Recent content by erykmynn

Thou shalt learn the ABC's: Always Be Cleaning Thou shalt gather that which is breakable and critical two-by-two (wait I never understood that, isn't two-by-two four?)

Mighty Arrow is a beer named after a dog and we call ours "dogsville" though it isn't only named for the dog

+1 on Sierra bottles. The labels come off really easily and they are the short, sturdy type. Even if you're not big on SNPA you can typically find 12's of the seasonals or others.

asking in regard to Carbon filters and mainly the things you see in the water adjustment spreadsheet: Calcium Magnesium Sodium Chloride Sulfate Alkalinity

of salts and other common ions or whatever? I feel like I should know the answer to this, but I don't. I currently DO NOT filter my tap water, we have very nice water and the beer is quite palatable. But I have a filter housing on the way, for other reasons, and I'm wondering now...

if you use a 1 1/2 - 1 1/4 reducing slip nut (use chrome not zinc, purchsed seperately) the o-ring on the element will seal up against it! (it has a smaller opening) But you do still have to seal the threads! I have one sealed with PFTE and one sealed with Food-grade silicone sealant, and...

no problem ubermick, my post was rambling and lacked direction. I'm just looking for any insight. I didn't mention the dorm fridge thing, but good to know what it can handle. Funny I was just looking at that same Wort-o-matic page. Looks like he uses a thermostat and fan much like the other...

5 micron is on the way, and it sounds like it should do the trick! Should I filter and/or carb soon after kegging, or close to the date of serving? I don't know if I'll be able to keep them cold, except to crash, filter and carb. they may have to come back up to room temp before serving.....

Currently my system looks a little like this: 2-3 active carboys/buckets (4 in a pinch) swamp cooler action when necessary (only a few weeks this year, Bay Area) I often skip secondary or 2ndary in kegs unless dry-hopping 3 kegs on tap, with room for a 4th (keezer) many spare kegs...

moved....

I had a really inconvenient failure recently because of that very problem. I was getting leaking through the threads. I tried to post-fix it several times and it trashed a GFCI along the way. So I built two new ones, one I sealed the threads with PFTE tape, the other I sealed the threads...

see my original post

I've used it (with indeterminable success, on a cider) What method do you use for your gelatin?

So I cut the crystal back a little and halfed the honey malt. I dry hop for a week with 1oz cascade and 1oz chinook. I've made this twice now and it's delicious, it is not dry, but the sweetness nicely balances the powerful hop flavors. I believe I mashed lower last time, if not I plan to...

guys at the LHBS thought it might be Diacety overload. No buttery smell, but I guess it gets rancid-smelling if there is a ton of it. On discussing, we came to the conclusion I fermented too cool and never gave it a chance to warm up for a rest. Still an odd situation considering I didn't...