If you're interested in sours, Crooked Stave and Trinity are available.
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Breakside, base camp
I have not had success doing this. Here is what happens with me: I put 20+ lbs of CO2 pressure in the corny, the beer absorbs it, the head pressure drops, the seal on the lid fails just enough for the CO2 to escape and I come back to flat beer and have to start over again.
I've tried it a couple of times. One either has to keep constant pressure on it or hit it with CO2 multiple times a day.
Use keg lube? My kegs hold for months. In fact ive bought used ones that were last used God knows when, and they have a quart of pepsi and plenty of co2 pressure still in them.
Alright I got home and checked my notes. Turns out on the 1st, so 4 days ago, my SG was 1.017, so an attenuation of 50%. I just checked it again a little while ago, same SG, 1.017. How am I only getting an attenuation of 50%? Any advice where to go from here?Any chance you are using a refractometer to check your FG? Refractometer needs a correction when measuring fermented beer. Try the hydrometer if so.
Here's a quick one everyone should be able to access.We have found that after our beer has been bottled for several months that it has a very large head on it when we pour. It doesn't matter how slow we pour or how angled the glass is - it foams up like crazy. Are we doing something wrong or does this happen often with natural carbonation?One common source of gushing that is often ignored is calcium oxalate, or beer stone. If Calcium is low in your brewing process, beer stone can form in the bottle, instead of the tun and kettle, and lead to gushing.
Interesting, do you have a reference or can you explain, never heard of this...
I guess what I'm looking for is something similar to Green Flash West Coast IPA. I like the grapefuity taste of that. Mostly just want to try something different, but I don't want to use clashing flavors, or something that would be completely inappropriate.
there is a greenflash recipe in the latest issue of zymurgy that uses simcoe and columbus for most of the bittering and flavor additions until the very end. It then calls for a large late addition of cascade and uses centennial, simcoe, columbus, amarillo and cascade to dry hop. i have made this before and it is very good. on my latest attempt of this beer i substituted the cascade additions with citra and it turned out awesome. there is a huge grapefruit character that you may be looking for