Recent content by aviator01

Had a buddy over on Saturday and showed him how to make beer. We brewed a Dry Irish Stout and a Porter. Both all grain, so it was a long brew day/evening. Thanks for the give away.

Creme Brûlée (Imperial Milk Stout) - Nasty stuff. Way too sweet with an astringent bite and burnt sugar aftertaste. Just nasty.

Push finger against QD to release pressure. Turn knob on regulator until desired pressure is set. If you don't need the system for a while just turn off the gas and then press QD to relieve pressure.

What type of conical? Are you wanting to aerate prior to "dumping" into the conical? It that the reason for the bucket? What volume? 5,10,15 gallon batches? Autosiphons can be your best friend.

If you don't want to shell out the $20-25 for beersmith try brewtarget. I'm cheap, so open source free stuff is the way to go.

I've had some luck using Beano in a similar situation. Pitch 3 different types of yeast, added nutrients and Beano. It worked and dropped from 1.041 down to 1.019 or so. It is still a sweet, but I imagine it will age well.

The fan circulating the air will attempt to create a uniform temperature in your keezer. My fan is not well positioned, just sits on top of one of the kegs, but I can tell a difference if I forget to hook it up.

Boiling, then letting cool would work. I use filtered water for all of my fermented beverages. If you don't have access to filtered water, you could just purchase "spring water" by the gallon at the store.

Your yeast will be fine. After the root beer has carbed up, i.e. the bottles are hard to squeeze, put them in the refrigerator. After a few days chilled, you shouldn't have any issue taking them to class.

Follow the instructions on the bottle of concentrate. After adding the yeast and bottling, wait a few days until the 2l bottle feels like pressure has built up inside. It should be hard to squeeze. Nice and firm, just like one right off the shelf at the grocery store. Next, put in...

This is normal. What you see is trub, probably the cold break material in your fermentor. It will settle out and shouldn't be an issue.

I have two 10# a 5# and a paintball cylinder. Having options in great for me and I never have to worry about running out of CO2. I doubt you need to push the issue, but keep any eye out on your local craigslist for a spare tank. I usually carb outsider of the keezer with one of my 10#ers and...

Taprite. Made in the USA.

10 ft serving lines, 12 psi - Adjust as you see fit. Don't over think it just do it.

I leave my burner and keggle out in the elements between brew sessions. I think the rust oxide adds some authenticity to my brewing.