Last Activity:07-13-2013 12:34 PM
Posted in thread: Sacramento brew club? on 10-10-2012 at 04:56 AM
Some of the clubs available:* Gold Country Brewers Assocation* Greenbelt Brewers AssociationI
normally go to the GBA meetings, and started going there because a friend brought me. I haven't
been to an...
Posted in thread: Standard orientation for inline quick disconnects? on 09-12-2012 at 09:09 PM
I bought a set of gas quick disconnects to put inline between my CO2 regulator and a manifold,
and I was wondering if there was a convention on whether the gas should flow from male to
female, or fema...
Posted in thread: Wyeast 3638 (Bavarian Wheat) @ 62F - diacetyl-ish? on 07-24-2012 at 01:23 AM
I recently brewed a hef, which has retained a bit of an.. aroma. Let's start with the
recipe/process, though:50% pils50% malted white wheatMashed 152 for 60 minutes8 IBU's of
hallertauOG: 1.050Boiled ...
Posted in thread: Does it harm chilled beer to be brought to room temp then re-chilled? on 11-05-2011 at 06:04 AM
After a 6 day hiatus from the fridge, hell: they taste improved. Also, I over carbed them in a
hurry with a janked up PSI and shaking, and warming them up got a decent amount of gas in the
head space ...
Posted in thread: Freshly Dumped 5 Gallon Bourbon Barrels on 11-04-2011 at 06:47 PM
What's the availability on these? Are they available year round, or in occasional batches?
Posted in thread: Does it harm chilled beer to be brought to room temp then re-chilled? on 11-02-2011 at 10:29 PM
I have a kegerator that I normally keep stocked with 2 kegs. In warmer times (~75F in the
house) it does double duty as a fermentation chamber for primary, but due to space constraints
I have to remov...
Posted in thread: pH correcting the mash of very dark / high SRM beers on 10-26-2011 at 12:52 AM
I understand that darker malts will lead to a more acidic mash, and that to raise the pH you
need increase the residual alkalinity by adding sodium bicarbonate or calcium carbonate. But
for extremely ...