Recent content by BrewVegas

Man, I just can't get over the edges of the grain bed being dry. After brewing I've opened every picopack and noticed the same thing. I'm thinking about making a little sparging arm of sorts to help spread out the water from the center nozzel. Any ideas?

Got my UPS tracking #'s! Hope to get brewing this weekend.

Can't wait to get mine, too!

never mind...answered my own question. Now, how do I delete this?

Thanks...I looked all over that site, but somehow missed it.

A long time ago I came across a ball lock PSI guage that attached to the co2 in side of a keg that was supposed to monitor the pressure. Has anyone seen these for sale lately? I first saw them on williamsbrewing.com but can't find them now...never did see them on midwest or northern. I'm...

Thanks! I also read good things about Montrachet. That is what I went with. thanks...

Ok, I've got a jug of cider from Whole Foods and the following dry yeast on hand: - Red Star Montrachet (red packet) stamped 2013 - Red Star Cote des Blancs (green packet) stamped 2013 - Muntons Active Brewing Yeast (light yellow packet) stamped 2009 Which one should I use or should I go...

Haven't had time to read the whole thread....but I just printed the PDF with the different recipes. Which one should I brew all-grain this weekend?

Edit: lines are not crossed. http://i475.photobucket.com/albums/rr117/brentvegas/32632208.jpg They can't be crossed because it has a threaded fitting. Any other ideas?

Bump...anyone else with a beer gun that has taken it apart and knows if I'm missing any pieces? I need to fill some bottles ASAP and don't have time to return it. I'd rather fix the one I have.

Im using this for the first time and seem to be doing something wrong. I've got a video showing the issue, but can seem to figure out how to embed it from the HBT app. There is a liquid leak that is shooting out from the elbow that is facing the gas side. Here is the video link...

Going from memory...White Labs, British Ale 005

SG was 1.088, FG 1.032. Fermenting at 72 degrees in a chest freezer. I'll check my notes to look at my mash temps.

@theschick: I moved it after one week b/c the instructions from the kit said one week primary, one week secondary. Should I have kept it in the primary until it reached the FG? How many points does it typically drop between primary and secondary? Thanks