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02-18-2014 1:37 AM

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  • Posted in thread: PWM Stir Plate Plans on 12-07-2013 at 12:51 AM
    The fan, not the controller, fried? Pretty neat trick... Sorry, I have no ideas to help you.

  • Posted in thread: Ice to cool wort on 02-23-2012 at 05:20 AM
    The concern with cooling the wort rapidly is to minimize the opportunity for infections to take
    hold before the yeast gets started. Unsanitized ice would defeat the purpose.If that doesn't
    deter you, ...

  • Posted in thread: Kegging Question on 11-16-2011 at 07:22 PM
    The quick way to carbonate beer is to shake it, not over-pressurize it. The concept is similar
    to aerating wort to adsorb oxygen. Agitating the liquid exposes more liquid surface to the gas,
    and helps...

  • Posted in thread: Kegging Question on 11-15-2011 at 04:32 PM
    Speaking of drinking games... A tavern I visited from time to time, long ago, had a steel hoop,
    donut size, hung from the ceiling on a string. The idea was to swing the hoop in such a way
    that it woul...

  • Posted in thread: Kegging Question on 11-15-2011 at 05:10 AM
    psi will do it at 36^F. If it was at 30 psi, there's little doubt in my mind it was simply
    over carb'ed. The bubbles you saw was the excess gas coming out of solution at the 10 psi
    serving pressure....

  • Posted in thread: Helium blend carbonation on 11-04-2011 at 08:38 AM
    Maybe this belongs in Drunken Ramblings... I watched a Penn & Teller episode where they talked
    of a fictitious dessert fluffed with helium. So...Any thoughts on the benefits or perils of
    forcing heliu...

  • Posted in thread: BYO Recipe Efficiency 65% vs. Your Efficiency on 10-30-2011 at 01:29 AM
    Folks, I think chillwill is making the point that the flavor contribution of the roast malt
    isn't measured in the mash efficiency. It's a good time to discuss this. Is the flavor, body,
    mouth feel, et...

  • Posted in thread: Kegging Question on 10-26-2011 at 10:35 PM
    In the fridge, about 2 days. At room temperature, about 2 weeks.In the fridge, 30 psi gives
    about 4 volumes of CO2, way over carbonated. 10 psi at 40^F, or 15 psi at 50^F is about right
    for 2.3 volume...

  • Posted in thread: Kegging Question on 10-25-2011 at 06:45 AM
    Or should I just let it age in a pressurized keg but not refrigerate it, and just use it as a
    secondary fermenter? That's what I would do. The tacitly implicit fact of the matter is the
    tapped keg isn...

  • Posted in thread: PWM Stir Plate Plans on 10-24-2011 at 08:28 PM
    Cheap: $8.50, it's worth checking to see if it can handle the inductive load.