Last Activity:01-29-2015 11:28 PM
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39 Likes on 36 Posts
Posted in thread: Balancing keg system with corny keg/picnic tap on 01-14-2015 at 02:14 AM
Thanks, everyone! I'll probably scope out my LHBS for a longer hose. This particular keg is
going to be served at a hotel party the last weekend of January, and likely won't last more
than a night or ...
Posted in thread: Balancing keg system with corny keg/picnic tap on 01-14-2015 at 01:15 AM
Till you get the longer lines try this. Carb the beer to your liking, cut the gas to the keg
then bleed excess pressure in the keg. Set your pressure to 4 psi and pour
Posted in thread: Di acetal rest on 12-27-2014 at 05:19 PM
66 to 70 will be fine. I ferment my lagers in the basement and bring them upstairs when they're
almost finished fermenting. I leave them around 70 degrees for a couple days after all signs of
Posted in thread: Have I been batch sparging wrong? on 12-25-2014 at 05:05 PM
I definately get better efficiency when going multiple batch sparges. I generally do two as the
running from the third sparge dont have much sugar and you'll get diminishing returns on
sparges beyond ...
Posted in thread: Have I been batch sparging wrong? on 12-25-2014 at 02:45 PM
60-65% is reasonable for a single sparge. If you want to be in the 75/80% range try a double or
triple batch sparge with smaller amounts of water. To keep your brew time the same dont heat
the sparge ...
Posted in thread: Dual Regulator - Good Idea or Wasted Money? on 12-25-2014 at 02:05 PM
Get the duel. One at typical serving/carb pressure the other can be used for purging anything
from empty kegs to lines to bulk hops. Belgians like more dissolved co2 as does soda and some
Posted in thread: I had no choice but to oxidize my beer. Do you think it will be ok? on 12-25-2014 at 03:56 AM
I doubt its as bad as some may make it out to be. Carb it up and drink. If you weren't planning
on drinking it for a while I'd say add a little sugar and let the yeast scrub out the o2.
Posted in thread: Hey slurry (re)Pitchers on 11-23-2014 at 02:48 PM
Rather than go by specific volume I generally pitch a 3rd of the slurry from a batch. Maybe
half if I'm brewing a 10% beer. That'll get you in the ballpark.The other thing you can do is
skim yeast off...
Posted in thread: Digital Immersion Thermometer on 11-23-2014 at 02:42 PM
Hummm. Try ones specifically for beer. Mine range ftom the 40s into the 70s and have lager and
ale indications on them
Posted in thread: WLP090-San Diego Super Yeast Performance on 10-21-2014 at 01:32 AM
Ho old were the vials of yeast, you very well may have under pitched. 1.080 is a high gravity
beer that you probably should have made a starter with.Well within the use by date. I did do a