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07-22-2016 10:31 AM

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  • Posted in thread: How long do milled specialty grains last? on 07-22-2016 at 04:36 PM
    I've had a bag of milled C-80 that was sent that way by accident a year ago. I still use it
    without noticing an issue. Kept in plastic bag in a dry cabinet.

  • Posted in thread: Minimum time for carbonating in bottles? on 07-22-2016 at 04:34 PM
    Bottle conditioned a saison a couple weeks ago. Kept it conditioning in mid 70s and was fully
    carbonated in 5 days.

  • Posted in thread: Convince me to start using pellets. on 07-22-2016 at 10:30 AM
    I've almost always dry-hopped with leaf as they don't clump if I use a mesh or bag to keep the
    goop out of the finished beer from pellets. In the kettle, though pellets are much more
    forgiving and set...

  • Posted in thread: Burnt Taste on 07-22-2016 at 10:28 AM
    There is nothing in an infusion mash without direct heat or RIMS coil that will cause a burnt
    flavor. Definitely from the basket. As doug says, burnt mark is the obvious giveaway. Doesn't
    take much of...

  • Posted in thread: Leaving KEG for week with pressure OK? on 07-22-2016 at 10:23 AM
    As long as the seals are good then it should stay carbed and ready. Definitely won't go bad.

  • Posted in thread: Kegging/carbing in Same kegs on 07-21-2016 at 08:51 PM
    Only things I can think of is that you're somehow losing head pressure in the keg from the tank
    which will cause foaming, the temp of the keg is somehow rising and creating release of gas, or
    the kegs...

  • Posted in thread: Wine problem - confused on 07-21-2016 at 08:48 PM
    The yeast may not be dead, but are dormant with excessive acidity. Try adding some Potassium or
    calcium carbonate to the must to bring the acidity back up and bit and add yeast energizer (in
    addition ...

  • Posted in thread: 2 different types of yeast in a 5 gallon batch on 07-21-2016 at 06:10 PM
    Use a yeast with an alcohol tolerance high enough to finish the job and use one of the online
    yeast calculators to figure out how much yeast to use. Using and additional different strain in

  • Posted in thread: Kegging Question on 07-20-2016 at 06:09 PM
    Depends. Is the keg still pressurized? If not and it's sealed then the environment will reach
    some kind of equilibrium, but maybe not maintain the same carbonation. If unpressurized, then
    it will cont...

  • Posted in thread: Does this look right? on 07-19-2016 at 07:45 PM
    Some meads are just hazy and don't clear for a long time. I've used this stuff for stubborn
    meads with good success.

"Water?!? Are you trying to kill me? There's no ALCOHOL in that stuff!" -Leon