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Join Date:

09-04-2011

Last Activity:

02-09-2016 1:41 AM

Likes Given: 9

13 Likes on 11 Posts 

    ABOUT ME

  • Irish Red Ale
  • Ferocious IPA
  • Golden Ticket Red RyePA, Apfelwein
  • 90 Shilling Clone, Oatmeal Stout, Trappist Ale
  • Male
  • Married
  • Lincoln
  • NE

LATEST ACTIVITY

  • Posted in thread: Perlick Flow Control- Worth It? on 02-05-2016 at 01:57 PM
    Can you cheat and use one of these in lieu of a dedicated stout faucet? It's my understanding
    that all a stout faucet has is a constrictor in it.No, at least not with the results you'd
    want. The flow ...

  • Posted in thread: Perlick Flow Control- Worth It? on 02-02-2016 at 01:47 AM
    If the foam is coming from a warm D coupler though, wouldn't it pour foamy regardlessly of
    whether it is poured quickly or slowly?If you were going to spend up to 100$ to attempt to
    resolve the proble...

  • Posted in thread: Beer temperature & carbonation drops on 01-29-2016 at 02:34 PM
    Great. Thank you!

  • Posted in thread: Beer temperature & carbonation drops on 01-29-2016 at 12:50 PM
    Hi,I've been kegging for the past few years, but I'm planning to fill a few bottles off a keg
    I'll be filling this weekend. I bought some Coopers Carbonation Drops that I'm going to use
    (for the first...

  • Posted in thread: Perlick Flow Control- Worth It? on 01-23-2016 at 01:15 PM
    Hate to dig up and old thread...I have one tap on my keezer that is consistently problematic...
    It sits lower in the keg (making it colder and pick up more carbonation) and it uses a
    D-coupler (so it ...

  • Posted in thread: Any benefit to let yeast rise above it's upper temperature limit? on 01-17-2016 at 02:12 AM
    Only because the 1968 has a fairly low attenuation. I assume it may still be doing a little
    cleanup, and I didn't know if warming it a little more would be of any benefit.If it won't be,
    I'll just lea...

  • Posted in thread: Any benefit to let yeast rise above it's upper temperature limit? on 01-17-2016 at 12:28 AM
    Hi,I have a beer that's been in the fermenter for eight days now, using Wyeast 1968 (London ESB
    Ale). The yeast has a temperature range of 64 to 72 degrees.I started it at 64 degrees for the
    first cou...

  • Posted in thread: Questions on primary only brewing on 01-12-2016 at 02:16 AM
    Thanks for all the great advice.One question regarding clarity. Obviously I can't see inside
    the brew bucket; do you pull a small sample glass prior to kegging, or how do you check it? I
    occasionally ...

  • Posted in thread: Questions on primary only brewing on 01-11-2016 at 01:16 AM
    Hi,I brew ales, and I've always used a secondary. A typical beer may spend two weeks in the
    primary, and two more in the secondary before kegging. I cold crash and add gelatin finings
    during the last ...

  • Posted in thread: Remix a cold-crashed yeast starter on a stir plate? on 01-07-2016 at 01:53 AM
    Hi,I cold-crash my yeast starters for a day or two, decant as much of the wort as I can, then
    swirl and shake the flask to get a good slurry for pitching.Right now I have a Wyeast 1968
    starter in the ...

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