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Hi all, I'm looking for breweries that fill corny kegs in the Boston area, or even somewhere within a 2-hour drive range. Does anybody know? Comments much appreciated.

Thanks! My first priority is the beer, what I like is not necessarily the large selection of taps in town but rather I love to go in a bar where they have great "exotic" or seasonal beers on tap that I have never heard about. I also like when the menu has a good description of the beers or the...

Thanks, after reading that, I think I go with the Ale House for good pub-style food and good selection of beers

This is a just a follow-up to my OP. It usually takes a while until you are able to find answers in homebrewing but I think I may have discovered what the issue was with the diacetyl and S-05. I thought I had every detail taken care of to prevent diacetyl in my beers fermented with S-05...

I have a related question that my contribute to the OP too. I'm coming from Madison in my way to IN and stopping in Milwaukee this Monday to drop my beer for the NHBC at the Northern Brewer store. I will be driving by at lunch time, so I'm debating if I should visit a 1-Local Brewery or 2-Get...

Did not mean relax in a sense I thought you were upset. The relax was for everybody and it meant I'm not stressed or frustrated with this diacetyl thing, it happened, and if it does happen again with another yeast, then I will certainly reconsider my technique but for now, I will just eliminate...

I understand and I'm not upset with anybody, relax. I think this thread can actually be very useful to someone troubleshooting diacetyl but honestly nothing suggested was new to me. The attitude problem some folks have at hbt is that they assume people with off flavors in their beer don't know...

The other diacetyl problem I had with US-05 was over 1 year ago with an APA. I have had many batches in between without problems including another APA with liquid yeast. You guys have to realize this a 2 way road. Of course I could have done something wrong to "stress" the yeast as much as I...

Yes, absolutely, I knew I should not keg it for cold conditioning if diacetyl was perceived but I tasted the green beer when it was already in the keg. Like I said, it was not too bad and I thought it was evident because it was still green and it would go away with carbonation.

You are obviously convinced I did something wrong or have an infection... It was just a miracle that my other 40+ batches turned out fantastic. :sigh: what can I say...

I aerate using pure O2 for about 1 minute thru a stone that has been boiled for 20 minutes. Can't think of a more efficient way the oxygenate. According to Mr. Malty pitch rate calculation, 1 11.5gr packet of dry yeast was right what I need for my 1.060 wort. Yes, I always re-hydrate in boiled...

I said I had only 2 batches out of >40 with diacetyl, both fermented with US-05, hence my hesitation to use this yeast again. I do agree because homebrewers don't have a fine control of their brewing technique compared to commercial giants, prolonged fermentation time is important but I aways...

One of my best brews so far is a pretty clean brown ale that resembles a lot fat squirrel by New Glaurus, although it was not interned to clone it, and it was fermented with US-05 at around 72F for 2 weeks according to my records. I also had a Delicious porter also fermented with US-05, a...

In 3 years and over 40 batches using plastic buckets, I never got an infection, but my buckets have indeed gone old and I'm working on replacing with glass for now until I can afford and convince myself to buy a conical.

Ok, I believe wl001 is the same strain.

If you go back to the op, I believe it was clear that my intention was to see if other people were having similar problems with US-05, with much less focus on the troubleshooting portion. I know the basics for adequate yeast pitching/fermentation and I have a pretty consistent technique that...

Your post make me thank I did not try to put more sugar or more yeast to fix it. Somehow I did not think it was worth the extra effort and resources.

I know it's easy to blame in the yeast, but based on what I have seen with this yeast and all the information I got, I'm inclined to think some lots of this yeast have a diacetyl liability.

Dark IPA is an ale. Yes, I do d-rest for lagers obviously.

I should add that I'm not a strong advocate of long fermentation, I know it works for a lot of people here. In have tested same recipes with different fermentation times and noticed no improvement beyond 2 weeks for ales. In fact I find strong Belgian ales to taste more characteristic of the...