Recent content by woodman

I see Ranier there under the Pabst owner. I thought Ranier was bought out and shut down years ago by Anheiser Busch. Has it been brought back to life? Or is this an old chart?

I recieved my order after about 2 weeks. Not bad all considered but I was worried after what I read here.

I think pressurizing with co2 would seal it. The over-priming shouldn't be an issue if you are willing to draw a little off after a day or three. That way you can taste it and get rid of any sediment and drop the ending pressure accordingly.

Well this one is for my first all grain batch. It is wicked and dangerous. ''Hopicidal Maltiac''. I am so enamored of it that I will make it my sig line for awhile.

I've been using some that is about 3 years old and no problems.

Sorry, my bad.

This is in a half keg from the brewery. As far as I know the only change I can make to the pressure is when I twist on the sankey tap and start it flowing. I suppose if my pressure from my co2 tank is out of whack it could affect the pressure one way or the other. Will this somehow stir up...

I've got a keg (half barrel) of barleywine that's been sitting in my basement for at least 4 years. I was wondering if it would stay good. It's from Big Buck Brewery in Gaylord, MI. I kinda thought it would spoil after a year and since I was busy it never got tapped. You've got me wondering...

I truly enjoy Fat Tire and also the Tripple from NB. I figure 'to each their own'. I wish I could get it in Michigan but it seems they do not sell it here. I have to travel out west to get it. I remember the old Ranier Beer that I loved...couldn't get it untill I got out west. Then Anheiser...

I wish I would have seen this thread a week ago. I ordered about $150 of supplies from him. I was a bit put out when I got an e-mail saying my order wouldn't ship for at least 2 weeks because he was 'real' busy. If I'd known that I would of ordered elsewhere. Now you guys have me worried I...

I didn't bitter this batch a whole lot, so I'm thinking maybe I shouldn't whack it down then. Then again, couldn't I just boil some bittering hops in my additional water and adjust the alpha acids?

Apart from adding more water to eliminate unwanted air space in the keg, is there an easy way to add CO2 from a cylinder into the headspace to eliminate oxygen. I'm thinking of simply sticking a hose from my cylinder into the headspace to displace the air. I believe CO2 is heavier than air so...

This is what I was hoping. If I keg it with a full 5 gallons it should eliminate more air from the keg too.

Hey all. I've got 4 gallons fermented and want to keg it in a corny keg. It is kind of strong and I want to add about a gallon of water which should fill the corny keg up. My quandry is this: I don't want to add any undue oxygen to the batch at this point or it may affect the crispness of...