Recent content by jfdav

I'm a little confused about these... Do you condition in the box with priming sugar and then use CO2 just to serve? Or can you actually force carbonate with regulated and adjustable CO2 like in a kegging setup?

Good idea to DL the instructions for the Blichmann - probably the same procedure. Here's hoping I can adjust it for a bit more efficiency. It also looks like Blue Rhino uses 20# tanks filled with only 15# of gas, so less than half the tank left visually doesn't necessarily mean less than half...

I just brewed my first batch on my new outdoor setup, consisting of the NB Edelmetall burner and a NB 10gal Megapot. Just 5 gal extract for now, but we bought to handle some all grain in the future. All went well, but it seems like I used a crap-ton of propane. We started with a full Blue Rhino...

First, the carnage: This is a Belgian strong ale recipe I have brewed many times, that uses Wyeast 3737 (Trappist High Gravity). A year ago we split a batch and aged half on bourbon soaked oak cubes and the other half on wine soaked oak cubes. The Bourbon behaved as expected, but the wine...

I think shortyjacobs answered my question. I was mostly worried about taking the effort using the chiller to get the proteins to drop out, and then just putting them back in by including the trub when pouring into the fermenter. Gotta admit that I don't fully understand the science behind it...

I think this is my first post here, so I hope it isn't a stupid question. I just picked up an immersion wort chiller and would like to use it to combat the chill haze I have been getting in all my brews. I understand that the rapid chilling will allow all the proteins to precipitate out of...

PYGMY MARMOSET!!!!