Recent content by BeerKillLogic

I've won many medals solely using these bags. The key is to pay attention to ambient temp swings, and take notes of what size bottle, and how many, will achieve what temp. With a little detail it's easy to maintain a specific temp with little swing. Oh, and I am not in anyway endorsed by this...

Ok, my main concern is blowing up a bottle in my face. Anyone ever do this?

Anyone?

Hey all- Over the passed year I have gotten pretty good at using my CPF. All the beers I've bottled up untill recently have been standard carbonation level beers. No more than 2.5 volumes. Well I have a belgian tripel carbed to 4 volumes, and saison carbed to 3.5 volumes that I can already...

Ok, so right now it's technically in secondary but because of the refermentation I should transfer to secondary treat w sorbate /meta and then allow this to sit for a very long time before backsweetening?

I've read that thread. From my understanding stove top pasteurization comes with its own issues I'd rather avoid. Anyway, I'll be kegging the batch and then bottling from keg so I'd just rather have it be ready to go once in bottles.

Ok, makes sense. I checked the gravity last night and it fermented all the way down again to .999. Shall I just leave it for another two months, add sulphates and what not, and then back sweeten? My concern is adding too much Potassium sorbate/meta and what adverse affect it will have.

Good day to all! So here's the deal. I'm on my 3rd batch of cider. Prior to this one I have only done dry ciders and bottle conditioned. This time I wanted to aim for a semi-sweet to sweet cider. My procedure is as follows. 4 1/2 gallons store bought cider brown sugar yeast nutes...

After 1 1/2 years, I am still using the cool brewing bags. I just won a gold medal in our local competition using them... They get the job done, that's for sure!

So comparing it to the BBC coffee house porter, how close is that recipe?

Sorry to bump an old thread, but I must know, how did this turn out??

Still looking if anyone has figured this out yet. I emailed the brewery and other resources a few times, but to no avial!

Anyone notice a higher levels oxidation when dry hopping in primary? Each individual pellet that breaks the surface of the beer is also bringing oxygen with it. Using a secondary seems to be a gentler way of introducing hops to the beer to me. But I'm just assuming.

Sorry to resurrect an old thread, but rather than start a new one I thought Id ask the question here. Sunday I will be attending my first group brew day away from my home. My question was on yeast. If i pitch at the brew day what are people doing to keep the yeast chilled until an appropriate...

sorry to resurrect an old thread but this is a beer i desire to attempt a clone and finding info on it is pretty scares. however the recipe posted above says 32 IBUs and the BBC website list it as 20 IBUs. I wonder if the hop sched is still accurate. I also wonder if they use any specialty...