Recent content by jblank44

$1200 OBO. This is a 3 tap custom built kegerator with perlick taps. Currently used for both ball lock kegs and commercial sankey D kegs. It is trimmed and painted black with beautiful subway tile on the top and a flush mounted drip tray. It will include everything except for the co2 tank, kegs...

Sounds like a great idea! Thanks for the input!

Awesome! I will give that a try. My russian imperial stout recipe is layered with more complexity, I believe I have a range of 20, 60, and 120 L to give it a complex sweetness as well with other specialty malts, but never thought to try it here. I will give it a try! You suggest adding a little...

Ill get back with how it is... I will be able to use it for a Hazy blonde or farmhouse this weekend so we will see. I sometimes taste some tannin like astringency in my beers so maybe this will fix that as well, probably from all the fine little husks that make it out of the vorlauf/sparge to...

Whoops, failed to mention I add 88% Lactic Acid to adjust for mash pH when it isn't in the right range. However, I believe it was about 5.4-5.5 before I adjusted to 5.2. Maybe I should have just left it. I also have a filter for my cold tap water and add potassium metabisulphate to the HLT when...

Thanks for the input! The one thing I can think of is if I crush at home I can have a little better crush and probably be better on efficiency and maybe get better extraction of those specialty grains? Maybe since its so fine the specialty malts aren't getting adequate temps to extract their...

Hey all, I have brewed a few darker beers on my system (Propane system with HLT, MT, BK). Each time I have brewed them they all seem very bland. They seem to lack the correct coffee, chocolate, bready, malty notes... that porter/stout flavor I desire. I will list my recipe and info recorded...

Awesome, okay. This is what I figured but I was just curious. If you don't mind, what is your house saison culture?

Can someone explain exactly what a 'house blend' is? Is this just a blend of Saac/wild yeasts that a brewery uses most often and have developed themselves? Also, if you are creating a blend, do you simply just have a certain percentage of each strain you use? I know you probably cannot...

Okay good stuff. Ill look into it! Does anyone know at what temp all the hotbreak will drop?

Would like to get some insight on this from some others. Researched around on this but not finding the answer I need. Following the boil, I whirlpool for about 15-20 min then let it sit for about 15-20 min. However, when I cool to the plate chiller and get to the end, the last gallon has...

It's no biggie. I'm thinking it just needs to cool more so that the hot break can drop and be whirlpool into a cone. But want to see what others think, so thanks for the input!

Yeah but typically clogs up the plate chiller.

Would like to get some insight on this from some others. Researched around on this but not finding the answer I need. Following the boil, I whirlpool for about 15-20 min then let it sit for about 15-20 min. However, when I start to cool the last gallon has a bunch of hot break trub (White...

The flame pops back and becomes in the tube running to the burner. I have to cut the valve and let it cool then try again. Does it all the time. I don't hear many people having this problem