Last Activity:12-08-2016 6:39 AM
Likes Given: 54
398 Likes on 316 Posts
Posted in thread: Ever flush your kegs with CO2 from primary? on 12-07-2016 at 02:51 AM
Seems like way too much work for me for way too little gain. If I'm that concerned about the
cost of brewing that I'm trying to save a few cents on CO2 I will find other ways to reduce my
costs and ke...
Posted in thread: How should I upgrade my system? on 11-30-2016 at 02:54 AM
Go with the 20 gallon setup. You can start with the HLT and then get a BK and use a large
cooler int he interim for a MT. 10 gallon kettles are great for making 5 gallon batches, not
much else. If you...
Posted in thread: Brewing 1st double ipa, recommendations? on 11-30-2016 at 02:47 AM
West coast? Keep it clean. Clean fermenting yeast, 1056 and 001 would be the classic. Clean
malt bill, 2-row for the vast majority. Some carapils and crystal 20 would be common and a
little sugar to d...
Posted in thread: Relatively New to Brew, from Tacoma, WA on 11-24-2016 at 05:06 AM
Welcome...you have a few good brewing clubs down in your area worth checking out to help learn
the art from experienced hands.
Posted in thread: Racked to secondary at 1.015 two weeks later is 1.018 on 11-12-2016 at 12:43 AM
Your gravity can't go up without adding more sugar, you probably had a concentration of sugars
at the bottom and racking it mixed it up.
Posted in thread: Did I just over carb and or make bottle bombs??? on 11-11-2016 at 07:09 AM
There are plenty of carbing calculators out there that you can punch in your data and determine
how many volumes it will come out to. We would need to know what type of sugar you used, how
much by wei...
Posted in thread: Insulating line tubing on 11-10-2016 at 05:03 AM
You can setup a trunk line, if you have a cold room you might be able to get away with a cold
water bath and a pump instead of a glycol system.
Posted in thread: Barrel aging imperial stout? on 11-09-2016 at 02:51 AM
Nope...don't ferment in barrels either, wait for it to finish out in my conical then CO2 purge
the barrel and pressure transfer over.
Posted in thread: Barrel aging imperial stout? on 11-09-2016 at 12:41 AM
New barrels will dose the beer rather quickly with oak, used barrels are toned down a bit; but,
obviously come with the flavors of whatever was in it before. Given the amount of work to
barrel age and...
Posted in thread: How do you make your yeast starters on 11-05-2016 at 04:28 AM
This is absolutely false. There are lots of bacteria that can survive boiling. The only way to
kill them off it is pressure can them at 15psi which is over 250*F.Re-read what I wrote,