Recent content by qvantamon

I'm moving out of the country, and can't ship this stuff. So I'm giving it all away. Receiver must pick-up in Belltown Seattle, and must take everything (I don't want to spend my weekend doing several small transactions). Most items were purchased in February, and stored in the (mostly...

Maybe drop them in a heavily hopped starter (so it inhibits bacteria)?

If this is the regulator gauge, ignore it. It mostly moves with temperature (it'll be halfway into the "red" zone when you store it inside the fridge). Other than that, it'll only move down when your cylinder is very close to empty.

Another vote for Hefe. They're as easy as any, but they finish faster. We all know you won't quietly wait 6 weeks before cracking one open, might as well make one that tastes decent young. You also don't need to worry about cloudiness, or secondarying. And Hefe yeast is robust, and esters and...

Not a pro, by far, but I can cite my mistakes. 1. Not stirring the mash. I had the whole "don't disturb the grain bed" thing in my mind, so much that on my first batches I took that as "not stirring the mash at all". Needless to say, that + the lhbs crush got me a crap efficiency around 55%...

Btw, i boiled the peels for 15 min, that's what it said on the pack, but i read recommendations here against boiling them for more than 10 min. Could this be an issue?

I'm drinking my wit right now, from the keg. It's really good, but it's got a slightly funny smell. I used some 8 month old leftover bitter orange peel and coriander - I only had .4oz orange and .5 oz coriander, thought it would be fine, but now it seems it's a lil bit more coriandery than...

could it be co2 coming out of suspension in the hose? I found out I got a lot of first-pint foam from bubbles in the hose when I reduced the pressure in one of the kegs. The other one was stable (and plugged into the same tower), no bubbles, no foam.

Just to make sure, by 1/6 barrel kegs do you mean cornies?

I have just read the recipe. If you're talking about this one, you'll get different results. The wheat is steeped with crystal grains at 155F. The recipe calls for unmalted wheat, it'll only contribute starch and proteins because there are no enzymes in those grains. If you use malted wheat...

I don't know what Graff is, but as far as I know, malted wheat has a different flavor than unmalted wheat. In the threads I've seen for witbiers, it seems that torrified and flaked are somewhat interchangeable, and wheat malt "will work, but it'll taste different". If you're using it mostly for...

Crazy idea: Do you have an autosiphon? You could try to take out the sediment tip, bury it into the cake, and pump into the bucket. That might get you some yeast slurry without having to juggle beer around. Whatever you do, if you do underpitch, aerate the hell out of that wort.

Gas lines and beer lines are different diameters - you can't use one as the other.

Thing is, a lot of people doing extract also steep some grains. How does using distilled water affect the steeping part?

fluid passing through a narrow passage loses pressure to the walls (I don't know the full fluid dynamics for this). Longer lines cause more loss of pressure to the walls (roughly in linear proportion to the length). The idea is that you want to have 12-15psi of pressure on the keg (to...