Last Activity:09-25-2014 1:48 AM
Posted in thread: Heading to Colorado - Ft. Collins or Boulder on 04-27-2012 at 02:34 AM
My wife and I will be heading to Colorado the last week of May for a wedding. Permission has
been granted to spend at least one full day on a beer-cation. Any recommendations as to what
city would be ...
Posted in thread: Yeast Starter - Smack Pack Question on 12-28-2011 at 06:02 PM
Yea - I see zero problems at all. What was the question? Was there a question??Misleading
title. No question but meant to be more of an fyi in case someone else had a similar question.
I was concerned...
Posted in thread: Proper kegging steps on 12-28-2011 at 05:32 AM
19 sounds pretty high to leave it at for more than a day or two, what's the temperature of your
keg/beer/fridge/etc?If your fridge is even at 40F or so, which I think most consider 'warm',
though I th...
Posted in thread: Yeast Starter - Smack Pack Question on 12-28-2011 at 05:22 AM
This topic may have already been addressed in the forum but thought I would post just in case
it had not (a search did not reveal an exact answer). I preface this by saying that I am still
very much a...
Posted in thread: Proper kegging steps on 12-28-2011 at 05:13 AM
I highly recommend to have no such things as "serving pressure" and "carbing pressure". As
you've found, you can not really balance your system that way. My kegerator is 40 degrees, and
my regulator i...
Posted in thread: Proper kegging steps on 12-27-2011 at 07:08 PM
Is the carb chart a tool to only determine the level of psi needed to reach initial
carbonation? Once desired carb is reached then I set it to the lower or serving psi correct? I
realize that I should...
Posted in thread: Proper kegging steps on 12-24-2011 at 04:36 PM
Do to being under a time crunch I used the shake method to carb my beer. The beer is an
Imperial IPA. According to the gas volume table the psi is to be set at 19 psi. I have tasted a
couple of test p...
Posted in thread: Another yeast starter Question on 09-08-2011 at 01:33 PM
Sorry - edited my post a little bit. Turns out the temperature threshold is somewhat higher
(like 130-140F for instant death), but it sounds like your wort was hotter than that. If you
really need to ...
Posted in thread: Another yeast starter Question on 09-08-2011 at 03:15 AM
So if I follow correctly you were adding boiled wort to step up the starter? If your wort was
very hot (say above 90-100 F) you unfortunately probably killed the yeast. You'll have to start
Posted in thread: Another yeast starter Question on 09-08-2011 at 02:38 AM
A few days ago I put together a yeast starter. After allowing the original starter to sit for
24 hours at room temperature I placed the flask in the refrigerator. I removed the flask after