Recent content by whitebirdfeathers

Russian River row 2, hill 56 clone. Delish!

Hmmm... you're right. Still kinda early here on the west coast.

I've never force carbinated but wouldn't the pressure still be at 30 psi in the keg even if the regulator is set at 10 psi? You may need to release some pressure from the keg before getting it back down to your serving pressure. How long are your serving lines? 10' is ideal in my opinion...

Thanks for all your responses.

I just made a batch of candi sugar for a Belgian ale and poured it on wax paper instead of parchment to cool. Now it has some wax soaked into the candi. Will this wax kill my yeast upon fermentation or will the boil somehow disovle it? Any advice would be appreciated.

2 taps - Oatmeal Stout - Westcoast IPA about to be kegged My wife recently mentioned wanting me to add more taps. I didn't see that one coming.

How about "Grain Bill's Tap Room"?

Dogfish Head 60 Minute. A rare treat here in BC.

714 - tried to dryit off a bit by waving it around. I do not recommend this.

I thought I would check Skrillex. Wow! I feel really old. Scatta by Skrillex

70% homebrew. I still love to try new brews and old favorites. The more beers I try the more I want to brew.

I had a batch of graff kegged that seemed like it would never carb up. It took about a month and a half or more to properly carbonate. No idea why though. I think with time yours will work out just fine.

while straight pimpin'

I would go with Perlick. Farmhouse brewing has them for cheap! Mine have never stuck in the slightest.

to slow down