Recent content by wherestheyeast

Great advice - thanks. Turning UP the pressure would've never occurred to me! Sent from my iPhone using Home Brew

I recently bought a sanke coupler to dispense commercial beer from my homebrew keg setup. I've never (and don't) have foaming issues when dispensing homebrew, but get almost nothing but foam from the commercial keg. I'm using the same picnic tap & beer line that I used on my last homebrew keg...

Yup Yup!

I'm not sure what it should be, but I usually get to 70ish before pitching.

Oh man! This sounds fantastic! I've heard that Michigan has a great beer scene happening. I can't wait to visit some (all?!) of these places.

Alright! I'm actually staying in Holland & have been to New Holland a bunch (and will go again!). I've never heard of Greenbush, so thanks for that rec! I'm looking forward to Brewery Vivant! Would like to make it over to Bell's also. Anything else?

I'll be in the Southwest area of Michigan for a couple of weeks soon and am looking for beer and brewery recommendations. What are some of the beers I should search out? Breweries? thanks!

Thanks for the responses! And a special thanks to Chris Colby -- I've enjoyed your articles on homebrewing along with your appearances on Basic Brewing Radio. Best wishes with the new blog! "Krausen can be higher than normal with a good batch of viable yeast. If the Krausen shows up early...

I did a BIAB IPA on Sunday that had an OG of 1.059. After reading much conflicting information rehydrating dry yeast, I just pitched the satchel of US-05 directly into the oxygenated wort. I had krausen forming within 18 hours. My questions: What, if anything, does the evidence of...

I did that recipe back before Thanksgiving. I didnt pay much attention to airlock activity, but it did take ~2 months to drop clear.

Thanks for the input; I think you are right. I turned off the gas earlier this afternoon & poured a pint late this evening & it seemed better. I'll pay more attention to pressure on future beers'

So its double the recommended pressure. What effect will that have on flavor, mouthfeel, etc? Does any permenant damage occur to the beer if "over" carbonated (per style guidelines) for any length of time? Can I bleed off the excess pressure & back the regulator down to appropriate...

I kegged a Saison on 5/26. Set the CO2 to 30psi for about 3-4 days. Backed it down to 15psi for another 3-4 days and poured a couple of pints. They tasted great! I decided to leave it on 15psi since. I've had & shared a few more pints (maybe a dozen) over the next three weeks -- all...

Have you used your new kettle yet? If not boil 6 gallons of water for an hour to see what the boil-off rate is. Don't worry too much about trub (yet) - focus on hitting your expected OG. Which, with extract is simply a function of how much extract is being dissolved in a certain amount...

Welcome & enjoy the endless amount of time you can spend here! Also, where in CO?