Recent content by CplHunter

An update with my lessons learned: Temperature appears to have bearing on the time required to carbonate, even with increased pressures according to the carbonation charts. The 2.4 volume beers were still quite flat after 8 days on CO2 at 62F and 20PSI. I had to take remedial action, decrease...

Necroposting to update. It would not carbonate. Too acidic is my best guess. I used Red Star Pasteur Champagne yeast. I found a very interesting paper on this subject (after the fact), linked below: Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae...

My intent is to get as close to a creamy nitro head as possible. I don't expect it to have a mesmerizing cascade like a Guinness, but I do plan to push through the restrictor plate.

The main reason for the 30 PSI initially was to seal the keg, although now that I think about it...I could just vent that off after it is sealed. Your idea of raising the kegerator temp is a good one. At 60 F, I can obtain 1.2 in the stout and still have enough room on the top end to carbonate...

I didn't want to put it on gas for two weeks at 39 F because according to all of the charts I have, it will over carbonate. 7 PSI at 39 F will give about 2.1 vols. I have considered warm carb but the logistics of my home would require a second CO2 setup for that (which I might be able to make...

I am having a party in a couple of weeks. I purchased a stout faucet and have researched N2/CO2 mixes and the whole beer gas subject. As a temporary cheap-out method, I'm considering attempting to push through the faucet with CO2 only, given that it will only be on gas for approx 8 hours...

It tastes "good enough" to where I'm going to at least attempt to bottle it. I have to get some champagne yeast first, so I don't have a timeline as to when I'll get it done. I did have an airlock on it, although it ran dry.

I'm packing for a move. Under the basement stairs, I found a bucket of Oud Bruin that I brewed in March 2011. It was fermented with the Wyeast Roeselare Blend. There's about 4.5 gallons in the bucket. I'll be using capped 0.5L Weihenstephan bottles, not corked champagne bottles. Given its...

I'm curious if you've any results to report yet.

Blobfish (a sad one...) An "Aye-Aye"...from Madagascar.

Getting on a plane tomorrow afternoon. Heading over with a couple friends who were there last year (I couldn't make it :(). Woohoo beer! :rockin:

I have a 12 x 10 foot bedroom with a 6 foot closet that houses my projector. It lives on a shelf in the closet. I have the doors removed. I currently have an old, but trusty, Infocus X1. Even at the X1's SVGA resolution, with a *slight* bit of defocus, I can sit about 9 feet from the screen and...

First batch is in the fermenter! 6826 + 5 = 6831

I haven't found a source for plastic gas tubes. I thought of just removing mine, but didn't since they don't seem to have any "flavor" in them. They seem to serve no purpose other than keeping the last dribbles in the keg out of the valve should the empty keg become inverted in a drunken rage...

"Sounds" good to me! What'd you boil up?