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12-22-2014 1:24 AM

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18 Likes on 15 Posts 


  • Posted in thread: Unmitigated kegging disaster on 12-05-2014 at 06:43 PM
    Have you tried setting the pressure to an obscene amount and just brute force blowing it out of
    there? It's bound to start flowing eventually if you set it at 50 PSI and leave the faucet

  • Posted in thread: Filtering went south! on 11-14-2014 at 04:00 PM
    A good hot break, cold break, and enough time conditioning have always resulted in a completely
    clear beer for me.

  • Posted in thread: Help DiagnosePrevent Future Off Flavor on 11-03-2014 at 06:59 PM
    What was the temperature of the wort when you pitched the yeast? If it was too high, that could
    result in some hot flavors. Also, it has been my experience that fast, large temperature
    fluctuations ev...

  • Posted in thread: What's the best way to limit the amount of sediment in bottles? on 10-22-2014 at 04:30 PM
    Time. Longer time in primary. Longer time in the bottle sitting upright. At least 24 hours
    refrigerated before you drink them. I let gravity do the work.

  • Posted in thread: Can you Mix your mash to much? on 09-19-2014 at 08:01 PM
    I have found that the consistency of my mash can change if I stir it too much. It can become
    almost oatmealy and thick, which makes it harder to sparge through all the grain. Perhaps it
    depends on how...

  • Posted in thread: Acetobacter - Lacto infection - how to get rid of it? on 09-18-2014 at 03:47 PM
    ...20 minutes left in the boil I add my big immersion chiller....:off:Not related to the topic
    of the thread but, you don't need to drop your chiller in that early. I put mine in at flameout
    and I've ...

  • Posted in thread: Really considering moving to San Diego... on 09-16-2014 at 08:01 PM
    I lived there for 3 years. It is a truly amazing place. The traffic is not NEARLY as bad as LA,
    although it is definitely not ideal. There are more breweries than you can possibly imagine
    with more po...

  • Posted in thread: Keg won't carbonate on 09-12-2014 at 10:33 PM
    Are you holding those pressures constantly or just pressurizing to that level then
    disconnecting the gas line and letting it sit? It almost sounds like that's what you're doing
    after reading your post...

  • Posted in thread: Pumpkin Porter Brew Day - Photos on 09-11-2014 at 10:12 PM
    1.5 Tbs of pumpkin pie spice added with 5 minutes remaining in the boil, in case anyone didn't
    see that caption.

  • Posted in thread: Pumpkin Porter Brew Day - Photos on 09-11-2014 at 01:22 AM
    Thanks Pappers! This thing started aggressively fermenting very quickly. I was having blow outs
    after pitching +24 hours. We're at day 4 right now and it has slowed down to a bubble every 2-3
    seconds ...


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