Last Activity:05-23-2013 12:27 PM
Age:49 years old
Likes Given: 89
1967 Likes on 1509 Posts
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
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
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
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