Recent content by StephanHaus

+15=6290

same here. i was so excited. he got me good

I don't even call it a hobby anymore. It's become an addiction, and I just love spending money on it. All for a probably overkill system lol, but that's what makes it so fun to me. Adding the engineering to it.

Like some of the others have said, the grain bill used will determine a lot of the head retention properties of the beer. You can always add certain grains (f/e: I think carafoam? but not entirely sure) in order to increase head retention. That being said, I personally think a creamy head is...

So..after coming back to this thread and seeing all of the controversy, I figured that I'd tell you guys that my beer is carbed up and has a beautiful, creamy head. Thanks for all the help!

Your plan looks pretty much what i'd say to do! However, someone else might be able to back this up, but i believe that bulk lagering is usually preferred. So if it were me, i'd let it bulk lager at 32 degrees, then bottle carbonate for 2-3 weeks. That would be how i do it.

I'm sure it'll still make some difference, but as others have said, the combination of the two is what makes your beer really sparkle! I'm sure it's still worth it to try though!

^This is the best advice ever. It makes a very similar PBW blend. I am not sure if oxyclean foams, but I just wanted to say that the star san foams a lot, so if foaming is an issue, you may consider using saniClean because it is a lower foaming version of star san.

That's really cool!Might have to make one for the new year!

New Orleans Saints fan here, but I'll cheer for the cowboys since Prescott is a MS guy like me

Didn't mean you to stir up trouble just wanted to know if Line length had any effect on carbonation, but you guys answered my question. Thanks

Cold Crashing helps to flocculate all of the floating yeasts. When they flocculate, the added mass increases the likelihood of them falling down to the bottom of the carboy, thus clearing beer. If you combine cold crashing with gelatin finings, you'll likely have a crystal clear brew!

Like the others have stated, I believe that sparring rinses the rest of the sugars coating the malts, thus resulting in higher efficiencies. By this logic, I believe that sparging should always result in higher efficiencies than if you weren't to spare. That being said, sparging a biab kind of...

All good. Just to clarify with the others, I am force carbing with CO2, and have begun the set and forget method after some serious carbonic bite issues with my last force carbonation "30 psi burst" practices!

And in terms of the flow control taps, I have been drooling over the perlicks for weeks. I am going to buy some in another few weeks because I love the idea of the control they give!