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https://youtu.be/uTUP4ET2IE0 **** ^^^^^^

The infiltrator Army of one

I advise the same process as straight co2 beers: set it and forget it. For nitro (75/25 blend), I put it on at ~32-35 psi and leave it be. It's just too easy to screw up otherwise. After 2-3 weeks it will cascade as expected. Totally worth the wait.

I guess it lingered :D

I really liked the way his back story was revealed in reverse in the comics, very cool.

Beer gear woohoo!

Co2 bubbles?

I do this all the time. First off, put your bottles in the freezer for a bit. That will greatly reduce the amount of foam. I slip a piece of tubing over my taps and fill bottles from the bottom up without worrying about reducing pressure. I fill over a bucket and let a little foam over the edge...

Congrats on 10 years, hope you have many more!

Please and thanks!

First one in July? 07/07

They were simultaneously celebrating and lampooning the classic films of that era. I don't think that is pointless. I found the film to be a very fun one and fits right in with the rest of the Coen lineup. "Would that were so simple." That cracked me up. Plus the musical number with Channing...

I've been unscrewing the nozzle after a pour. As soon as it comes off, the beer on top of the restrictor plate drains through. There will usually be another drip inside the body you can coax out by touching it with your finger. I wish they had a valve of some sort that could drain this out, or...

I use blue painters tape and a sharpie. There is a company that makes engraved plastic tags for all the styles. The tags hang from a small chain. I think they are or were, a vendor here because I won a single tag in a forum contest a few years back. Sorry I don't recall the name of the company.

I wouldn't worry about it, likely just yeast or fruit constituents. If it's infection, hopefully it's a pleasant one :)

Maybe pectin from the cherry purée? I'm not sure, never used it myself. Was the fruit and juice pasteurized before adding?

If certain enzymes are more efficiently breaking down complex carbohydrates at a particular pH, I would say yes, that could affect the flavor. It's not like you can reverse enzymatic activity and put the unfermentables back in. With these ultra modified malts we get these days, it may be a...

I went by for a beer this afternoon, but they were closed. I don't know why I kept thinking it was Friday all day. Thanks for the update. They make some great beers!

I like Erythritol, it won't ferment and tastes close to table sugar, but a little less sweet. It is a sugar alcohol but is more bio available so it doesn't cause the gastric distress some of the others are famous for. Truvia has been gaining popularity as well which is a blend of Erythritol and...

Looks like scoby to me.