Recent content by CheemsAF

$18 and change, 5 mins in and out...kept my bottle. :ban:

Thanks, I'll give the guys up in Ogden a call. Airgas was the inspection police. & I already have one of those CO2 stickers on my bottle, so hopefully I'll be good to go. I appreciate the quick response!!

So did anyone ever find a place that actually refills bottles on the spot and not exchange them? I think I've called about 8 different places from SLC to Ogden so far and I continue to get the "well, you can call our welding retail supply they do that"...1 min later on the phone w/welding supply...

Howdy fellow Utah brewers. I just moved in from CO to Kaysville and have a few questions about getting started AG brewing here. 1. What LHBS do you recommend? I did a search and found one up in Ogden and a couple down in SLC. Any places to stay away from? 2. Local tap water...do y'all use...

Bobby M, After taking a hiatus to the wonderful country of Afghanistan for 9+ months, I started to experiment with the a few different partial pressure laws on my beers upon my return. Namely Henry, Amagat, and Daltons' laws. There are way too many variables to come up with for a single...

Just brewed this yesterday, can't wait! Although I altered the original recipe: increased grain bill by 15%, increased IBU by 2, using Wyeast 3068 instead of 3056 (LHBS limitation), and used half a jar of home harvested honey (Mom's a bee keeper). We'll see how it turns out. Yeasties are very...

Bobby M - Well, no answer from the prof yet. Found out he's now the associate Dean at the AF Academy, so he's probably not going to respond. However, I've come a little ways tonight. But all I've been able to do is basically recreate those kegging charts you can find online at different temps...

Yes, that's an important part of the equation. The psi difference on the surface area (not necessarily the entire empty head-volume) is a factor; as well as the volume of liquid being carb'd. Obviously the more head volume, the more CO2 is required to get a certain psi at the beer's surface...

Okay, for you scientifically inclined/minded...I finally read through this whole thread and think my BS/MS degrees can help out those in need of empirical evidence on solubility of CO2 into a liquid. I pulled out my old fluid dynamics book, dusted off the cover, cracked it open and looked up...

Yeah, it took a few months for the flavors to mellow. You'll taste the vanilla for sure at first. I still have some from this summer and the flavor profile is much more subdued now after sitting in the bottles for about 3-6 months.

5 Demise Belgian 5 Irish Red 5 Hoegaarden Clone 5 Koelsch 5 Jasmine IPA 5 Duvel Clone 5 Gulden Draak Clone 5 Sierra NV Pale Ale Clone 5 Pumpkin 5 Nut Brown Ale 5 Christmas Porter 5 Negra Modelo (fermenting) + 60 = 36,577 gal total

@ Novabrew... I meant to reply to ya a couple of days ago. I always take copious notes on all the brews I do. When I brewed this I bought "real" pure vanilla extract and not imitation. I put 4 oz into the primary and then 4 oz into the secondary. It seemed like a lot of extract, but in the end...

Devilshprune, thanks for the insight. Understand your bubble analogy. I was just thinking since the CO2 actually makes contact with the beer that it may carb faster than injecting it into the headspace and forcing it into the beer. But, you're probably right, doesn't make a difference after...

I guess it's me not understanding other reasons why the dip tube is supposed to be where the beer comes 'out' from. Understandable that the mess was from 30psi and 12 hours later = shaking a 2 liter bottle of coke and opening the bottle. But the curiosity of the bubbly sound during those 12...

Well time will tell. I do know one of my Belgians (11.7% abv) called for WLP099 (super high gravity yeast) at the repitch. I couldn't find it here in CO, so I used the LHBS' suggestion of champagne yeast, and that worked fine. Best of luck with it. Belgians are tasty.