Recent content by darknazgul

I'm using a 50' IC and can chill from flame-out to 68 in about 10 minutes with cool spring/fall tap water. Are you agitating your wort at all during the chill? 1-2 hours seems awful long. I usually run water through the IC until the temp drops to 180 or so, and then start stirring the wort...

I would second BierMuncher's Blonde. Yes blonde is more of a summer beer but hot off the slopes you want a thirst-quencher.

Thanks for all the good info! It's sounds pretty likely that my diacetyl rest was too late and the yeast weren't active enough to absorb what was produced. I might try some of your suggestions to clean up what I've got. It's not horrible but the buttery notes in the flavor really stand out.

I'm trying to figure out how I ended up with diacytel in my American light lager. I used Wyeast 2007 which, according to the literature, is a low diacetyl producer. I built a 2L starter at 50 deg F and chilled my wort down to the same temp before pitching, so diacetyl production should have been...

Here's a few good ones: Three Penny Taproom - Montpelier, VT Black Back Pub - Waterbury, VT Hollingshead's Deli - Orange, CA

I'm in Anaheim and I'll be here until the end of March. I made it down to Alpine and got some Duet and Pure Hopiness, but they didn't have any Nelson at the time. I've also been SOL finding Pliny in bottles.

I'm visiting Southern California for a little while and I've got a case of Heady Topper that needs a good home. I'm looking for Pliney the Elder and Alpine Nelson, but I will consider other offerings if you can talk them up enough! I'm new to trading here so if there's anything I should know...

I switched to all grain a few months ago and I'm very glad I went with a 10 gallon pot. The size of your pot will also determine how much water you can use for mashing and sparging, which will in turn effect your efficiency and the max size of your grain bill.