Recent content by O1DMBFan

Thanks ESBrewer, I'm not interested in the specifics of the recipe. Just using it as an example. Does anyone know what the "standard" would be? To refer to malt percentages based on volume OR possible extractable sugars?

Thanks for the reply ESBrewer. Should I not be breaking it down this far then? Should I operate on % of weight or % of sugar when developing recipes? I figured % of sugar was the more controlled and accurate method rather than weight, since each grain contributes different ppg. Thanks for...

Hello All, Thanks for taking the time. I know there are plenty of software options out there to help in this process but I'd like to have a full understanding of how to manually calculate expected pre-boil/original gravity before leaning on those crutches. I believe I've got it figured out but...

You can definitely count on a follow up report following this weekends kegging. I'll keep you guys posted, sub for updates.

If you have the option, I would always choose Ball Lock. It's a much tigher seal and connection. I've dealt with Ball Lock at a local brewery I work at as well as Pin Lock in my home setup and Sanke keg's both at home and the brewery. The Pin Lock has leaked on me and colleagues numerous...

Thanks for the recommendation, I agree, I don't want to rush the process, that's why I'm trying to find a way to measure when it would be complete. I agree with the logic that the psi will climb and climb until the yeast are about done and the CO2 is no longer being created. This would be...

I was thinking since I haven't seen a write up on it, that I may be forging my own write up soon enough. Thanks for the info, I think I'll start a trial and error process. We force carbed for a while, I by no means think it's a bad route. We're just experimenting and trying out what works...

Wow, what a good point, not sure why I hadn't thought about it that way. Kind of an "oh doy" moment. Thanks for pointing it out haha. So, if once the keg has reached 30psi (at room temp) I can expect good carbonation and can chill? Or should it sit at 30psi for a certain amount of time?

We've recently switched to priming sugar for our method of carbonating our kegs. This thread is not to discuss the merits of force carbing, please do not respond to my questions about priming sugar methods with force carbing methods, thanks in advance. So, we prime with sugar that's been...

Kirkland signature. They sell 1 gallon jugs paired together.

We make it a point to get all of our apple juice there when we make our hard cider. It's wicked cheap and all natural, no preservatives just like WLP775 likes it!

This is awesome news! Sorry that it's been a tough time up until now, but hopefully you're over the crest and things get better. We'll be drinking to you tonight! Cheers!

Our tried and true method ended up being trial and error for each style haha. That's not really an option for you since you'll be entering this into a competition and don't have the time. Witbier traditionally has high carbonation. I'd shoot for 2.5-2.6 volumes of CO2. That being said I've had...

Looks like they just posted official results for the following Judging Centers: New York City, NY Nashville, TN Kansas City, MO Austin, TX You can view them here: http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/ Can't wait to see Denver, CO up...

Here's some info on the yeast in case you were curious. http://www.whitelabs.com/beer/strains_wlp320.html I figured we didn't need to wait any longer because it's 1.008. So technically I could bottle tonight then, right? Why is the air lock so active still if the gravity is at 1.008, will it...