Recent content by William656

Williams 728
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  1. W

    Dry Yeast Safbrew Abbaye vs. Mangrove Jack M47 Abbey Experiment Results

    Depending on what temp you're fermenting it at, I think you may really like the M47. Cheers!
  2. W

    Dry Yeast Safbrew Abbaye vs. Mangrove Jack M47 Abbey Experiment Results

    The Abbaye yeast beer is delicious, very light bodied. Subtle Belgian ester profiles that are in line with ripe fall pears and a tiny bit of white pepper. Very subtle. The M47 has a more character. I've come to call it an Extra Pale Tripel. My friends and family like it better. They are both...
  3. W

    soppressata first time.

    Congrats on getting started. Unfortunately there needs to be a lot more information here to help you out. What kind of meat did you use (commodity pork, heritage pork from a small farm...), did you use a bacterial starter (what kind, what temp, what humidity, how long), did you keep all your...
  4. W

    Dry Yeast Safbrew Abbaye vs. Mangrove Jack M47 Abbey Experiment Results

    Cool, thanks for the tip. I didn't "think" it needed to attenuate more and felt pretty great about the 1.012. The M47 is a lesser attenuating yeast so I was not surprised by the large differences in final gravitates. But sometimes it's better to be safe than sorry, but I had already cold...
  5. W

    Ping-Pong ball dry hop in keg?

    Morebeer sells these corny keg lids with welded tabs attached. Seems like that's another reasonable way to go. https://www.morebeer.com/products/cornelius-keg-lid-welded-tab.html Cheers!
  6. W

    Dry Yeast Safbrew Abbaye vs. Mangrove Jack M47 Abbey Experiment Results

    Hey! So, living in an area that is balls hot in the Summer, I don't like to ship fresh yeast to my home, especially because it usually ends up in a bank of mail boxes sitting in 100 deg+ temperatures after delivery. Because of this, I have been doing a number of split batches to test various...
  7. W

    Sanke Keg Force Carbonation

    Dude! The dime trick totally worked! Thanks.
  8. W

    Safale S-33 Experience

    Brewed a 10 gallon batch of a Saison and pitched 5 gallons with T-58 and the other 5 gallons with S-33. 14lbs Castle Pilsner 1lb White Wheat 1lb Acid Malt 3lbs Munich 1lb Carafoam 3lbs Beet Sugar Mashed at 148 degF for 3 hours (went shopping). 74% efficientcy. Boiled for 90 mins...
  9. W

    2 Zone Fermentation Chamber Build

    Bottom chamber
  10. W

    2 Zone Fermentation Chamber Build

    Top
  11. W

    2 Zone Fermentation Chamber Build

    Almost done.
  12. W

    2 Zone Fermentation Chamber Build

    That's great. I have been building mine for a couple months now. It's slow going but I have been using a lot of the info you provided. It's probably 80% done now. Thank you for taking the time to reply.:mug:
  13. W

    2 Zone Fermentation Chamber Build

    I've heard of issues with dampness and mold. Any problems here? It's been a few years. Curious how this is holding up.
  14. W

    2 tier, 2 zone fermentation chamber build (AKA Racer X)

    I've heard of issues with dampness and mold. Any problems here? It's been a few years. Curious how this is holding up.
  15. W

    (Home made) PBW - safe for glass? (Safe in general?)

    FWIW, I am going to try to add a Chelating ingredient to my 70/30 mix and see what that does. https://www.ingredientstodiefor.com/item/Tetrasodium_EDTA/177/ At a useable rate of 0.2%, in a 10 pound batch, that puts it at 0.8oz per batch. You can get 4.4oz on Amazon now for under $10. So...
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