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Turns out all I needed to do was slowly bend it.

Say!@&$?! The blinking' word is say. Frickin' typos.

I'm usually a keg/force carb guy so bottle conditioning isn't my bag. I bottled my russian imperial stout on 2/10/13. Yeast was wyeast 1968. I wanted about 2 vol CO2 so I added .95 oz sucrose to the 2.5 gal beer then bottled. After I realized I underdid the sugar (for the calculation I used the...

I likes it real fine. Nice sweetness with a hint of sour. Clean alcoholic burn. Super-good.

I also tried a similar approach with two-row plus crystal malt. Twas a complete flop. I think the hulls absorbstoo much liquid severely limiting yield. On tasting, the bit of liquid I could get didn't seem very alcoholic, if at all. :confused:

Been lurking in this thread. Tried it with panda balls :D and jasmine rice. Harvested today. Got about 2.5 L of lovely rice wine. Now pasteurized and cooling. Next the big test; will my wife like it?

Sarah, one more question. Do you hold the wine in the fridge after b/s? Would you ever expect to see signs of fermentation at refrigerator temps?

Wife and I made a riesling this fall. Turned out not half bad after backsweetening a little. She's very pleased. Anyway, I'm looking for relatively inexpensive clear 750 ml bottles (24). Any secret sources? thanks much.

Hey Y'all, The inlet/outlets of my immersion chiller come off the coil at a 90 degree angle. I want to bend it to 75-ish degrees so any leaks at the hose fittings will run out of the kettle. What's the best way to do this (me not so handy)?

And if the yeast came from a frozen stock, call it, "Nitro-Glycerine, really packs a wallop."

No problema. You owe me a beer though :)

My feeling is that it's fairly obvious the conventional explanation doesn't fit that facts well. Until I began making nitro brews, though, I hadn't given it much thought.

I think they have one at my LHBS. perhaps they will let me borrow?

The only bladder I typically associate with beer is my urinary bladder :) Sounds like a possibility. Any specific instructions/product recommendations? Assuming I use a corny keg, how would one differentially carb the beer versus inflate the bladder.

I'm no big fan of Mac and Jacks African amber, a popular PacNW brew. Tastes green to me.

I'm scientific but not engineering minded. If someone could design plans for a piston device to push beer through a stout tap, I be interested in making one, performing experiments and publishing. Fun!

Explained in the thread. Small bubble foam consisting of CO2 =creamy smooth head

I think your observations with argon accomplish effectively the same thing as a purely mechanical system: it clearly can't be nitrogen in the foam and there can't be a diffusion gradient effect contributing to foam stability. I say case closed. :)

To elaborate a little. I'm not a huge bitters guy but find them mostly drinkable if not a little bland. Thought the ringwood in ol' thumper would make it special and unique and it does, just not in a manner solicitous to my palate.

I've heard that one and I formerly believed it. Now my belief is that a foam consisting of smaller CO2 pockets (a stout tap foam) is inherently more stable than one comprised of larger bubbles (for example, those forming spontaneously on the asperities of your beer glass). Two lines of...