Recent content by PosterGuy

You just need champagne bottles, champagne corks, and corker that will accommodate them (unless you use plastic stoppers). You are essentially doing the same thing with beer, but sparkling wines are usually carbed up to much higher volumes. Dangerous? The pros wear protective suits when...

I would look into using a ss immersion chiller coil inside the conical. There is a recent thread on this subject using glycol with plastic units. I would plan on drilling for new fittings for your probe and in-out cooling/heating lines. You'll want to keep the existing PRV in place...

Those Belgians are busy little buggers. Way too early to rack it in that pic, but looks fine to me.

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No. PBW is a base and Starsan an acid. On a good day such a combination will simply neutralize itself.

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As long as your starting gravity isn't extremely high most any ale yeast should be able to ferment to dryness. You might look at unfermentable sugars in your recipes. Using a lot of crystal or caramel malts will leave you with more residual sweetness and fuller body that won't ferment out...

Chimay's Grand Reserve lists "wheat starch" on it's English label. They were apparently questioned about the use of highly processed starch and called this a translation error. They confirmed they do use less than 5% wheat flour to enhance head retention.

Great looking gear. Count me in.

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Westmalle Tripel

It sounds like yours got burnt on the bottom. If it has a bitter, burnt sugar flavor now this will definitely carry over to the bottle. When I make my own dark syrup I start by making a clear invert syrup. (About one cup of water with a pinch of citric acid per lb of sugar.) Heat stirring the...

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