Recent content by chrisp

I've taken a couple of years off of brewing and am planning to jump back in soon. Did the keg posts and floating dip tube work for you?

Did you ever get a chance to get the above item for the second tank?

Thanks. I already have a dip tube. I'm not sure if the Amazon adapter will seal properly.

Thanks! Amazon has similar adapters but I'm not sure if they would seal the larger diameter hole in the keg...

I have a pair of these Model 1896 kegs and would like to ferment in them. Has anyone had luck finding o-rings or have had success with the solutions mentioned above?

Ok, thanks!

I followed the directions from here: https://lukasholenweg.com/2015/03/03/brewpi-i2c-version/ and got it working. The LCD backlight switches off after a few minutes. I then need to momentarily ground D7 to re-enable it. I guess I might as well grab a rotary encoder. I'm going to look at what...

I'm in! Thanks

I would like to jump in on the keg purchase if it's not too late. Can you put me in for 6 at $15? Thanks.

Email sent.

It increases the sodium level but helps balance out the chloride to sulphate ratio. My only other choice would be calcium chloride but it would lower the RA and I am already a little low with the RA. The numbers are within Palmer's recommended ranges except for the sulfate which is 4 ppm low...

After listening to the Brew Strong water podcasts I've tweaked the water additions again. I decided to make the chloride to sulphate ratio more balanced. What do you think? Starting Water (ppm): Ca: 0 Mg: 0 Na: 0 Cl: 0 SO4: 0 HCO3: 0 Mash / Sparge Vol...

Thanks for the tip. I'll be batch sparging so it shouldn't be a problem but I'll be sure to keep an eye on it. After reading the 15 page EZ Water thread, I've tweaked my numbers again. https://www.homebrewtalk.com/f128/ez-water-adjustment-spreadsheet-135095/ Starting Water (ppm)...

I'll be using US-05 and mashing at 150. I'm going to skip the 120 rest Jamil calls for in the book. My RA could probably be higher but I don't want to over do it. I can always tweak it on the next batch. I'll check the mash PH and see where it falls.

I'm planning to brew a dry stout tomorrow and I am wondering if anyone sees any issues with the R/O water adjustments I'm planning. The recipe is Jamil's Cerveza De Malto Seca from "Brewing Classic Styles". 32 SRM I used the EZ water adjustment spreadsheet to approximate the Dublin water...