Last Activity:11-24-2015 12:00 PM
Likes Given: 2
11 Likes on 8 Posts
Posted in thread: DIY Beer Line Cleaner on 10-06-2015 at 01:47 PM
A little residual StarSan in the line won't be detectable in terms of flavor; even if you had
the whole line still filled with it you'd just pour off a half-pint or so once you hook up the
keg and tos...
Posted in thread: DIY Beer Line Cleaner on 10-05-2015 at 04:50 PM
I push the beer out first, then connect the line cleaner with hot BLC solution. I pump enough
to get to and through the faucet, then let it sit for 15 minutes or so (longer if I'm doing
other things a...
Posted in thread: One (1) VIP ticket to Belgium Comes To Cooperstown @ Ommegang. on 07-30-2015 at 02:07 PM
HahahhahaI'm an idiot But the event is a few days awayHeh heh, no worries... just wanted to
make sure I didn't start getting a bunch of offers to buy the ticket. :)
Posted in thread: One (1) VIP ticket to Belgium Comes To Cooperstown @ Ommegang. on 07-29-2015 at 08:16 PM
Just to be clear, this is a reply to a very old post from three years ago. I do not currently
have a VIP ticket for sale.
Posted in thread: Stone gets on board w/ Clarity Ferm on 01-23-2015 at 09:15 PM
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-19-2014 at 01:03 AM
1.072 just now... Considering the current gravity it's surprisingly not cloyingly sweet (the
alcohol, tannins and acidity are balancing it quite nicely right now... hopefully that
continues when it ge...
Posted in thread: Processing frozen blueberries? on 12-13-2014 at 06:01 PM
You mention the sg is around 1.160, then you said earlier the starting sg was 1.120, which is
it? I don't think yeast will work in a must that is 1.160. An aside, I always add 2 cups of
lemon juice.I ...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-13-2014 at 05:48 PM
1.086 this morning. Nice acidity, noticeable alcohol (of course) but not boozy or fuselly.Still
making slow, steady progress... :)
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-11-2014 at 02:24 AM
I'm going to need proof on taking 1.160 to 1.000. That's 21% and not trivial. Especially with a
yeast that has a 14% ABV tolerance. Sure, I've seen yeast push and extra 2% or so, but not 7%.
Your 115 ...
Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 10:38 PM
I'm assuming the nuclear option is champagne yeast (which would be my contingency plan if the
D47 craps out on me), but I'm curious as well. :)I didn't realize yeast would get stressed by
so much suga...