Recent content by coyote

I'd bet money those directions (30-120 minutes) are for "seconds", not minutes. I hit my high-grav brews with 2 minutes of O2. latest edition of BYO mentions 2 minutes, as well.

anyone do a side-by-side comparison with thinned and un-thinned harvest size? I'd think that un-thinned would be better for root development in younger plants than thinned ones would be.

has anyone actually used this corker for Belgians?

I'll check them out. Thanks!

source? Thanks!

FWIW... I'm still a newbie, but I started out with one kit. then brewed a single batch per a recipe. right after that one, I began modifying that recipe based on my taste preferences and increasing knowledge. (still working on that recipe, but getting closer!)

I have a package of Notty on hand! (for some reason, that doesn't sound good) anyway...Thanks!

appreciate the replies. I guess I was just concerned with pitching yeast into such a toxic environment (OG=1.103, FG=1.014).

what yeast do they use for bottling high gravity Belgians? I have one that bulk aged for over a year. I primed and capped a few six packs about 5 weeks ago and no carbonation yet...temps still a little cool at about 65 F. thanks.

what she MEANT: "I'm tired of looking at your junky stuff in MY house... move it OUTSIDE!"

appreciate the reply, Derrin. would the thermowell fit in the smaller carboy cap opening? (I don't own a thermowell yet). thanks again.

anyone use these together? (I haven't had great seals using just a rubber stopper...) thanks.

this exact kit was my first wine...got raves from the people I gave bottles to. have to say, I like it too. now back to my Belgian Ales...

right after my last brew day, I was wondering the same thing for flavor additions. time will tell, I guess (still fermenting)

appreciate the effort, WortMonger. like I said...this is a new development for this spunding valve.