Last Activity:07-18-2015 4:00 PM
Likes Given: 1
15 Likes on 8 Posts
Posted in thread: Kegging Troubleshoot Needed on 04-13-2015 at 12:36 PM
In my opinion, flowing too fast is only a problem if the beer is overly foamy. My problem is
that the beer isn't carbonating and has zero head formation.
Posted in thread: Water treatment (again) on 04-12-2015 at 03:43 PM
Most water supply sources will at least list an average water chemistry report. This doesn't
include the chemistry changes as it goes through all the piping to your faucet, but it's a good
Posted in thread: Kegging Troubleshoot Needed on 04-12-2015 at 03:25 PM
Hi,I've been kegging my beer for the last 3 years, but recently moved from Colorado to New
Hampshire. In the moving process, I sold my old fridge, upgraded to a "keezer" with temperature
control, and ...
Posted in thread: 2004-2013 NHC Gold Medal Recipes on 01-20-2015 at 03:25 PM
And if anyone notices any potential transcription errors in the 2014 recipes please let me know
and I will make the edits.
Posted in thread: 2004-2013 NHC Gold Medal Recipes on 01-18-2015 at 04:33 PM
No problem, glad it's getting some use! I still use it as a way to develop most of my recipes
Posted in thread: 2004-2013 NHC Gold Medal Recipes on 01-18-2015 at 04:10 PM
I got tired of waiting for the AHA to post the recipes online, so I hand entered the 2014
recipes straight out of Zymurgy magazine. Enjoy!
Posted in thread: Diacytel Stratification on 12-13-2014 at 12:13 AM
That's my thought too, that the beer line might be funked.
Posted in thread: Diacytel Stratification on 12-12-2014 at 04:18 AM
I was under the impression that diacytel is either caused by yeast from fermentation or
bacteria. Not boil off. Are you thinking of DMS?
Posted in thread: Diacytel Stratification on 12-12-2014 at 04:02 AM
Weird question. I take a wine thief sample from the top of my German Pilsner in the keg and
it's tastes great, noble hops, pilsner malt, but when it's run through the line it has a heavy
Posted in thread: Typical fermentation duration? on 11-17-2014 at 02:36 AM
the majority of fermentation and flavor profile is done in 3-4 days.