Recent content by larbogast

The glass carboys are great for watching fermentation but are a pain to clean and move. With plastic, I worried about sanitation. The Chapman SS fermentors are affordable and easily cleaned. The SS bucket fermentors can be sanitized more by boiling a little water in it and are super easy to...

Zine: Zymurgy, BYO/ podcasts: Brew Strong, MBAA, Milk the Funk, Beersmith. FB: MTF, German Brewing, Brewing With Kweik, Omega Yeast Brewing Community.

Did you not want any adjuncts added. Corn, rice?

what beer do you have on top?

If the keg leaks out the main opening, I pull up on the cap while pressurizing it right after racking a new beer; usually it will seal properly after being under pressure for a bit. If the O'ring doesn't seal at that time, replace it.

Just got this last week. I used it over the weekend to carbonate 3 kegs. Once the keg equilibrates with the dialed pressure from the regulator, the beer going by the stone stops foaming. If you halt the pump and temporarily turn off the CO2, you are able to purge the keg and start it up...

Pine-X IPA 5.5 gal Munich Helles 6.0 gal Witbier 6.0 gal Dry Stout 5.2 gal pumpkin ale 5.5 gal pumpkin lager 5.5 gal premium lager 5.0 gal cream ale 5.0 gal Maple brown 10.2 gal 18777.9 gallons

in 2016: Cream ale 25 gal Vienna Lager 5 gal Hefeweizen 10 gal American Wheat 5 gal IIPA 20 gal Maple Brown 5 gal Carribou slobber 5 gal Pineapple Express 20 gal Deadringer clone 5 gal Centennial SMASH 5 gal Witbier 10 gal Stout 10 gal Black LAger 5 gal Cream LAger 5 gal Oktober...

The WB 06 was great in a recent brew of mine. I was experimenting with a witbier recipe with only a little orange peel and coriander but with more hops than a witbier recipe. The WB06 yeast produced a great wheat bear not unlike the Allagash white. there was a citrus taste similar to previous...

I have since made two batches of hefeweizen fermenting at 61 degrees. These are outstanding. Very little ester flavor.

Just had a question regarding what temp is best for hefe's? I made a batch which was fermented at 65-68 deg f. My brew turned out more fruity than a classic hefe.

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