Recent content by jmccauli

<-- Jealous

I'm fairly new to all grain, and I don't crush my own grain. Having said that...it looks like you have a bunch of completely whole grains in there. Maybe the husks are being really misleading, but I don't think so. Either way, looks too course to me.

I have my keezer set at ~50 degrees. Its usually around 51 or 52, that's the dead space for my dual stage controller. It was at 35 PSI for about 12 hours, that's all. I'll lower to what you're saying and keep bleeding pressure. Thing is, its only been on CO2 for that 12 hours. I'll try lower...

So, my first all-grain adventure coincided with my first kegging system. Nothing special about it, 5 gal corny, CO2 tank & regulator, and picnic tap. Problem: I can set the PSI to 5, 10, 15, 20, whatever....I go to tank a draw off it and it comes out like its under 100 PSI. I release the...

I'd try to take a gravity reading before shaking it. How long has it been in the fermentor?

So, I post so little that I might as well be a lurker still, lol, but anyways...wanted to say: Thanks to everyone on this board (and the DIY board) for the absolute wealth of information available on this site to a budding All-Grainer. My brew day went basically about as smooth I could ask...

Just wanted to thank everyone for the replies. I'll give it a go with the tap water for the first time. If that doesn't work out, I'll get more in depth I guess!

So, first post, here goes: So, planning on doing my first all-grain brew in the next two weeks or so. I went ahead and asked my water provider for details on levels of the important stuff, Calcium, Magnesium, Sodium, Sulfate, Chloride, and Bicarbonate. Pretty much trying to follow Palmer's...