Recent content by Colby

I have a simple elbow on my valve right off of the valve on the inside. I've got a short length of copper that reaches just down to where the keggle starts to taper into the bottom. So I'm siphoning off of the very side after a good whirlpool and settle. It seems to work ok for me.

I know what I'll be doing before I use my mash tun again.... I don't have mine glued and it's easy to clean. I take extra care not to stir too close to it so I don't pull it apart mid-mash. I like the idea of SS fasteners to secure the joints!

Temperature does play a role, just as water ph does. Bingo.

I agree...I think I read that 1 gallon per pound was recommended, anymore water than that has potential to extract tannins.

Extract sinks like a boat anchor....I think the false bottom prevented you from being able to stir and dissolve all the extract. I would pull the false bottom or use another large container to mix the extract with water(or steeped grains runnings), then add it to the keggle.

Brewing another batch is probably cheaper than the damage that the contaminated batch has the potential to cause. If it were me, I'd also be concerned about lead contamination on the kettle and now in the bucket.

Where did you get 1.048 for the OG? I'm getting 1.039...and how did you calculate the IBU? I can't find the specs on the Muntons hopped DME anywhere...

The wife loves the Honey Maibock recipe that I brewed with Mr Beer and I'd like to try and duplicate that using extract from the LHBS. Here's the MB recipe: Honey Maibock I do all grain brewing on a 5 gallon scale now, but with the summer heat it's not as fun to sit around a propane burner...

Using ice water or just water?

I did one time. I collected the runnings in a bottling bucket.

I use the same mini fridge for fermenting, force carbing and serving from. It limits my brewing timeline, but I'm ok with that....especially when it comes to standing outside for 6 hours in 90+ heat.

I left it at 23-25psi for 2.5 days and it's right on the edge of fully carbonated. I'm not sure if I should leave it at 12psi(beersmith's recommended pressure setting for about 2.5 volumes) or bump it to 15-18psi for another day. I guess this is where the experience part comes in.

Still holding at 23psi....so that's a good sign.

Thanks for the fix-it advice! I tried that and it seems like it worked or at least improved. I tested it with the gas line connected to the regulator, but not connected to the keg, and the pressure slowly, really slowly climbs...about 1psi every 10 seconds or so. I connected it back up to the...

I think my regulator is defective? I just tried to adjust the pressure with the gas line disconnected from the keg and the line pressure climbed to 50psi as soon as the bottle was turned on. This happened with the pressure adjusting knob unscrewed all the way. So I attempted again. Quick...