Recent content by Briano

Thanks everbody,I ordered a Brewer's Edge temp controller for my spare fridge,I'll give this a shot.

I've been getting an off flavor that I believe seems to be alcohol/rubbing alcohol.All my temps have been spot on.It seems to be alcohol or dry in flavor with a light fruity touch.My mash temp was arround 152-158 degrees,ferment from 74-76 degrees.I've been using the same plastic ferment bucket...

Yes,I chilled the bottles after sanitizing.i reduced the pressure to 3-5 psi.I disconected the CO2 in and have been letting the keg sit for a while,then I purge the pressure in it,each time I get a hiss of CO2 out.

I'm using a counter filler,and i have about 5 feet of 1/4" ID tube.I get about 1/3 to 1/2 bottle of beer ,rest is foam

I need to bottle 5 gallons for a trip this week,i had the regulator set about 20-25 psi for about 7 days.I'm bottling and getting lots of foam,what should I do ???

My first time kegging.I have read that a 5 lb. CO2 bottle can be used on about 15-20, 5 gallon kegs before it gets empty.I put a new bottle on last night,no leaks can be found,I discharghed about 8-10 beers from a 5 gallon keg.The bottle was at about 750-800 psi when full.I did notice it drop...

I made 2, 5 gallon batches of beer I want to carbonate them in a 24-48 hour period(for a party)I have a 5lb.Co2 bottle,regulator and manifold.Can it be done???

They are in the fridge.

Rockweezy,leave the CO2 bottle opened,your leak may be very small,there is not a lot of volume in the lines to the kegs,the smallest leak will drain the line to zero.I use a little soapy water to check for my leaks,I also used 3 inline check valve to each keg incase one should spring a leak.Also...

I'm going on vacation in 4 weeks.I'm new to kegging.I have two, 2 1/2 gallon mini kegs to take with me.I have them both on a 5 lbs. Co2 bottle set at about 20-21 psi for carbonation.Should I leave it at this pressure until I go on vacation or back it off to about 8-10 psi in a few days and leave...

I mash for 1 hour,then begin to batch spar,I add my water at arround 168 degrees and stir once or twice,the let sit for 10 minutes or so.my 1st runnings seem pretty fair, then they begin to drop after that.

I believe my crush is good: set at .039" ,2 roller crusher,both rollers turn by means of a set of gears pulling in the grains at 60 rpm for a slow crush,not a high speed shred,I follow my Beer Smith sparge volume(Batch sparge),using an Igloo 10 gallon beverage coole.Mash for 1hour,stir...

I'm wondering what efficiency you guys are getting extracing sugars from your mash.Are you batch or fly sparging.I get horrible efficiency ,maybe 60% or so.

I'm thinking of starting a Tap handle collection.How many out there collect them and let's see some pictures.

Well,looks like your neighbor's insurance company will be building you a new one.