Recent content by wes200x

Do to some health issues I was going to cancel my order for the new Z2. After seeing what the preorder price is now I figured I would pass on the saving to some one HBT. I paid 2000 plus 250 for shipping. Right now the preorder is at 3000.00 for the Z2. Plus since I purchased it early you will...

I just finished doing an install on my new 7 tap kegerator and thought I would share the method I found worked super easy. Get a long punch with a very slight taper. I suggest getting a new one so it does not have any imperfections from pevious use that will damage the barrier on the inside...

The reason I asked was I have never used a mixed culture. I usually mash at 158-159 use a belgian yeast most of the time abbey ale yeast wich on my last sour had gravity down 1.017 in 5 days then i cold crash to get it of most of the ale yeast let it come back up to temp and pitch 1 or 2 strains...

Okay so I made a replica of the Bruery Tart Of Darkness from morebeer I mash at 157 to leave some complex sugars for the bret and pitched the roeselare at 65F and let it free rise to 68F during primary. Once the primary was dying down after a week and a half I let the temp rise to mid 70's to...

the site you are looking for is eurocork.com

So i am now wondering what do your great minds think is closer 36% or 13% any comments or what do you think my step up volumes should be with the starter. I am using a shaker table with pure oxygen with .5 micron diffusion stone.

I have a vial of white labs WLP300 with a best before date of 12/12/2011. Beersmith 2 says the viabilty is of 36.5% when i set the production date at 8/12/2011. I made sure and set the brew date was set for today because i know that were it gets its date to calculate the viability. Mr Malty on...

I am interested in 2 I am in laguna hills very close to irvine thanks