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You're probably closer to the source (just guessing).

Apparently, 236F is conversion temp for invert sugar. If I had such finite control over the temp., I would try to bring it up to 236F, and keep it there for a few minutes. I guess it's something to try anyway.

I have made some light yellow invert sugar, but find or determine how to make clear invert sugar. How is clear candi sugar made?

Say wha..a..a..t?

Now I'm getting nervous. It looks like I need to take apart the whole gas supply side of my keg system. It was bound to happen sooner or later. There is no serious effects from infection, so far, but I can taste the flavor difference after about 2 weeks. I knew I was living dangerously...

I have been re-reading some of these old posts because I find all this history about he origins of TT and associated yeasts. A few years ago, if you had told me that I would be so interested in yeast origins, I would have doubted that. BTW, a few months ago, I started using WLP005. So far, I...

Northern Brewer, that British brewers used a blend of so many different yeast strains, was a surprise to me. I must say that I am very interested in the Timothy Taylor blend of yeast strains. Some while ago, I read that one of the first breweries in the U. S. to brew British style ales (since...

+1 for the reg. needing exercise. I have an off brand (can't remember which, now). When I first got it, I had a hard time getting a consistent pressure reading, but five years later, it works just fine. As day trippr indicated, I'd exercise the regulator adjustment valve. Close the gas out...

dlettow, how do you like your gov regs? We're considering getting some for our draft lines at the VFW. Any feedback would be appreciated.

Update on your gov regs? I'd like to hear it.

I nearly always do keg conditioning, and I pressurize and purge the keg, then leave it pressurized with CO2. But I pressurize at serving pressure (10-12 psi). It takes a while for the CO2 to absorb into the beer, which will equalize and reduce the pressure in the head space. Hopefully, by the...

Hwk-I-St8, what in particular did you not like about the grain bill? Any specific ingredient?

Sounds like a good one.

Now I'm not sure. Maybe it was Ringwood, but one of the British ale yeasts was a blend of 4 separate strains in specific ratio or additions. Guess I'll have to go back and do some research to refresh my memory.

I fully understand. When we watch our grandkids, I don't brew, rack, keg etc. But I do have a few suggestions that might help you. When it's too cold for ales, I brew Lagers. Just a little too cold? Brew hybrids, or California common. Need to warm it up a bit? Use a Fermwrap...

Interesting.

If I recall correctly, Timothy Taylors is purported to be a blend of 4 different strains.

Northern Brewer, I just read your very enlightening comments about British beers. I found your comments about Samuel Smith especially interesting, and think you should contact them and share your opinion. Talking or corresponding with brewery management can sometimes yield some surprising...

What I do, is start decreasing my mill gap and running some flakes thru. I stop adjusting the gap when the flakes start breaking apart into small pieces. When I get a real mash tun with a false bottom, I'll have to re-evaluate that method.

Well that's good to know. I try to pulverize flaked grains as much as possible (without making flour) before adding to the mash. There's no husk, so most of it should break down and liquify. But I do have to confess that I do not have a false bottom, but it's on my wish list.