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10-07-2013 3:31 PM

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  • Posted in thread: Solids in my kegged Cream Soda on 07-15-2013 at 09:48 PM
    I think you answered your own question. When liquids freeze, many times they separate out, and
    can never be remixed the same. I have a feeling that you are seeing some potassium sorbate
    separate out.

  • Posted in thread: Better Hop Utilization on 07-10-2013 at 04:47 PM
    If it were me, I would add another ounce of hops (magnum is popular) at the start of your boil.
    I haven't used northern brewer before, but seems a little low on alpha%. Are you just throwing
    them in t...

  • Posted in thread: Small Frustrations... on 06-11-2013 at 04:49 PM
    Do you use irish moss/whirlfloc? I don't know if it will impact the actual amount of trub, but
    I think it will make whatever trub you have denser and more compact at the bottom of the
    fermenter, resul...

  • Posted in thread: Small Frustrations... on 06-08-2013 at 05:09 PM
    Funny you mentioned vorlauf. I'm wondering why more BIAB brewers don't vorlauf. Would that even
    work? Mashout at 170, vorlauf until you have clear runnings, then pull the bag? The only new
    piece of eq...

  • Posted in thread: Small Frustrations... on 06-06-2013 at 09:35 PM
    Are you having problems with haze, flavor, or physical stability?Everything should settle out
    fine in the fermentor given enough time (3-4 weeks).My issue is only getting more of my brew
    into the keg!...

  • Posted in thread: Small Frustrations... on 06-06-2013 at 06:38 PM
    I have been brewing for a couple years, and BIAB for about 6 months (no sparge, full boil).
    Lately, I have been getting frustrated by mega trub. I am using voile curtains from walmart and
    lowes, and d...

  • Posted in thread: BIAB mash temp control on 05-02-2013 at 04:33 PM
    I use a strike temp calculator, dough in, lid on, and slip an old sleeping bag over my keggle.
    Keeps me within a degree for 90 minutes!

  • Posted in thread: Need a bottle brush suggestion on 05-02-2013 at 04:29 PM
    As hot of eater as you can get, and dishwasher detergent. Think about your dishes. They could
    sit in your dishwasher for a couple days. Food dries. That stuff is awesome!!!!!

  • Posted in thread: Oxidation of still cider on 02-07-2013 at 02:37 PM
    Or your could bottle it, and wait a day. Not long enough for carbonation to occur, but just so
    the yeast will kick off again, and create CO2 blanket effect.

  • Posted in thread: Washed my used yeast, how do i start it back up? on 02-03-2013 at 04:32 AM
    You're good. Even the most stressed yeast can still turn out a great product for 2-3
    generations (batches). Logically, that's how they get the same yeast varietal consecutively.
    FYI: aerate generously...