Recent content by flyte74

Perfect. Thanks for the info.

Resurrecting this old thread. I have a carbed keg that I would like to add gelatin to. My question is do I allow the keg to warm up before adding the gelatin or can I do it while it is cold?

I recommend you get a blow off tube on that bad boy.

I used to have the same issue when bottling in 1 liter bottles. I cut WAY back on the priming sugar. I would have to look at my notes, but I think the last batch I bottled using the 1L bottles I used like 2.5 oz's of corn sugar for a 5 gallon batch. Turned out perfect. You may want to use a...

I was just sitting here and had one of those, "Oh snap!" moments. I have three different batches going right now, got mixed up and cold crashed my Caribou Slobber after only 2 weeks, 3 days of fermentation at around 72-74 degrees. It's been at 35 since sunday morning and I won't be able to...

I have that tower. Bought it after the taps on a cheaper tower kept getting stuck. Haven't had stuck taps since I bought this one.

Thanks for the info! My new ones do in fact have the center divot. It just looked strange to me. Thanks for the info. Guess I'll just have to make sure I use the correct dip tube for the different types of kegs. I don't take them all apart at once, so should be a non-issue. Thanks again.

Just purchased two more kegs. Noticed on these the dip tube goes to the center of the keg. My other kegs dip tubes go straight down, more to the side of the keg. Will this cause issues or will I just get more yeast on my initial pull(s)? Seems like as the yeast continues to accumulate in the...

I like Racer 5. Hard to answer your question without your current ingredients though. What's in your kit? Either way, whenever I make a kit, I usually brew as is and then adjust the recipe if I feel I need to on the next batch.

Yep, what elleric said two posts above. With 5 ft of line it would dispense with a lot of force. This caused a number of issues. It would splash and lose a lot of carbonation. I used to turn down the pressure every time I wanted a soda, but I got tired of doing that so I just bought more line.

I keep a keg of carbed water on tap to mix with syrups. I set the pressure at 30psi and leave it for a few days. I also serve at that pressure because I like the water highly carbed. To serve at such a high pressure I had to go with 25' of line.

Nope, nothing to worry about. I've noticed the appearance of a circle depends on how hard I push down on the cappers. If you just squeeze and don't apply downward force, I don't get the circles. This is for both cappers, red and black. I too get more circles with the black capper than the red...

My three tap tower has 525 SS faucets. Thanks for the info.

Good deal. I'm sure even with all the racking back and forth (I lost count of how many times it has been racked) your beer will be just fine. Let us know how it turns out for you. Oh, another tip, if you ferment in a carboy I would recommend a blow off tube, especially if it is a 5g carboy...

Dry hopping doesn't add much to flavor, it's more to increase the aroma. If you want more hop flavor at this point I think you can make a hop tea and add that. I've never done it before so I could be completely wrong. Search hop tea and see if it is an appropriate technique.