Search results

Steps 1 and 2... Your not really going to see any activity but the lacto is working. Though now that you swirled the starter around that aeration could make it get funky. If it doesn't your in the clear but if it does you might have to try and use a small portion of that starter to propagate...

I have one of those micron screen dry hop things for dry hopping kegs. I filled it as full as I could which IIRC was like half a box of cereal. Nothing to sanitize if you open a fresh box, right out of the packaging and into the keg.

I've dry hopped a stout with Reeses Pieces cereal in the keg. Came out really good and was a hit with the LHBC. Just make sure you have it in a muslin bag or keg dry hopper.

Is this a serious thread? I feel like this dude is trolling everyone. He knows why his "lagers" aren't clear he's been told about it for over 20 pages in his last thread.

Lmao like I said there's no mistaking a super hot, it's painful. I don't know why people do dumb stuff like that though. Peppers are no joke and will not show you any mercy. Love them, respect them, fear them!

Sounds off to me too. Even the low end of their scoville range is considerably hotter than the majority of peppers. If a tiny slice of the pepper doesn't pack some brutal heat it's probably not a super hot. There's no mistaking the heat of a super hot it's painful.

I do

I may have missed that its hard to tell who's being serious or not here :fro:

What I would encourage anyone to do is take the people that wrote the PDF out of the equation and read the brewing literature for themselves. Then make your own decision based on the science that's out there. FWIW if you wanted to take Master Brewing courses at Siebel you would have to read...

Here has been my thinking lately... Follow all the regular procedures but let the beer ferment out. After filling the keg then pop the lid and add the priming sugar, seal and purge at 30 psi. That gives the lowest O2 levels possible for the yeast to scavenge during priming. If it works...

All of that is absolutely significant lol. You fermented at lager temp, brought it up for a diacetyl rest then started lagering. That's a bit different than what the OP has been doing riding the whole thing out in the 60s.

I'm chill I'm just trying to keep this thread going forward now that everyone is playing nice in the sandbox. If you weren't trying to be snarky then I'm sorry I took it that way. Given this threads history it seemed like someone trying to stir the pot again. I do recognize your handle from the...

It took like 60+ pages for this thread to settle into something productive for everyone. I've honestly seen more work done in this thread for LODO ales than on the other forum. So coming in here and calling everyone a bunch of amateurs is just stirring the pot and contributes nothing helpful. I...

Can't be any worse than Buds Clamato beer. Go for it

Don't let that stop you. I learned to brew at 22 and by 23 was the president of my LHBC. If your doing your homework and brewing great beer people will take you seriously.

I mean this in the nicest way possible but If I were in your position I'd have already started brewing. With a keggle and a 20gal BK already on hand I don't understand the need for spending money on a system instead of starting with what you have. You have the gear to brew plenty of beer to at...

Interesting stuff thanks for posting! Good point. Which by the numbers could make bottles appear better. The nice catch with the lines though is people generally don't leave their kegs hooked up for a year straight.

It could always be a double edged sword though. Don't some antioxidants become unstable and set off all sorts is staling reactions? I feel like I remember reading this about ascorbic acid.

I wouldn't be ready to go down that rabbit hole so easily without some testing. I know plastic is permeable but the question really is how much, if any, ingress do the lines actually allow? And, as mentioned, would it even matter given the lines are under constant pressure. According to Wambles...

Google co2 impurities and lots of stuff like this comes up... http://products.baseline-mocon.com/Asset/D032-1-BevAlert-Analytical-System.pdf http://m.co2meter.com/?url=http%3A%2F%2Fwww.co2meter.com%2Fblogs%2Fnews%2F16831989-why-the-grade-of-co2-gas-you-are-using-is-important&utm_referrer=#2730...