Last Activity:05-26-2013 1:55 PM
1 Likes on 1 Posts
Posted in thread: Beer in my CO2 tank on 03-31-2013 at 02:26 PM
I've been to a shop that cleans and re-stamps cylinders with the DOT stamp for pressurized
gasses, and they were definitely cleaning the cylinders with pretty hot water. Maybe it wasn't
boiling, but i...
Posted in thread: The great nitrogen bubble debate on 03-05-2013 at 03:32 AM
It seems like you could test this in a straightforward manner by having a bladder inside a keg.
If the beer was carbed to a normal level, and then placed in the bladder, you could pressurize
Posted in thread: Advice on packing wine in suitcase... on 03-02-2013 at 01:03 AM
I've put each bottle in a couple of socks (or one thick wool sock if you're going someplace
cold), and then put 'em in gallon ziplocks (separately). I've only had four or five in a
suitcase at a time,...
Posted in thread: Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) on 02-14-2013 at 01:01 PM
I made my first batch of Centennial Blonde a few weeks ago, and it is awesome! Such an easy
brew. I let it sit in primary for three weeks and then it went straight into a serving keg. I
Posted in thread: currant mead OG 1.360 ?? too high to pitch yeast? on 02-12-2013 at 01:34 AM
I bet you'll be fine. 3.5# of honey in 1 gallon finishes pretty sweet anyway, so you might have
yourself the makings of a pretty good mead there!
Posted in thread: currant mead OG 1.360 ?? too high to pitch yeast? on 02-11-2013 at 03:20 AM
That sounds like a JAOM recipe. Are you sure you measured the gravity correctly? Many people
get an OG around 1.130 (myself included). A normal hydrometer doesn't measure that high either,
at least th...
Posted in thread: HomeBrewTalk 2013 Big Giveaway! on 02-09-2013 at 05:18 AM
Ooh ooh ooh, pick me!
Posted in thread: What are you drinking now? on 02-09-2013 at 05:10 AM
Seriously drinking a pint of flat, 70F BM's Centennial Blonde (large FG sample), and I honestly
really like it. It's like a day-after-kegger beer from college if I could have afforded better
Posted in thread: Graham's English Cider on 02-08-2013 at 11:58 PM
I keg, and plan to use potassium sorbate to knock the yeast down a peg. Back-sweetening and
bottling sounds way to labor intensive (filter, bottle and then pasteurize? Ouch).