Recent content by Desertups

Anyone? I've looked on the perlick website but they don't list the sizes for the 2 o-rings I'm looking for.

I just emailed them. It's worth a shot anyway. You don't get what you don't ask for. :mug:

Did you have to argue with them to replace them? How long had you owned them? I have two that I'd like to replace and think I still have the receipt somewhere but they are over 2 years old.

Hi folks, I know stuff like this has been posted before and I've looked for the mcmaster carr part numbers for all 3 o-rings for the 525 SS faucets but I can't find for all 3. I have the part number (9452K58) for the 2 bonnet o-rings, but for the life of me I cannot find anywhere the part...

If you don't add any hop bitterness as Tinpanharry suggested, you'll end up with a sweeter beer for sure, but not sure it will make a huge difference as this type of beer is nothing like an IPA. It won't be a "sticky" mess though as the yeast will still eat up the sugars. The beer might not...

American brewer's guild

I was just starting to look into these classes and noticed that the company has been dissolved and no longer offering classes. http://www.beerjudgeeducation.com/ Too bad, I was interested in taking their classes.

I was just starting to look into these classes and noticed that the company has been dissolved and no longer offering classes. http://www.beerjudgeeducation.com/ Too bad, I was interested in taking their classes.

I'm in agreement on this one as far as the no sparge method goes. Acccording to Strong in his book, no sparge will give you the full flavor you are looking for. I don't necessarily think you need to mash that high to get enough body. I mash a fair amount at 152-154 and they have pretty decent...

Pack as described above except don't use newspaper or paper. The stuff compacts and does not come back so it makes a horrible packing material. Use the packing peanuts or more bubblewrap. As I pack stuff everyday, I know of which I speak. Send UPS and tell them it's supplements and you'll be...

Love pacman. I've used it in most of my beers the last year or so and it does like to chew up the sugars. I usually ferment at 62, but have also fermented at 65 and at 68. Either way, it's all good. If you're worried about it drying out your beer too much just up the mash temp by a degree or...

I just recently did a coconut porter. You can go ahead and dump it in the primary if you want. I did transfer to a secondary but I don't think it will matter. I had done this porter once before and used 1.5 # of toasted coconut. Second time around I used only 0.75# coconut and to be honest...

I'm with cmybeer on this. If you look at mr.malty.com you'll see that JZ has as one of his calculations a yeast slurry. I used this last weekend when I finished up a crem ale and brewed a rye ipa. What I did was after racking the cream ale to keg (or bottling bucket for those that bottle). I...

Kegging a cream ale in the morning, then brewing a ryepa and using the yeast cake (slurry) from the cream ale. I brewed this ryepa once before and didn't like how it turned out. Tweaked the recipe and am rebrewing.

Read Palmer's book and a few others. Forgot about it for a while. Picked up a couple other books, brewed a partial grain and then an all grain batch with a friend. Started building my own system and have been brewing ever since. I keep reading everything I can get my hands on, review this...