Recent content by crazybluerider

I used the same thing. Different reason though. Radio shack was out of the speed control I wanted when I was buying my parts so I came up with the variable voltage wall plug as a substitute on the fly. It is nice. Less wiring and less cost. :rockin:

Definitely not sweet apple flavor just strong apple taste. It went all the way dry. 1.004 if I remember right. I can check my log when I get home tonight. Conditioned at around 65°. I used Nottingham yeast.

You are not one to talk. I've been to Lester.

My red baron doesn't really like that style bottle but will do it. You just have to go a little slow and make sure it is centered just right.

I have cooked a number of things in my brew pot. From spaghetti to a giant batch of rice crispy treats. It's nice to have the large size around when entertaining people. Something I've notice I do more of now that there is beer on tap in my garage. :drunk:

Run down to your local HBS I bet you can get a tank regulator and a single corney for around a hundred bucks if you do some shopping. Pick nick tap and a trashcan with ice in it and your good to go. I personally prefer to carb the beer a little slower than that but its your beer.

You don't drink beer while you are bottling? :drunk: I keg most of my beer now but I still bottle a few. Like the beer I make for my girlfriend. I don't drink very many of them and it takes her a couple months to drink the rest. I don't want precious space tied up in my keggerator with that...

Just brewed up a batch of this. I altered it a little to match what I had laying around the house though. What I brewed- 2.5 lbs Munich LME 8 oz crystal 120L 4 oz honey malt .25 oz willamette 9.6% AA 3 gallons apple juice 1 gallon apple juice concentrate OG 1.088 :drunk: Now...

I recently washed my first batch of yeast and am now preparing to use my first jar. I have a couple of questions to make sure this goes smoothly. Any guesses on how much yest I have here. It is an 8oz jar and the slurry is about 1 inch deep by 2.5 inches across. What settings would you...

Does this krausen up like beer or could I brew 5 gallons in a 5 gallon carboy like cider?

My set up does that as well. It only does it on the first poor when I haven't poored from that faucet in a while so I don't worry too much about it.

I'm brewing my first amber tomorrow morning. I have a blond and a IPA I am real happy with to populate 2 taps in my 4 tap kegerator now I am trying to get some verity for the other 2 taps.

I scored 4 resealed and undented ball locks at a 4wd swap meet for 60$ and I thought I was doing good. :eek:

I keep the blonde from brewing classic styles in the keggerator at all times. I find that it is nice to have a beer I can have a few of while working around the house or in the yard. It is also nice to have something on tap that the BMC guys will drink. Makes for a good stepping stone to...

So up until this point I have force carbed in my fridge because I had room. I just purchased 4 more kegs so that I can get a pipeline going. If I am force carbing these kegs in my brew room should they still be force carbed at 12 PSI like in my fridge or do they need to be at higher pressure...