I have two different porters on the yeast for a month now. Mostly it's laziness, but I'm also trying to condition it more before it goes into the kegs. BTW, you can leave it on the yeast for too long but YMMV.
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+1 on splashing in a little water to bring out its bouquet...just make sure its a good quality water...something on the soft side (low mineral).
I've been adding a single cube of RO ice to about a finger of scotch (or bourbon) and I'm liking it.
I kegged a Cream Ale this past Monday. I put approximately 25 pounds of CO2 on it and now it is Saturday night and it is not yet carbonated. I have found no leaks. I am mind boggled. I have not had this problem before. Anybody have any ideas?
thanks for the advice!
With all due respect, canned boiled peanuts are to fresh boiled peanuts what canned corn is to fresh boiled corn on the cobb.
They'll do if you're stuck in a fallout shelter hiding from nulear winter.
Maybe we should start a pool on what style of beer will be Babalu's first!