Recent content by BobBailey

If you had read my response to the OP, you'd see that I don't waste any time getting into the keg. The only time I've wasted here is reading your responses and thinking you might understand that your experience and opinion isn't necessarily the end all and be all. Done wasting my time now. Good...

I assume you're disputing, " It takes a while to clear and clean up after itself." and. " Most brewers leave it about 3 weeks in primary". I've actually had it take almost that long for the Krausen to fall, and don't doubt for a minute than many others have had the same experience. Is not the...

Can you quote something in this thread that's, "patently untrue"?

I wait until the Krausen has fallen and the beer begins to drop clear. Easy to see when the top inch or so is darker in color and the cloudiness is gone. I then cold crash until it drops clear and keg. If dry hopping I'll add the dry hops when the Krausen has visibly subsided. I leave the dry...

Right along with, "do I have a stuck fermentation?" and, "It's been almost 24 hours and my beer isn't fermenting yet. Should I pitch more yeast?", "The airlock isn't bubbling.) is among the top few most posted subjects on home brewing forums. We've all been there. Give it time and you'll get a...

It's not easy to pinpoint a bucket lid leak. You would need for the Starsan to stay up at the top of the channel in the lid for bubbles to form, which would defy gravity. RDWHAHB. The leak isn't a problem and you know the beer is fermenting.

I was interested in a backup if the price was right. Generally when you post something for sale, you include a brand and model number and price. I use the same one on my keezer and can buy new, freight included and with warranty for $65, so no longer interested.

Well, that narrows it down.

Which one of the hundreds of temperature controllers are you talking about?

I didn't imply that they don't have their own RO system. I stated that they used a particular water profile in the mash to create the extract. This profile, I'm sure, would be tailored to the type of extract. Whether or not they use RO water as a base is irrelevant. If you're targeting a...

When extract brewing it's best to use RO or distilled water. The extract manufacturer used a particular water profile in the mash to create the extract. If you have a meter you might check pH after fermentation is complete.

+1 on the Super Agata. Have used one for several years and love it. Not only does it not break bottles, but it caps many bottle types that the lever type cappers won't.

If the chips were baked and not salted they'd contribute about the same as flaked corn as far as gravity. I've made a mango/habanero cider that was fantastic. Cant imagine both wouldn't be great in beer too.

A pound of sucrose in a gallon of water will have an original gravity of 1.046 and ferment very close to a final gravity of 1.000. This would produce very close to 6.0% ABV. With a little math, and this information you should be able to guestimate your ABV. Better yet, spend 6 or 8 bucks on a...

Light or golden LME would be best.