Recent content by ggoodman

115 on amazon wife wanted one for home birth and endless supply of hot water. got it set up and started playing by restricting flow I can get the water temp up to about 176 easily man this is going to exspidite brew days and this thing will run forever on a bulk tank.

bump still looking

im looking for a simple adjustable 2 roller grain mill.

if you decide to ship let me know

I just bought one from sams holds 5 kegs with a collar just fine.

I fit foour in mine little handy work on the hump helps. Also putting the kegs in then pressurizing them help. I put all four in then pumped them up to 50PSI left it for a couple days. Now everything seems to fit a little easier. sorry typing sucks today has been as session day!

Well I just ordered 5 in addition to shanks and the rest of the gear so i'll report when I get them and have them in service

Almost ahsamed but i am drinking can o Guinness. A Shame as I have 4+ gallons of a coffee porter on tap. But the can was eyeballing me and had to go.

Bump to this thread, I am about to order 5 of them and want to know if anyone has received a new one and has though opinion on functionality and quality. I had per lick 525ss in the past that constantly leaked, lost a batch when I went on vacation and came back to frozen beer on my garage...

guess i'm never going to get to see some wort in it.:mad:

ahh birdman in this tough economy every buck counts.

the yeast will find the sugar, it just takes time. and the sugar will dissolve into solution as it tries to equalize its' concentration gradient, from there the yeast will take care of the rest. just keep the temps right and I would do something to give the krust. some where to go if you really...

If it's sat for three weeks Id rack it and be done then wait another couple and bottle/keg or at this point bottle or keg it.

I don't think a stalled fermentation is your problem I have brewed plenty of beers that never saw close to a week and a half before being racked over to secondary. What temp are the bottles being stored at? and what were your gravity readings? Before uncapping and doing all of that jazz...

has anyone ever tried boiling an infected batch and then re-pitching? or even bringing it up to pasteurization temps. and then re pitching?