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By Denny Conn on Aug 1st 2006, 8:57 pm
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2 kegs is DEFINITELY not enough! I'm up to 22 and almost ran out last winter!!!
So, did ya enter the county fair??? |
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By Denny Conn on May 2nd 2006, 2:48 pm
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Ryan, AFAIK, Rogue doersn't use a different yeast for bottling, so I'd assume it's got to be Pacman. |
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By Denny Conn on Apr 9th 2006, 4:21 pm
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Waverly, that's a common occurance and the reason why most of us who use liquid yeast make starters for it. |
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By Denny Conn on Mar 6th 2006, 4:25 pm
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Don, cooler is better, but if 73 is what you've got, that's what you'll have to use. Ideally, cellar temps (around 55ish) would be best, but hey, what are ya gonna do? As to how long to wait to taste, that pretty much depends on how strong and hoppy the BW is and your own tastebuds. There's certainly nothing wrong with trying one sooner rather than later, just to see what it's like. But aging is a good thing too...just yesterday, I opened a bottle of my Old Stoner BW that was 5 years old...heavenly! |
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By Denny Conn on Mar 3rd 2006, 4:37 pm
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Good job, David! Let me just caution you about moving that beer to secondary too soon...it sound like it'll only have ben in primary about a week at the point you mention. If you can lt it go another week in prrmary, it might benefit from it. If not.....oh, well! |
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