Last Activity:10-31-2014 7:07 AM
Likes Given: 3
7 Likes on 4 Posts
Posted in thread: Removing Carbed Beer from Keezer, what to expect putting it back? on 05-12-2014 at 05:00 AM
Hey folks,I had to remove two kegs from the keezer today in order to use the keezer as a term
chamber for a new batch. I know the kegs will be fine to be removed and then put back but I'm
not sure wha...
Posted in thread: Wife sabotaged beers on 05-11-2014 at 07:16 PM
Wow, I'm sorry man. I agree with previous posters the beer is the least of your problems...
Posted in thread: General Pinlock Keg Questions on 04-30-2014 at 09:19 PM
So, I searched - I did, but I've got some minor questions from those that know a lot more about
this than me.I finally got my pinlocks apart and started the process of cleaning/refurbing them
and ran ...
Posted in thread: Stc-1000+ on 04-16-2014 at 08:54 PM
The mini xlr that I'm referring to are in no way bigger than D-subs...Just to clarify I was
referring to the d connectors being a bit big. Sorry for not being clear. :)
Posted in thread: Stc-1000+ on 04-16-2014 at 05:14 PM
Thanks!It'll probably be a few more days before I have something that I can present and even
then will probably have to update the manual somewhat if you guys are nice enough to give me
some feedback ...
Posted in thread: Anyone try BRY-97 yet on 04-16-2014 at 03:09 PM
Just another data point for all: Brewed a 5gal, 1.055 American amber (turned American brown,
but I digress) Monday evening. I followed the yeast instructions pitching two packs rehydrated
at 9pm Monda...
Posted in thread: So how do I know that my ferment is done? on 11-04-2012 at 01:20 AM
Actual fermentation typically is done in 3-4 months, or less depending on the yeast. After
that, it's bulk aging which will do the mead a world of good. Storing it that cold (food fridge
Posted in thread: So how do I know that my ferment is done? on 11-04-2012 at 01:07 AM
That was about 3 months too late to use that on the batch. You want to aerate/degas it when
fermentation is active, and until you hit the 1/3 break. It doesn't ferment for a year, it's
also aging. At ...
Posted in thread: So how do I know that my ferment is done? on 11-03-2012 at 11:40 PM
I did use a wine degasser in and around the march time frame, but obviously didn't note it.Is a
ferment that takes more than a year then normal?
Posted in thread: So how do I know that my ferment is done? on 11-03-2012 at 11:18 PM
EC-1118 will go to 18% IF you treat it right. Without knowing what recipe you used, how you
aerated/degassed it and nutrient additions/schedule used it's difficult to say. But, since it's
still got pl...