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diannotti

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Join Date:

09-19-2011

Last Activity:

05-25-2014 11:46 AM

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LATEST ACTIVITY

  • Posted in thread: Cool Brewing Giveaway! on 05-30-2012 at 11:07 AM
    Hooray for beer

  • Posted in thread: Recent kegging experience and questions: on 02-13-2012 at 02:44 PM
    I have to report back that after 2 days on CO2 the "tart" puckering flavor seems to have
    disappeared. I have read about "carbonic acid" as a temporary phenomena of carbonating. Unsure
    if that is what ...

  • Posted in thread: Recent kegging experience and questions: on 02-06-2012 at 09:27 PM
    Are you fermenting at 68 air temp. or ferm. temp.? Saf can throw some funky flavors out at the
    higher ferm. temps.68 degrees per probe attached to side of 6.5 gallon glass carboy. Probe is
    covered in ...

  • Posted in thread: Recent kegging experience and questions: on 02-06-2012 at 08:56 PM
    Anyone have any input? Strange slightly sour "twang" to the beer. Using an immersion coil to
    chill full boils, sanitize all equipment diligently. ?UGGH

  • Posted in thread: Recent kegging experience and questions: on 02-05-2012 at 03:59 PM
    So here's the update on my latest batch. A "strong" ale OG 1.064 FG 1.018 ( 56% attenuation )3
    weeks Primary 6.5 G glass carboy at 68 degrees3 weeks secondary 5 g glass carboy 68 degrees
    first 2 weeks...

  • Posted in thread: Recent kegging experience and questions: on 01-28-2012 at 10:35 PM
    The only reason I would condition in a keg with dextrose is if my kegerator was full with no
    open taps. This way it has an opportunity to carb up while it awaits it's time in the
    kegerator. Otherwise ...

  • Posted in thread: Recent kegging experience and questions: on 01-28-2012 at 08:40 PM
    So my latest batch is "done" that is two weeks in the primary, and today is two weeks in the
    secondary ( 68 degrees throughout). I had thought about doing keg conditioning with dextrose
    but I am just ...

  • Posted in thread: Recent kegging experience and questions: on 01-28-2012 at 03:38 PM
    So my latest batch is "done" that is two weeks in the primary, and today is two weeks in the
    secondary ( 68 degrees throughout). I had thought about doing keg conditioning with dextrose
    but I am just ...

  • Posted in thread: Recent kegging experience and questions: on 01-06-2012 at 12:16 PM
    I would think it would be ideal to aerate ( say via o2 stone setup ) after transferred to the
    carboy.How does everyone transfer to carboy? most people just splash it through a funnel? I am
    thinking th...

  • Posted in thread: Recent kegging experience and questions: on 01-04-2012 at 12:21 PM
    You WANT to aerate the wort fully before adding the yeast, and it sounds like you're doing it
    perfectly. Unless you're brewing where there are swarms of fruitflies and other nasty critters,
    you should...

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