Recent content by cannman

This is perfect! Except I have some barbs and some quick of those that screw

My system is a mishmash of stuff having grown into the system. 50# co2 -> regulator -> dual secondary regulator -> 3 way manifold on side A, 3 way + 3 way manifold on side B. If I had a check valve, would I put it between each secondary regulator or do I buy one for each line?

No liquid in regulator, only manifold

Kegged 20 gal this weekend. Chewed through the last of my co2. Causes beer to back into my lines and co2 manifold (but not regulator). Do I need to change all my lines out, scrub the manifold? Or will the 100% co2 keep everything a-okay and prevent growth?

This is the first Sunday Morning that I've had free away from work in 2.5 years... and due to a schedule change, I'll not work a Sunday for the foreseeable future.... :p

Hey crew! I have a 5lb bag of Peated malt and I'd like to infuse a peated/smokey flavor into my Arrogant Bastard clone just a bit, not too much, I was wondering if you could suggest a percentage% of my grain bill the peated grain should take up? UK Peated Malt, Simpsons Malt 1.3-1.7L

I think hoppy pils will shine soon enough. New England IPA.

The big fatty flask is actually Wlp320 American Heff. However both batches started off with 2 packages and grew into this. Good stuff.

What a fantastic post, thank you for taking the time to answer my question with such detail. I can immediatly translate your idea into action as I have beer smith already telling me how many billions of cells I need. Love it! Only good can come from this!

I'm sure it's been said, but I usually get "So you just mixed the ingredients together and that's it, or what?"

That's what I wanted to hear... but I wasn't sure. TY Should I decant and feed it?

Want to repitch my yeast, read about getting 3 layers, but I seem to have gotten only two. I filter at transfer to carboys with rice hulls so almost no trub. Is what I want the thick stuff?? That's a lot of yeast...

I didn't get any responses last night so let me clarify just a bit: If I wanted to develop additional esters by stressing out a yeast, perhaps a particular fermentation schedule would help. If I wanted a clean beer, perhaps another schedule would do better. etc. TY!

Does anybody know of a book or online resource that details some specific fermentation temp schedules based on style instead of just ale/lager? Thank you!

Shoot. I own the fitting from amazon... that's it? g'dang it... (TY) Thanks, I'm going to check this out. There's already a ball valve on it. I'm upgrading from BIAB single kettle to a two kettle system. I'm going to install the recirculation arm from the boil kettle on the new mash...