Recent content by wdwalter

I think as long as you oxygenate properly and pitch the right amount of yeast you can hold your temps within the specified range. For a normal strain that recommends 68-72 I will pitch at 70 and hold there for a week, then transfer to secondary and let it sit for about 10 days @ 72 before cold...

I use a digital temp gauge directly into the middle of my carboy which gives me the exact temp of the beer. Then I set my chamber temp about 5 degrees cooler than my fermentation temp which keeps the beer at the proper temp. Since it takes a while for the air temp to change the liquid temp I...

Thanks for posting. I was entertained. Welcome to the forum, keep the updates coming!

I've been having problems with the head retention on my beers that I force carbonate. Pouring from Keg or bottle, they look okay at first, but you can hear them fizz, which results in very little head after 30 seconds. Now, everyone will problem say this is over-carbonation, but I don't...

I want the bar top to look like its old--solid walnut, unfinished, with tung oil to protect it.

Building a small mini-bar that has the "feel" of an English pub. Top will be unfinished walnut. The bottom compartment is temp controlled so I can maintain a "cellar temp" of 50-55.

Reconditioned 1/4 Pint from UK Brewing.

Bringing this one back up for round 2--With Pics! I am finally getting around to this project after a busy few months. Originally I wanted to build my own beer engine with an RV water pump--which I did, but I wasn't happy with the results. I saved up enough for the real deal-an Angram 1/4...

I keep hearing people say "it just needs more time to age" when talking about the off-flavors going away. I would say for most beers in the 4-5.5% range that is incorrect because they should be drinkable after a few weeks if everything is done correctly. A couple weeks of aging will definitely...

Crazy. Can't say I've ever had a wheat that was overly hoppy so I can't say it would be terrible. I think I just prefer a subdued hop character in my wheats. It would be interesting though

Yea the taste never left that one. It's been about 5 weeks now. On a positive note, I'm drinking a Hefeweizen I brewed 4 weeks ago and man it's good. I'm a big fan of Paulaner and I would put this up next to it. First beer I've made without some kind of off flavor. For this one, I had some...

The last batch I brewed, I tasted throughout the fermentation process via a spigot on my fermenter (as to not introduce O2). Day 1-4: delicious. By about day 6, after the Krausen had fallen back through the beer, the taste completely changed. I don't know if this was a coincidence or not, but...

Thanks for the good info. I didn't do a thread for my beer engine, but I took it apart recently as I am re-vamping my entire cask set up. I plan to build a better one with the same pump. I will plan to take pictures and post to the forum. I started a thread a while back called "cask ale...

Thanks for the input, however I'm pretty far past this information. Since I got back from England last August I've done some pretty extensive research into the cask ale scene. I've got a homemade beer engine (RV water pump) and a diy cask breather set up. I have read "cellarmanship" and have...

I'm really getting into the process of trying to re-create the authentic English Cask Ale's that I've had in England, but have only made one solid attempt so far. I conditioned at 70 and everything was just fine. Everything I have read/seen in videos from professional brewers who make real...