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It’s on 2016-2019

That's what's up

Belgian pale. Aromatic, biscuit, white wheat, bit of candi, sorachi ace and wlp530. This beer is awesome. Very springtime.

well, hello there

yeah, it doesn't. thats why its incomplete. time is a thing when force carbonating. common kegging instructions give you the chart and say set the regulator at xx psi and put the beer at xx° for x volumes co2. i suppose this is not inaccurate but the piece that is left out and which gave me...

The chart has incomplete data and thats frustrating for folks who are starting to keg and wondering how this all works. I found a system that works well enough for me through trial and error. By me, half the point of kegging is to pour a beer in less time than bottle carbing.

it has always vexed me that you can easily find the graph with pressure and temps for volumes of CO2 but nobody ever mentioned the time needed to achieve these volumes at that pressure and temp. So, for me, that chart was of very little use. I put a keg in the fridge at 30 psi for about 48...

my contrarian opinion is that there is a time and place for them. many on these forums poo poo anything that isnt a million ibu or a billion % abv or soured or fruited or barrel aged or made with the blood of polynesian virgins. More often than not I just want a drink. something wet, tastey but...

"most of what we think as "traditional" styles are not traditional at all, and are re-invented or plain invented in the last 30-50 years - saisons, bocks, porters, trappist ales, IPA - looked and tasted in 19th century (or even early 20th century) nothing like they do now (or they didn't exist...

Hop spider was getting clogged and I'm sure It wasn't flowing as well as it used too. We always rinse it good after ward but it seemed to be getting worse every time we used it. I tried star San. It don't really do anything. Brewery wash and finally a good soak in oxyclean. Nothing was really...

I'm going but only fri and sat.

two words. Chinook

some folks would call that a half empty fermenter. I wouldnt worry about it at all. dry hop away

There are absolutely words to release and there is absolutely not any real words to yellow leadbetter. I listen to PJ on zm all the time and I hear a lot of different versions of that song. It seems he has a few anchor lines he always uses that don't seem to mean anything but are coherent and...

i see now. you could make up a starter and pitch half ans save the other half. or you could pitch a portion of the smack pack and use the rest for a starter. either way would work just fine

I think that smack pack will provide plenty of yeast cells for your 2 gallons without a starter

I keep wlp004 and 008, they're my house yeasts. I also have 001 Cali, 530 westmalle and 833 bock. I think I also may be saving San Diego super yeast as well. I've made a starter from 18 month old yeast to no Ill effect. Some of them are 10+ generations old. This group of yeasts gets me through...

Again, ther are certain parts involved in pissing and puking, i mean vomiting and urinating. yeast dont appear to have these parts either. and if they do, are they defecating as well. i like to think that stuff falls out in to the trub so i dont have to drink it.

I'm not an expert on yeasts but im pretty sure they are not properly equipped to burp or fart. Burps come from gas in the upper end of the digestive "parts" and farts tend to originate in the lower depths. I dont think yeast have digestive "parts"