« on: November 20, 2009, 03:01:25 PM »
you should be able to get 25-30 kegs carbed and served with that tank.
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I buy bulk hops from HopUnion
Slightly off topic but what do you guys think about using EKG as FWH in an ESB instead of the normal aroma addition?
Getting ready to brew a Wee Heavy and a Barleywine. In the past I've made big starters and added it all at once to the primary after a healthy dose of O2. Does anyone progressively add new, healthy yeast in primary to your biggest brews rather than pitching all at once? Is there any benefit/ detriment? I've added nutrient along the way, but never new yeast.
Using Wy1007, I can't recall ever getting sulfur in my alts. What yeast did you use?
Maybe this yeast is prone to sulfur?
I made what I hope will turn out to be a Dusseldorf Alt about a week ago. With a slightly higher OG at 1.065, it fermented at 58F for a week down to 1.012. Tasting the sample, it's pretty sulfury. I heard this may be typical for lager styles, and cooler temperatures in general. I've since increased the temperature to 63F to get it to finish out.
I don't secondary, so was just wondering how long I should let it sit in primary (assuming it's done fermenting and crashed to 32F) before bottling? If I bottle too soon, would there be a greater likelihood for a sulfury beer?
I think the only real way of knowing for sure would be to test every few days, but is there a typical period of lagering for these types of beers? I'd prefer to get this carboy out of my chest freezer asap so that I can get something new in there!
Weaze, ya look like ya have been doing bong hits in that picture....MMMM... bong hits.
Here, I found a better one of me and the family.