Recent content by delpo

Kegged my first beer two days ago. I forced carbed it at 30psi. I keep reading that I need to Bleed the keg before dropping the pressure to serving levels. Would appreciate a description of the bleed process. Thanks.

Thanks. Really appreciate the effort and the information. Same to all who responded. Carlos

Thanks for the quick reply. I will be looking to DIY on this one. Delpo

I recently received 4 corny kegs and now need to buy all the related equipment to make it work. What is the most cost efficient way to connect the 4 kegs to dispense. Thanks in advance for the help. Delpo

The sweet reward! Two fermenters bubbling along nicely on the AM. Well worth it.

For the first time I brewed two mini mash 5 gallon batches in one day. I did a Stout and a Dogfish 60 minute clone. Needless to say I feel more tired than after running the NYC marathon. Brewing is hard work! Guess I will need to step up my brewing training :rockin:

Would love to see the details of the build. If not too much trouble, could you please post the links or PM? Thanks.

I use the same system and have found that in order to accelerate cooling a good amount of ice is needed. My brewing conditions are hostile given that I brew in Puerto Rico and the water coming out of the hose is at 92 F. In order for me to cool a 5 gallon batch in 15 minutes to 70 F I need to...

Hey thanks! Just ordered one. $7 shipping to Puerto Rico. That was sweet.

Tough choice. Good beer or happy room mate? What's it going to be?

Sure. I think the key is having a powerful stove (3K watts) and aluminum kettle instead of SS. Works for me every time. Delpo

www.morebeer.com www.homebrewheaven.com

I like the Rogue Brewery manifesto on this issue. BMC = beer like beverage brewed for people who do not like beer. Micros = Beer for people who enjoy drinking beer.

It has been 12 days since re pitching and airlock continues to bubble 8-12 times per minute. I have not opened the primary to check gravity due to the bubbling. Should I wait for airlock activity to subside before opening or should I go in and check gravity? I have been disciplined so far...

Formula for calculation included. Attenuation Attenuation is defined as the %sugar converted to alcohol and CO2 by the yeast. Apparent attenuation is computed from the measured specific gravity (converted to extract) of the beer, as follows: AA = 1 - AE / OE, AE = Apparent Extract of...