VikeMan's latest activity

Which champagne yeast? Most wine/champagne yeasts can't eat Matotriose and are not good at eating Maltose. So they aren't really...

Rye lager just tapped this weekend. About 80% barke pils 20% weyermann rye malt

This may also be of interest in the subject being discussed. This post on page three of the HBT thread referenced by @BrewnWKopperKat...

I'd recommend cleaning the beer line and faucet at every keg change. 6 weeks should be no problem.

Density of radon - 9.73 kg/m³ Density of carbon dioxide - 1.977 kg/m³ Density of air - 1.204 kg/m³

An air lock will more or less maintain the CO2 atmosphere above the beer. But oxygen will still diffuse in (and CO2 out), albeit slowly...

I don't know if I would say "damn good" here. But much better than nothing, for sure. Spunding valve even better.

A beer left in a fermenter for 5-6 weeks (presumably with all or some of this time being after active fermentation is finished) and not...

It's common for folks to add some pressure when closing a keg, to seat the seal. Please note that the imagined CO2 "blanket" is just...

In this article by Briess (written by Dan Bies, who I don't think is a lady), they looked at color extraction and "total solids"...

I don't see any reason why it couldn't work. Also, I think Blichmann makes a basket that can be used with the G2 kettle if you'd prefer...

RO plus salts (types and amounts depending on style/grain bill/personal preference) is a great way to build brewing water, both for mash...

The problem with yeast manufacturer published attenuation ranges is that yeast strain is not the only factor. Grain bill and mash...

Personally, I wouldn't call them "steep grains" if adding to the mash (regardless of how late). But you may find that you won't get as...