Recent content by Megascottydemon

I agree with that. I had a 1996 vintage a couple of years ago and it was very nice. A little oxidation, but that may be because it was kept at 70 on a store shelf. Cellar temps would have done wonderful things.

I also just found out I am going to be a father, and thought that would be a fun thing to do. I think something simple like a STRONG, single malt barley wine would be perfect.

Let me know how this turns out, I have been planning a very similar brew.

Just bottled some kombucha today. I have been thinking about trying it to sour beer. I was going to use it to sour a small unhopped portion of wort, achieve nice sourness, halt the bacteria by either boiling or campden tablets. Then add that back to the main batch. Maybe a stout or something...

Yeah I was having a hell of a time, till I figured something out. I could get the bottle platform to move while the brass jaws where still engaged, this even allowed me to push the cork out using the plunger itself. I was beyond frustration and found this out on accident.

So I am attempting to cork belgian bottles with the proper corks, and I am having a hell of a time. The cork gets stuck in the corker, and tears when I try to remove it. I try pushing the cork from the top with the back of a screw driver like I had seen on another thread here, but it doesn't...

That is great news!:mug:

Just curious if anyone out there knows if this is true, and when it will be available.

I have always had great results top cropping from my open fermenter. The yeast I "top crop," out performs the vial yeast every time. Its all about when you harvest, or skim. I have read that it is best to harvest when your apparent attenuation goes past 50%, but I just kind of feel it out. You...

Yeah I would wait a little longer, your apparent attenuation is only 57.45% and that is pretty low. What yeast are you using, and what temp are you fermenting at?

Thanks for the help, I had no idea what the "available" amount was. That fixed it.

Thanks for the link, I didn't find that thread. I do check that box that is supposed to give you the amount you need to meet your final run off. Checked it and it is still giving me this crazy sparge volume. I guess it is a bug in the software.( I use a mac, not sure if that matters). I will...

So I am brewing a Double IPA soon and was using BeerTools Pro to calculate my water. The sparge calculation seemed way off to me. There is 18.66 pounds of grain for a 7 gallon batch. 1.29l/lb puts my strike water at 6 gallons. Beer tools estimates I will run off about 3.87 gallons.(not so sure...

Yea it seems to be the silver oxy caps that go on "out of round." I have been using a red baron wing capper but just got a Italian floor corker with the capping attachment. Hopefully this will solve the problem. Haven't tried it yet.

I have this problem with the silver oxy absorbing caps. Not sure why it happens, still they usually seal.