tag:blogger.com,1999:blog-3537147682557117770.post8623787361319740716..comments2008-05-11T19:56:13.085-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3537147682557117770.post-67976440709813999602008-05-11T19:56:00.000-06:002008-05-11T19:56:00.000-06:00

Don't use the tea infuser ball. It most likely will impart a nasty metallic aftertaste. I just noticed this with my Ordinary Bitter, and you can read about the progress at the end of it's post.I think nylon or durable designer tea bags will work much better.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-53171044851063658962008-05-10T14:12:00.000-06:002008-05-10T14:12:00.000-06:00

You are right, I am using pellets. I think from now on I will be using some form of teabag or hopbag when dryhopping. I don't mind the particles that much but would rather eliminate them if possible. Btw.. I put a link to your blog on my site. Hope you don't mind.

Generik420http://www.blogger.com/profile/02360667752111326811noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-88578543366346870502008-05-09T19:25:00.000-06:002008-05-09T19:25:00.000-06:00

brian, kegging has been a rewarding experience already...very clear beer, and there is more noticeable difference as it conditions over time...especially lagers!I thought it would be much more involved and take time to figure out carbonation and pressure. Its really quite easy, and I rarely have CO2 hooked up, cause it dispenses itself nicely with a higher level of pressure in the head space.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-74944550372788785032008-05-09T09:09:00.000-06:002008-05-09T09:09:00.000-06:00

That sounds really good. I just recently got into kegging myself, only on my second keg to be precise. Curious if you are running into hops sediment in the pints you pour? My most recent batch, an Amarillo red, was dry hopped with an ounce of Amarillo hops. After 3 weeks in the keg and probably 2 gallons drank from it, I still get tiny particles of hops in every single pint I pour.

Generik420http://www.blogger.com/profile/02360667752111326811noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-71986965853282434922008-05-06T09:45:00.000-06:002008-05-06T09:45:00.000-06:00

mmmmm..cask conditioned beer!So you've gotten into kegging, I'm next!!! This sounds really interesting Ted, I've always wondered how you could "cask-ize" in a keg and it looks like you've done it!.Oh also I've changed my blog addy, here is the new one: www.dailyikura.comCheers!

Brianhttp://www.blogger.com/profile/02776063783989023540noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-12931466155765125192008-05-05T13:59:00.000-06:002008-05-05T13:59:00.000-06:00

Lawrence, the flavor has been getting more enhanced, and I think I notice a tiny bit of oxidation. Its so minimal that I'm not concerned, and it still tastes super.The foaming is a bit out of control. I have to pour a couple pints, then pour off the foam a couple times, and then pour one half pint into the next to get a full one. Anyways...other than that situation, it is fantastic.Matt, as you

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-85370090255526487112008-05-05T10:38:00.000-06:002008-05-05T10:38:00.000-06:00

nice ted, i'm looking forward to tasting a dry hopped pint from your cask

mattnoreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-91033242592514844612008-05-02T07:31:00.000-06:002008-05-02T07:31:00.000-06:00

Oh yea - here's our blog, if you're interested (sometimes about beer)

Bros11http://www.blogger.com/profile/11954703742443835265noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-67341304052004398252008-05-02T07:29:00.000-06:002008-05-02T07:29:00.000-06:00

Interesting! I'm curious to see how the flavor changes over time as the oxidized character becomes more pronounced (again, similar to a cask conditioned beer)(ps: came across your blog while researching a cardamom-spiced beer I made a few months ago)

Lawrencewww.bros11.blogspot.comnoreply@blogger.com