Last Activity:02-27-2014 4:40 PM
Posted in thread: Force carbonating on 12-31-2013 at 06:11 PM
Wait, what? I have never seen a kegerator with 10-20 feet of line running through it, so this
doesn't make any sense (yes I realize this is an older thread). If I were to run my kegerator
at 12psi to ...
Posted in thread: Reindeer Fuel Stout. on 11-27-2013 at 12:08 AM
I know this is an old thread, but why such a long time in secondary (3 months?!)? Seems like an
awful long time for that step.
Posted in thread: Sanitizing After Lambic on 05-10-2013 at 06:38 PM
I know this is an old thread, but I am hoping to get a reply anyway. I have a wine thief that I
have used to sample a souring stout from a bourbon barrel that I have. No problem so far, as I
keep my s...
Posted in thread: Best Way to Store Bottles on 03-22-2013 at 09:46 PM
Holy cow dude. That is WAY too much work just to sanitize and store bottles. 12 hours in the
oven? 2 minutes in some sanitizer and you're good to go.
Posted in thread: All-Grain Berliner Weisse on 03-21-2013 at 09:52 PM
The souring effect takes 6-8 weeks in my experience. I did one awhile back and tried it in
secondary and got no tartness at all, so I left it. Tried it again about a month and a half or
two months lat...
Posted in thread: Over dry hopped? on 03-19-2013 at 07:54 PM
Does the time make much difference or does it basically reach a certain point and that's all
that can be released? I only dry hopped with a couple of ounces, but I may have to delay
bottling for anoth...
Posted in thread: Ginger beer (alcoholic) on 08-31-2012 at 10:10 PM
That's the same problem I had, along with bottles exploding (which is a first for me) due to
the fermentation continuing so far after it was bottled. It was ideal when I bottled, but just
dried out co...
Posted in thread: Should I sour my funky beer? on 08-31-2011 at 06:36 PM
I brewed a red ale last week and when I transferred to secondary there was a noticeable "funk"
to it. It wasn't the worst thing I have ever tasted, it just wasn't what I was looking for. I
used an Ame...
Posted in thread: Ginger beer (alcoholic) on 06-24-2011 at 10:03 PM
I have been tweaking it to get it where I want it, but the last one (which was killer until it
dried out) was:5 gal. water2 lbs. Ginger root (peeled and chopped in food processor)5 lbs. corn
Posted in thread: Ginger beer (alcoholic) on 06-22-2011 at 09:15 PM
I have made a couple of batches of ginger beer at around 5.5%, but they keep drying out on me.
Does anyone know of a way to keep some of the residual sugar or stop the yeast from eating it
all so that...