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A friend recommended Old Thumper. I was not a fan.

Oh yeah, I forgot one thing. Has anyone ever tried no Co2? I use beer gas so it's formally impossible. But I'm betting straight nitrogenated beer poured through a stout tap will have minimal foam.

Ok, maybe there is no great debate but what the hell. We've all heard and digested the explanation of nitrogen beer's tiny cascading bubbles and contribution to creamy mouthfeel. I first leaned the "science" of nitrogen bubbles from Cecil Adam's Straight Dope column and have been repeating...

Thought this was intriguing at first then remembered how my chest keezer works. Cooling lines run against the skin of the inner cabinet, then there's an inch or two of foam insulation, them heat dump lines run against the outer skin. The outer skin is in fact a heat exchanger and is hotter than...

Any thoughts on sorbate vs benzoate?

Why do you add the k-meta and sorbate 2 weeks prior to sweetening?

How much postassium sorbate do y'all add?

Isn't the CPAP machine noisy?

Anyone else have a S.O. that complains a beer or two increases snoring. Sucks because she really dislikes snoring but I really like IPA's, pales, kolschs', porters, stouts. wits, well you get the idea. :(

PAC NW tap water all the way baby :D

I usually use wyeast american ale for this style (which I think is similar to White Labs Cal Ale) and 63 F is great for the primary ferment. Produces a nice clean beer. I suggest raising the temp to 65-67 after active fermentation completes. Helps the yeast metabolize diacetyl.

Thanks all. By the by, the warm raisin cinnamon loaf just came out of the over. Smells delish!!! Will pair well with my belgian wit.

So bread yeast breaks down starch but brewer's yeast cannot? Or perhaps brewer's yeast can but does so inefficiently?

Sorry for the non-fermented beverage question but fermentation is fermentation. So I've been making lots of no-knead bread as of late. The recipe is so simple and the bread is delectable.There doesn't seeem to be a carbon source for the yeast, yet the recipe works. The basic ingredients...

Thanks. I don't bottle much and hazily recall folks worrying about bottle conditioning with highly flocculant strains. Guess I drink a brew and not worry :D

I'm fermenting a Russian Imperial Stout with London ESB yeast. Normally, I'm a keg/force carb guy. But this time, after initial fermentation, I plan to crash cool then bottle. Will there be enough yeast to carbonate? Should I lose the crash cool step? Add additional yeast?

Do you weigh down the bag?

You probably mean you've left the beer in the fermentation bucket or carboy (not the keg) for a month. Small chance of yeast autolysis contributing some off favors but most likely no problem. In fact, one week is probably too short a time as it's after one week that the green beer flavors...

Great idea. Wish I read your post before using the bearings ;-)

This appears to be a great option for future dry hopping.