Last Activity:06-13-2014 2:52 AM
Likes Given: 7
8 Likes on 6 Posts
Posted in thread: Closed-system pressurized fermentation technique! on 03-14-2014 at 04:05 PM
Mine only did that when foam came out of it making it sticky. Maybe check that it is clean.
Even the gas coming out has some sticky beer in it, so it should always be thoroughly cleaned
Posted in thread: Closed-system pressurized fermentation technique! on 03-13-2014 at 06:15 AM
I'm having a problem with my spunding valve, using the better valve from McMaster (link). It'll
maintain my pressure up until the set-point, but then, once the pressure is too high and it
starts to ve...
Posted in thread: Neat kettle lid on 03-06-2014 at 12:42 AM
Posted in thread: Yeast Washing Illustrated on 02-21-2014 at 03:44 AM
I don't shell out for things I don't have to, but I did shell out for test tubes. again, we
never used much baby food (this kid will eat anything).Wow, that's a pretty great deal. The
Posted in thread: HomeBrewTalk 2014 Big Giveaway on 02-21-2014 at 02:46 AM
Posted in thread: Barley Crusher - Customer Service???? on 12-14-2013 at 12:11 AM
Not necessarily. It is a simple piece of equipment. That said, just last week I cleaned, oiled
and reassembled mine taking extra care to make sure the rollers didn't bind. After about 2 lbs
of grain i...
Posted in thread: Barley Crusher - Customer Service???? on 12-04-2013 at 09:22 PM
Use your imagination. Drive roller spinning. Passive roller not spinning. No grain being drawn
through.For those types of failures, it's obviously a problem with the roller binding on
something, not a...
Posted in thread: Barley Crusher - Customer Service???? on 12-03-2013 at 08:25 PM
I would still love to see a video of a malfunctioning crusher.
Posted in thread: Man, I love Apfelwein on 11-26-2013 at 01:01 AM
As was noted, the "Rhino farts" tend to happen if you ferment above 70F. Keep it in the 65-68F
range, and you should be golden.
Posted in thread: Man, I love Apfelwein on 11-22-2013 at 05:13 AM
For those that would like a more "wine like" flavor, what would be the recommended amount of
tannin or acid blend to use? Obviously this recipe is more of a "quick and dirty, but good