Last Activity:11-27-2016 5:16 AM
6 Likes on 6 Posts
Posted in thread: Growler tap set-up? on 11-01-2016 at 03:42 AM
Completely unneeded in my opinion... I fill growlers all the time just like my local breweries
do, except with one more step.I use a home-made beer wand, which makes injecting some C02 into
Posted in thread: Growler tap set-up? on 10-27-2016 at 03:51 AM
I'm thinking about building a growler tap set up. Similar to the faucet / CO2 cartridge
attached to an insulated growler lid like DraftTank, UKeg and ManCan offers commercially.
Anyone ever tried it? ...
Posted in thread: Storing harvested lager yeast on 08-24-2016 at 02:42 AM
Should have looked at the sticky above. Disregard.
Posted in thread: Storing harvested lager yeast on 08-24-2016 at 02:41 AM
What's the longest you've stored lager yeast that you harvested from a yeast cake and had it
remain viable? I brewed an Oktoberfest and washed the yeast. Have it in the fridge now in mason
Posted in thread: WLP644 Sacc Brux Trois on 08-17-2016 at 12:52 AM
Any experience with this one? I had a vial and just put it in a Wee Heavy that finished
fermenting too high (FG: 1.032). I tried wine yeast, I tried pitching US-05, nothing brought
the gravity lower. ...
Posted in thread: Dark Munich malt, 20L? on 03-03-2016 at 03:05 AM
Posted in thread: Dark Munich malt, 20L? on 03-03-2016 at 12:42 AM
Does any homebrew supplier carry dark Munich malt anymore? Looking for something in the 20
Lovibond range. Finding lots of Munich in the 7-9 L range and 10L being referred to as 'darker'
Munich. I see...
Posted in thread: Hot fermentation temps late in the process on 01-26-2016 at 12:00 AM
Yes, at least one week of 'normal' fermentation temps, probably longer.
Posted in thread: Hot fermentation temps late in the process on 01-25-2016 at 09:52 PM
I made a Russian Imperial Stout 12 days ago, pitching plenty of healthy yeast and slowly ramped
up my fermentation temps in the ferm fridge from 67 - 71 F to help get full attenuation. In
Posted in thread: Oak Aged Mead - Tastes like Bourbon! on 01-21-2016 at 03:31 AM
I had a semi-dry traditional mead aged in a Pappy Van Winkle barrel. It was made by Celestial
Meads. It was amazing, wish I knew the specifics. I suspect the hard part is getting your hands
on a Pappy...