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09-19-2012 2:16 AM


  • Posted in thread: Losing carbonation 1/2 through keg??? on 04-13-2011 at 05:22 PM
    Yes, my serving regulator is right around 15 psi as well.

  • Posted in thread: Losing carbonation 1/2 through keg??? on 04-10-2011 at 05:57 PM
    I've been force carbonating with the corny carbonation lids I carbonate each keg for around
    6-7 hours (or over night) at 36* F around 15 PSI. I've gotten good carbonation and decent head
    for the 1st...

  • Posted in thread: Carbonation Lid on 03-09-2011 at 04:24 PM
    I guess i'll wait another 4-6, but its been sitting with the stone for over 12 hours...

  • Posted in thread: Carbonation Lid on 03-09-2011 at 04:15 PM
    The directions say it should take between 6-8 hours. The idea is that the carbonation stone
    increases surface area so it should speed up the whole process...

  • Posted in thread: Carbonation Lid on 03-09-2011 at 03:43 PM
    I just got my carbonation lid and hooked it up to a one of my hefeweizens at 12 psi ( at 35*
    F) and let it sit over night. This morning I poured off a sample and the beer was hardly
    carbonated at al...

  • Posted in thread: Wort Chiller Sanitation on 02-24-2011 at 03:38 AM
    I'd recommend a counter flow. Either run sanitizer through it before you chill your wort, or
    you can run boiling wort through it and then back into your kettle before turning on the cold
    water. I usua...

  • Posted in thread: Pear flavor on 01-27-2011 at 02:35 AM
    I tired pears in the secondary and using pear nectar as priming at kegging. Turned out very
    sour, undrinkable. Probably due more to contamination somewhere along the way rather than the
    pear itself......

  • Posted in thread: Samhain Pumpkin Ale on 10-30-2010 at 07:22 PM
    Just served a pumpkin ale using this spice ratio. It was great, definite pumpkin pie flavor,
    but you could still have a whole pint, or two... or three. Went over very well and very

  • Posted in thread: Adding frozen raspberries; who much, when, how to sanitize on 10-15-2010 at 05:07 PM
    I used 6 lbs for a 10 gallon batch of a sweet stout, the raspberry flavor was very pronounced,
    next time I would probably cut back a pound or so. Three days in the secondary, any long and I
    sometimes ...

  • Posted in thread: Low Wheat Malt Efficiency on 09-15-2010 at 05:05 PM
    My target is 86, but I've been getting around 70, for a 10-gal batch I do a 10.0 mash and a 8.5
    sparge. I realize my mash water is pretty high, that keeps it nice and workable with all that
    wheat (and...