Last Activity:12-01-2013 9:40 PM
28 Likes on 27 Posts
Posted in thread: BierMunchers Rolling Kegerator (BYO Published) on 11-25-2013 at 09:10 PM
Just about any place that does CO2 setups has the components you'll need. I'd suggest
KegConnection. I got a bunch of stuff through them a while back and its all great. Depending on
what you've alread...
Posted in thread: Tell me about mash time. on 11-24-2013 at 08:26 PM
Its possible that with a very fine grind, like it sounds like you're doing, that you'll get
conversion faster than a regular milled grain would. Part of the 60 min mash involves
extraction of the star...
Posted in thread: Kinda with the roiling boil topic on 11-24-2013 at 08:09 PM
You'll definitely want to boil the sparge water, since if you just freeze it and add it later,
it might still contain contaminants. At least a short boil will sterilize it, but its also
possible that ...
Posted in thread: Is my process a bad idea? on 11-24-2013 at 08:03 PM
Overall I'd say your process sounds pretty good. The only reason most people probably don't do
it that way is that a lot of stoves can't get that much water boiling real well. I know my
electric ones ...
Posted in thread: Need second stage on fermentation chamber on 11-09-2013 at 12:04 AM
I'd be worried about the two controllers trying to work against each other all the time. Are
you using a thermowell? If you are, you might be able to get away with it as the fermenter
should hold a fa...
Posted in thread: Krausening in an open fermenter? (!) on 11-01-2013 at 11:28 PM
By "unpressurized" I don't think they mean "open", just that its got an airlock that is allowed
to vent at regular pressure. They suggest one option is to ferment the krausen in a corny keg
as a secon...
Posted in thread: Which quick disconnects do you use? on 10-31-2013 at 01:31 AM
Here's the link to BobbyM's page. I've got the BL, bigC and F on my stuff and they work great.
Posted in thread: poor fermentation on 09-26-2013 at 01:20 AM
By 1 vial I'm assuming you mean one of the white labs vials? In that case, you're more than
likely done fermenting at that temp. 75 might be a little on the high side (not sure for that
strain, but it...
Posted in thread: Sour Mash Ph Equation on 09-18-2013 at 11:52 PM
Yeah, there's not really a way to consistently do that, since its impossible to know what the
buffering capability of the main mash is. Someone may have tried out a bunch of different
additions and ca...
Posted in thread: Saving an extract from a botched All Grain purchase on 09-18-2013 at 11:48 PM
^^ - Definitely the easiest way to go.And, if you've got a smaller pot, use the other write-up
by the same guy I started partial mashing according to those instructions and it works great.