Recent content by JoeMomma85

Why answer your question when you can just google for it? Ok since you want the simple and easy handed on a platter method. I know its not maltose/maltotriose but its the best I'm willing to dig for without calculating individual BP elevetations of the specific sugars found in wort.

Any ETA on more cashmere coming in? I added some to my cart in the morning before work but you sold out of them before I got home to finish adding more hops to the cart.

Ooooooh

Isn't showing up on my phone but I see it on the laptop now. http://i.imgur.com/WgOxQvn.png

What yeast did you use? Any cold conditioning or finings?

Just ordered some goodies.

Oooooooh new things to buy myself.

I smell Nugget hops. I made a SMaSH with Vienna and only an ounce of stupidly over the top AA Nugget hops in the dry hop and it smelled like this beer.

I have one post when tightened all the way does that. Back it out an 8th of a turn and try.

On one of my used kegs I have to back the post out a quarter to half a turn otherwse the poppet doesnt depress and I get a very slow flat pour that would take 2-3 minutes to fill. pint. Transferred this beer to a secondary for bulk aging today. 1.086 > 1.019 and it is very boozy and hot...

I like your landmarks.

double post

He is going to have to ice the water for it to be useful. With just a wicking Tshirt and fan he might break into the upper 60s on a dry day like today (73% humidity right now).

If you use the.fridge you will a temperature controller to get it up towards.60 (do not use it for.food). Swamp coolers don't work in the summer here unless you add ice. Filling a spare tub with cooler and.dropping smaller frozen bottles into it is how I got started.

I've gotten krausen from Montrachet once, every other use of it has been none. I have also never gotten krausen from the Wyeast 3068 when used in apfelwein.