Recent content by joel6615

Oh, and kill the sugar...if you go w/3711 you wont need the sugar. Is it warm enough (even in CA) to brew w/wlp 565? Stuck fermentations suck.

Here's what you need, more grain and Wyeast 3711. Done deal.

"the warmest temp your beer was after fermentation." I didn't think AFTER-fermentation temperature was relevant to carbonation? I was under the impression that carbonation calculations are based on the warmest temperature DURING fermentation, no?

Single Tap SS Tower, 3 inch Diameter. Comes w/older model Perlick SS faucet. Will throw in a Miller Light tap handle if you want it. $50 shipped.

I wish bells would make my wort for me...eh, what are you talking about?

*Cincinnati*

bump bump

False bottom?

702

Quick question, just kegged mine (after one month in primary) and is sitting under pressure at room temperature73ish, would you guys leave at room temp or move over fridge and cool to about 60? OG1.074 TG 1.004...it's a beast. Second, how long would you keg condition? I was planning to leave...

I know feel like the monkey sitting at alcibiades's desk....

WTB 3" SS faucet tower, must accommodate 2+ faucets. Do not need the faucets, only the housing. Brew on!

Strongbad is a wise feller. Big ups to 944 on the stongbad's email reference.

Found this on craigslist, hopefully someone can use it to start up! Basically all you need for $200. Again, this isn't my stuff, just passing along the info: http://cincinnati.craigslist.org/for/1872952973.html

Do your neighbors a favor by wafting the malty aroma their way. They will thank you.