Recent content by wowbeeryum

I assume it's the fat from the baker's chocolate. I recently kegged this and and had the same layer on top. We will see how this turns out, it's not carbonated yet, but my samples from the fermenter weren't promising. Tasted kind of hot and smelled kind of begiany. We will see.

^ no clue. ^^ thanks.

To confirm, you did get some pineapple flavor from chinook?

That thought ran through my mind but I didn't have anywhere to suspend it. Good tip.

Had my first Heady last night and I got some hints of pineapple from it. This pineapple flavor was very present in another beer I've had recently, Wolf Among Weeds from Golden Road. I want to make something, not Heady specifically, that showcases this flavor. What hop/hop combo is causing...

I brewed this up yesterday, and while everything turned out fine there was a huge headache in the middle. Let this serve as a public service announcement for BIABers. I do full volume BIAB, which is normally a very easy process. However, this time around the pumpkin almost completely clogged...

I figured that would be the case. Thanks for the responses.

The taps are indeed warm as the kegerator is kept in the garage. However, this specific problem is limited to sankey kegs. Yes, I get a little more foam on my first pour of the day from the pinlocks but after that it's smooth sailing. With the sankey keg it's a puff/burst of foam, like no beer...

I converted a fridge into a 3 tap kegerator. Homebrew pours from them just fine, but for commercial kegs each opening of the faucet results in sort of a puff of foam followed by normal flowing beer. It doesn't completely ruin the pour, the glass isn't all foam, but you get more foam than you'd...

Confirming that I've had a similar experience with my WilserBrewer bag. I've been using one for the last 10-12 batches and the bag is still in great condition. No grain particles make it into the wort. Mine isn't as tight around the lip of the kettle as in your pictures, I have to use a bungee...

ahh, ok, well then I perceived the situation wrong. I acknowledge that dms could have been present in this beer (even without pilsner), I just thought he had the recipe staring him in the face yet he was critiquing my use of pilsner grain. my bad.

I submitted the recipe along with the bottles, as specified in the comp guidelines. Do the judges not get to look at that? If not, why include it at all?

I knew I was through with competitions when my score sheet for a wit suggested I boil longer because DMS from the pilsner grains was apparent. I didn't use any pilsner.

thanks for the info. I will try taking it completely apart, making sure things are clean and in good condition (it's hardly been used), and put it back together. I got down to the faucet handle but it most certainly didn't just easily come out of the faucet. i'll try with more force.

ahh, so it actually pulls out? does it require a lot of force? I was down to just that but it didn't seem like it would slide out. once I get it out it's just a matter of making sure that o-ring 3 is pushed flush/tight to the front of the faucet (like under the P logo)?