Last Activity:09-16-2016 6:19 PM
Posted in thread: Equinox Hops on 09-13-2016 at 06:21 PM
I don't know if this has been addressed but, I'm curious if anyone sensitive to the green
flavor from equinox has tried only using it for dry hopping. I'm hoping the green pepper
compound is a kettle ...
Posted in thread: Cheap quick disconnects? on 12-24-2012 at 10:06 PM
We would be using the quick disconnects for gas/beer lining. Everything on the cold side. For
example, being able to switch between a corney gas fitting to a sanky fitting, in a moments
notice, seems ...
Posted in thread: Cheap quick disconnects? on 12-24-2012 at 09:44 PM
We typically don't serve our beer that hot
Posted in thread: Cheap quick disconnects? on 12-24-2012 at 09:17 PM
website says that the quick disconnects can be used for beverage dispensing, although at ~$2
per coupler pair, it seems almost too good to be true. Anyone have any experience with these?
Posted in thread: Bottle caps in bulk? on 12-15-2010 at 09:16 PM
Trying to find a supplier of bulk amounts of bottle caps for bottling at home. I'm thinking a
bag of 1000-2000 count. Anyone know of one?
Posted in thread: Mead newbie question: how to make a bottle conditioned, sweet, sparkling mead? on 05-22-2010 at 04:18 AM
Hypothetically, couldn't you cap a still fermenting mead at the desired point of sweetness, set
aside a few low-volume test bottles, and open one every 3-4 days to test for carbonation. Once
Posted in thread: Bjorn - Smoked Barley Wine on 05-02-2010 at 03:44 AM
Tasted a sample yesterday. The barleywine has been on oak now for about 2 weeks now, and is
starting to taste amazing. I'll be racking it once again in the coming days for a week or so
before I bottle...
Posted in thread: Mash temperatures on 04-22-2010 at 03:09 PM
Kilning is not exactly a natural part of the barley life-cycle, considering it's the arrest of
development which stops further growth of the sprouting grain, before it can utilize more
starch for grow...
Posted in thread: Mash temperatures on 04-21-2010 at 05:08 PM
From an evolutionary standpoint, perhaps the rate at which the enzymes function under typical
plant conditions, is sufficient and more beneficial than at a greater rate. For example, in our
Posted in thread: Recipe critique needed. on 04-20-2010 at 03:03 AM
I like the idea of having a SRM backbone without the use of crystal and with a low quantity of
roasted grains for a more complex, nutty stout. I agree the color is too light for a imperial
stout, but ...