Recent content by hasenman

Is that on an S-type or D-type?

For anyone wondering about S sankeys in the future, I just found out that the tool linked in the previous post works well to release the safety catch apparently (info from a German brewmaster in my province). He fashioned a simple double-notched wrench from a SS pipe of valve width, and then...

Well, the seller of the S sankeys says they sell an opener for them. Seems similar to this.. https://www.candirect.eu/Ein-Ausschraubadapter-fuer-Korbfitting-ohne-Knarre I think I need to use S type because that's the predominant keg style in China. If I start with D type, I might be entering...

Yes, I know. Have googled a few times, but not getting very many good links for some reason. I know the info is out there, but getting to it has not been easy for some reason. So, I decided to ask on here for some good links/suggestions. Thanks..

Thanks guys, Rotten, just want to get this in detail, so you keep posts on when washing (?), use regular water, sanitize (?), re-fill kegs (with modified attachments on coupler); full oxi-clean every 5 fills. I've seen/read people doing the washing/sanitizing without taking posts off, but they...

Hi all, I would like to ask for opinions on what I'd need to go fully Sanke with my kegging. I am currently set up for pin-lock cornies. But, am changing to a sanke lineup. A tentative list I have of necessities: * 4-6 S-type Sankes * 2 S-type couplers * appropriate hoses (any size...

Thanks bionut! Was hoping to hear that I could go a bit higher on the first step. I think I'll add the second bottle of Rochefort into one. Have you ever saved extra wort in an bottle or something? I'm thinking I can just boil enough wort for the first two steps and save 2-300ml in a...

I will be attempting my first bottle harvest and have read lots of things about it..perhaps too much! I've read one article that says wort can be poured directly into the bottle for the first step-up (I think a BYO article). I haven't seen this anywhere else but am considering doing it...

Thanks for the reply. Wasn't too sure about it..just guessing with my experience with saws.

Yeah, I'm sure I won't be getting Hill Farmstead or Heady here but perhaps there's another micro that distributes here that has similar strains in their beers. I'm going to pick up some Rochefort or Westmalle tomorrow. Maybe a little Belgian yeast mixer. Though, if the Rochefort is younger...

I recently read a post on another thread that all you need is 1. Apparently, the yeast multiply so quickly that you get the equivalence of 6 bottles in 4 hours. I'm thinking of doing 2-4 bottles in case one is a dud, there is at least one more bottle's yeast that might do the trick.

So, I'm guessing from all the great, sarcastic (and some not so) suggestions, this is a tough project to undertake. If I had regular access to oak chips in China, I might not be so keen on this. But, I'd like to try to use these casks for brewing somehow. So, no one knows how they do the...

So, besides rubbing oil all over it, (sarcasm aside) you guys have any advice for cutting with a circular saw? You guys seem to have more experience with saws than me. I've used a chainsaw, but that was on trees in the yard...

No, haven't seen Allagash around here (Kunming, Yunnan, China). Guess 'the sticks' isn't a great way to explain where I am, haha--the sticks of China! :) But, there's a surprising amount of Belgian beers here. Belgium and Germany were the first to enter the market here so (good) beer...

Thanks for the responses gents! I think I'll stay away from the chainsaw idea though for this though. Although convenient, I think GHBWNY has a good point about contamination. A wooden chisel sounds good, though a lot of work. But, seems worth it! So, I'm thinking just do something...