Recent content by Homebrew35

Yes what "Schokie" said: thanks for the clarification. My quoting skills are lacking.

Osmotic shock can kill dehydrated yeast. You need to re-animate the yeast with warm water, not even wort. Read some yeast manufactures websites. Some say this, I think wine makes use a specific liquid to re hydrate dry yeast.

I suggest making a starter with 24oz of wort. Cooled and then pitch with a dry pack of yeast, let it get going, high Kroysen. 8-12 hrs or until it has a half inch of foam. Dump it all in. Need more details but this is my suggestion sight un-seen. Was this all grain/extract. Mash temp, starter...

Call Beveredge equipment and ask them for help with your 630. He's studied those faucets and has helped customers with issues before. I was freaked about about people who had leaks with the new perlicks. That's why I went with these new Ventmatics. But I also put plastic inline shutoffs on all...

Look up Beveredge equipment company in Wisconsin. The valve is plastic for now, metal ones will be made in a month or two. No leaks or stickyness. This company is the OEM for these faucets. Ask for Greg if you have any tech questions about them.

Ventmatics are alive :) this is the V4.

How old is the esb? Why not wash the yeast and then pitch a half cup of slurry. No starter needed. Maybe pitch the slurry into a small 500ml starter to wake it up.

This looks like a great alternative to the box extenstion on a mini fridge.