasted it in some of his own
beers after learning the flavor... Not a 30 year old book, and someone who is something of an
authority on ...