Recent content by rdkopp0153

2017 Recipes have been added to my catalog. Sorry if I missed anything, please let me know I and I can update. Thanks http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

Updated with 2015 recipes. http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

In my opinion, flowing too fast is only a problem if the beer is overly foamy. My problem is that the beer isn't carbonating and has zero head formation.

Most water supply sources will at least list an average water chemistry report. This doesn't include the chemistry changes as it goes through all the piping to your faucet, but it's a good start. The "WATER book: A comprehensive guide for brewers" is also an excellent resource. Well worth the...

Hi, I've been kegging my beer for the last 3 years, but recently moved from Colorado to New Hampshire. In the moving process, I sold my old fridge, upgraded to a "keezer" with temperature control, and replaced my lines. Since I moved, I'm having difficulty getting my beers carbed to the...

And if anyone notices any potential transcription errors in the 2014 recipes please let me know and I will make the edits.

No problem, glad it's getting some use! I still use it as a way to develop most of my recipes too.

I got tired of waiting for the AHA to post the recipes online, so I hand entered the 2014 recipes straight out of Zymurgy magazine. Enjoy! http://www.alternativecommutepueblo.com/2011/10/ahanhc-gold-medal-winning-recipes-for.html

That's my thought too, that the beer line might be funked.

I was under the impression that diacytel is either caused by yeast from fermentation or bacteria. Not boil off. Are you thinking of DMS?

Weird question. I take a wine thief sample from the top of my German Pilsner in the keg and it's tastes great, noble hops, pilsner malt, but when it's run through the line it has a heavy diacytel taste? It's only been the first few pulls of the keg, so maybe I'm tasting yeast too?

http://byo.com/stories/issue/item/635-fermentation-time-line But the majority of fermentation and flavor profile is done in 3-4 days.

Looks like lots of good healthy yeast!

Straight RO water? That could be an issue itself. I've also had long lasting krausens when fermenting cold. Just takes longer to drop. Patience grasshopper.

Just yeast floaties from the krausen. Swirl it up a bit, they'll drop out...or just be patient.