Recent content by BMGfan

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 what to expect when they get put back. One of the kegs is a black IPA that was carbed and dry...

Wow, I'm sorry man. I agree with previous posters the beer is the least of your problems...

One school of thought (and the one I subscibe to) is that with the exception of the lid new keg parts are less than $3 each. It's much easier and cheaper to replace a questionable poppet, or flat oring now than to come home to 4-5 gallons of beer in the bottom of a keezer (or even worse on a...

Just to clarify I was referring to the d connectors being a bit big. Sorry for not being clear. :)

On the connector front, they're a bit big, but if you have some spare space in your stc-1000 controller enclosure a 9 pin female d connector is dirt cheap and easy to find....

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 Monday. Pitched at 22c term chamber set for 18c. As of 9pm last night (24hrs) there was almost no...

Ok, but I don't understand then how this mead is young. It was brewed 11 months ago (dec. 2011) with a repitch in march 2012 as the ferment stalled out at 1.040. I'm well aware that things age and progress, flavors change and mellow, etc. over time. I've seen it in my beers, and I know that...

Ok I'm confused though. If it doesn't ferment for a year, but it's not safe to bottle because it's still fermenting? I tasted it and it tasted good, like a nice semi-sweet wine. Maybe I'll just bottle it and tell people to store it in the fridge? That should prevent bombs?

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?

Well I imagine I didn't treat it right if I'm honest. I used a couple tsp "yeast nutrient" (seriously that's all it says on the container). 3/4 tsp at 3, 15, and 31 days in. Then according to my brew book I created a 1.040 mead starter on Feb 1 of this year. Per my notes I boiled a bread...

Hey folks, First mead batch here. Started it Dec 31, 2011, OG 1.082. Lalvin EC-1118 yeast. We're looking to bottle it for Christmas gifts and I'm looking to make sure that there's nothing I'm missing before bottling. My last recorded SG per my brew book was a 1.022 in March of this...

This, support the guy! It's a solid app, good features, and the developer is both listening and responsive. It says a lot to me when a bug report is both taken seriously and addressed really quickly. :D

It does matter when the guy in question is a chemist and invented the product in question. Look, as I said above you're welcome to do whatever you desire in your own brewing. Really, you'll have beer and as long as you're happy with it that's all that matters. But for my money and the sake of...

Anyone have any tasting notes from their brewing adventures with this hop? I've got a pound and wondering what to do with it. I'm thinking IPA obviously, but maybe a black IPA? Thoughts?

Guys just because you've "brewed x number of batches with cloudy starsan and not had an infection" that doesn't mean **** frankly. Sanitization is a precaution we take to ensure that the yeast takes hold and wins the battle or spoilers. Assuming your equipment is properly cleaned prior to...