Last Activity:12-21-2006 3:58 PM
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
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
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...