Yooper

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• Posted in thread: proper way to carb. on 05-23-2013 at 05:21 PM
  Whoa, lolSo you want to maintain the same pressure throughout the entire process. This makes
  sense so you dont lose your carb level. But why does everyone drop the pressure to 5-10 PSI to
  serve? I got...

• Posted in thread: Should I...or shouldn't I...? on 05-23-2013 at 11:57 AM
  I'd just make a small starter, to get them awake and active again.

• Posted in thread: Fermentation temperature profile on 05-23-2013 at 11:51 AM
  Similar to diS (or is it daT :p). For most of my ales I'm cold crashing by around day ten and
  transferring in two weeks or less.That's similar to what I do. I pitch at about 62 or so,
  depending on yea...

• Posted in thread: Questions on Campden tabs on 05-23-2013 at 02:49 AM
  I'm still a little unsure as to when you add the campden tabs. I do all grain so should I split
  a half tab between the ~10 gallons of strike/sparge water or can I put a quarter tab into the
  wort befor...

• Posted in thread: Belgian Blonde tastes like Trub on 05-23-2013 at 02:45 AM
  I am a fan of long primary, and get no extra yeast character from the practice. This is simply
  incorrect...Really? I bet you do, but maybe you like the character. To say you get "no extra
  yeast charac...

• Posted in thread: Keg force carbing, absorption rate? on 05-23-2013 at 02:30 AM
  I don't know the answer to your question about absorption rate, but it doesn't sound all that
  strange that 20 hrs later the gas would be absorbed - the headspace on a full keg is pretty
  small so how m...

• Posted in thread: Fly sparging question: mash thickness and mash out water additions on 05-23-2013 at 02:24 AM
  Personally don't try and hit a certain efficiency, rather to hit the target OG and volume for
  the batch. I track my efficiency only to reveal issues and for planning purposes. I too average
  in the mid...

• Posted in thread: Question on diluting wort... on 05-23-2013 at 02:21 AM
  Sure, you can do that. You can use a "dilution tool" to tell you about how much water to add to
  the volume to get a specific SG and volume.

• Posted in thread: 2 qs on 05-23-2013 at 02:03 AM
  How long do they produce? I don't know the maximum for sure, but I've found some old hops vines
  growing on old farmsteads that are over 100 years old. They grow big, and actually spread a
  lot, and are...

• Posted in thread: Belgian Blonde tastes like Trub on 05-23-2013 at 01:58 AM
  Generally, I never go that long either. But in this case I sorta mis-planned another batch and
  this particular beer got back-logged in the primary for a month. Based on what I have read on
  this forum,...