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Yakima 728
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  1. A

    Properly Back-Sweetening

    So almost done with a 3 gal cider. I suspect it will be pretty dry when I am done. 3 gal unpasteurized fresh cider 1 pack cider yeast. (no sugar added) what is the best way to back sweeten? I was planning on crashing it for a couple days and then add campden. followed by pasteurized...
  2. A

    Properly Back-Sweetening

    So almost done with a 3 gal cider. I suspect it will be pretty dry when I am done. 3 gal unpasteurized fresh cider 1 pack cider yeast. (no sugar added) what is the best way to back sweeten? I was planning on crashing it for a couple days and then add campden. followed by pasteurized...
  3. A

    Getting a yeast starter from Fat Tire

    Was wondering if anyone has got a successful yeast from a bottle of Fat tire. This would be my first yeast harvesting. Do some companies do a pasteurization process rendering the yeast unusable? Thanks
  4. A

    Need help with too much head

    man I wish this conversation was in a different forum.... enough with the jokes. My setup is a 2 keg fridge running up to a draft tower. (Total run is 3 feet) When I start pouring a beer, the first 3 seconds is all foam. After that it’s perfect I clean regularly. Have adjusted my psi all...
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