Recent content by DPBISME

I have a Corny Keg with about 5 gallons of cider that is two years old. I was making Hard Cider from Aldi’s good cider for a while and it was coming out extremely TART. so when ever I was taking the keg to a party I would back sweeten it with some more unfermented cider. Well, I forgot about...

There was a youtube video I just saw about a carbonation stone for a professional system. He pushed a caustic cleaner though the stone using CO2... I assume we could build something like that for our "little stones"... I was interested because I plan make some cider and I have never used a...

One wonders if this is one of the reasons that there seems to be an optimal shape for conicals... One would think the narrower the conical the more heat stratification there would be. I would think convection might be a bit more limited in a narrow one...

So if it tastes OK, Add Fresh Yeast and priming sugar and bottle or Keg.... Make sure it is a yeast that can handle the high initial alcohol content.... That should do it.... DPB

Agreed. Wait until it is all done carbonating and aging,,, letting the dregs settle Pour a glass from the keg (I drink it usually, I am not wasting beer). You should be good UNLESS.... you move the keg.... Why? Because this method only clears out around the draw tube, some dregs...

you should be fine as others have said... Sometimes when I have a brew that I know is going to really "go to town" I just cover the hole with a StarSan soaked rag and it stays there until it has calmed down... Then of course,,, some people "Open Ferment". As long as there is OVER...

UPDATE: I let them know of the problem and they are sending me caps... Nice Customer Service but I hope they fix the problem... DPB

Craigslist!!!!!!!!!! People try lots of hobbies and then decide it is not for them... or They upgrade their equipment and get rid of the old stuff....

No Lee, it seems we are the only brewers with any MAN hand strength... HA! Actually I have never had strong hands in spite of doing construction and other physical jobs... and since I have broken probably half a dozen of these makes me think it is not ME! I mean really, it should be made...

I duh-know but I can answer the Subject Line Question: It depends, you cannot usually brew low gravity beers like "real" Saisons, Milds, Berliner Weisse, or usually take your existing recipes sub-4.0 ABV with out them coming out watery and weak.... At least that is my experience. I mean...

Ya, I get that,,,, but no other product I have ever bought has problem with the caps breaking... nothing in my shop and nothing in my kitchen... In fact I cannot think of any example where these the cap of something is so poorly designed other than some yogurt containers that have cheap...

I have been having it for over 16... since I switched to the product...

I love the product but the caps are the worst. Screw them down, not even all that tight, and they break. I would think this would be a SAFTY ISSUE. Both caps broke on my recent large bottle and so I stuck it in a ziplock bag for safety... Sure enough some where along the way the bag tipped...

Flaked Barley thickens up a beer and it is true to style. I think you are on the right track with the Crystal and Caramel Malts. I like 4% so you can drink a few. I also like Nottingham, never had much luck with Windsor...

I found out a lot of cornstarch is really wheat starch... All you do is look on the packaging. ALSO; Asian cooking uses Wheat Starch and it can be purchased in Asian Food Stores.