Pilsner Pete

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12-21-2006 3:58 PM


  • Bloomington, IN


  • Posted in thread: Forced CO2 vs. Natural in Corny Kegs on 08-11-2006 at 09:42 PM
    Science and experience (blind taste tests) state the opposite. CO2 is CO2. Same applies to
    Champagne. Most commercial beers are force carbonated using CO2 that's captured during
    fermentation.So, along...

  • Posted in thread: wine about to "turn"? on 07-27-2006 at 06:18 AM
    Since the wine was tested right after bottling, do you think it might be bottle shock?Googling:
    "Bottle Shock" or "Bottle Sickness" as:BOTTLE SICKNESS: A temporary condition characterized by
    muted or ...

  • Posted in thread: Corking question on 07-25-2006 at 01:37 AM
    Thanks. This is the one I have: looks like maybe the adjustment is the two screws at the top?
    If I make them go up, it looks like it's longer until the screw hits and the plunger is going
    down more. ...

  • Posted in thread: Corking question on 07-25-2006 at 12:30 AM
    My first real wine will be ready to bottle in a couple of weeks. I have my new corker and am
    doing a practice bottle or two. I'm using 9 x 1 1/2" Nomacorks and a double lever corker with
    regular 750 m...

  • Posted in thread: vanilla porter on 07-15-2006 at 06:33 AM
    Must be that time of year! I made a porter and then read on the site about adding vanilla. To
    get some of both, last weekend I bottled 1.5 gals of the porter and then added 1 fl oz of pure
    vanilla ext...

  • Posted in thread: A moral problem on 05-16-2006 at 12:08 AM
    If you develop any special Spidey powers, let us know...

  • Posted in thread: Pre-Prohibition American Lager on 04-04-2006 at 11:18 PM
    From: AHA style guidelines for pre-Prohibition-style pilsner call for the beer to be straw to
    deep gold in color. Hop bitterness, flavor and aroma are medium to high. The use of
    “noble-type” hops fo...

  • Posted in thread: Tertiary Fermentation? on 03-25-2006 at 02:03 AM
    I'm planning on a tertiary tomorrow. Racked a blonde ale to secondary last weekend and
    witnessed too much activity for my liking since...airlock activity, excessive foaming, extra
    yeast cake than norm...

  • Posted in thread: Lager Conditioning Temperature on 03-19-2006 at 03:59 PM
    Had some of these same questions as I just bottled my first lager yesterday too.Had it in
    secondary for 1 week at 55 degrees then moved the five gal carboy to the fridge for the last 4
    weeks at 35 deg...

  • Posted in thread: Conditioning question... on 03-14-2006 at 01:01 AM
    a bottle i had only 3/4 full at the end of my bottling day....had like a 1/4 inch of trub in
    it .I call those my "dregs" bottles (even made a dead fish label for them). They always taste
    off but hand...

On deck: John Quincy Primary: Empty Secondary: Lawnmower Man; Chablis Bottled: Plain Porter; Cannonball Vanilla Porter Drinking: German Pilsener; English Ale; Irish Creme Stout; Bitter House Pale Ale, Blonde Pale Ale