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10-02-2016 5:51 PM

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  • Posted in thread: Keg Overload Sale + Recipe Kit Giveaway on 09-22-2016 at 11:49 AM
    Wanted the heady topper clone but I'll settle for

  • Posted in thread: Over pressurized kegs on 08-25-2016 at 12:25 PM
    I think I fixed it!I followed the instructions in this and just cleaned out the diaphragm and housing.
    There wasnt really anything in it to clean but there ...

  • Posted in thread: Over pressurized kegs on 08-24-2016 at 03:41 PM
    Yes, bleeding the kegs blows out a lot more pressure than usual. The relief valve on the
    regulator is also full of a lot of pressure, just lightly tapping it sets it off.

  • Posted in thread: Over pressurized kegs on 08-24-2016 at 03:18 PM
    I recently got my Co2 tank refilled. When I connect the kegs, turn on the gas and set it to 5
    psi it shoots up to 50 psi within minutes. I'll bleed the kegs, reset and it'll do the exact
    same thing.I'...

  • Posted in thread: Spike Brewing Kettle Giveaway on 07-26-2016 at 05:51 PM
    Throw me in!

  • Posted in thread: Cottage House Saison on 04-10-2016 at 09:41 PM
    So, I plan on doing this batch on Sunday. I started a 750ml starter last night, left it on the
    stirplate all day, and I get home and it doesn't seem like its been fermenting much? Compared
    to my last ...

  • Posted in thread: Add gelatine before adding brett? on 04-10-2016 at 09:30 PM
    If I'm not mistaken Brett actually eats a lot of that left over/dead yeast and protein.

  • Posted in thread: Spring Giveaway ONLY CANADA customers on 04-10-2016 at 02:04 PM
    I'm interested in the ITC-310TThanks!

  • Posted in thread: Farmhouse Sour Ale on 04-06-2016 at 08:48 PM
    Lacto is usually done very quickly, within the first few days max and the saccro acts like a
    typical ale yeast. I believe most of your experiences are from the dregs, what did you pitch?

  • Posted in thread: Farmhouse Sour Ale on 04-05-2016 at 01:45 AM
    Its now been about nine months since I first brewed this and I'm just starting to see the fruit
    of my labour. From start to finish it was in primary for about two and a half weeks, secondary
    for about...