Recent content by KhellendrosXS

I hate when that happens. I do the same thing where I drink down evenly but I usually have at least one to throw back in right away.

Ive had Montrachet take up to three days to show signs of an active (bubbly) fermentation. Just sit tight and it will eventually do its thing.

Whenever I put in a 'problem' keg or hook up a new bottle of CO2 I close the check valve going to all the kegs and burp the regulator and see where the needle settles. Then I open up all the check valves and come back after a few minutes to check to see where the needle is and make very very...

Ive been doing that to mine but I use an angle grinder with the gator grit pads to get all the glue off and a buffing pad for the polish. Much faster than that handheld buffer but I dont have one of those.

This is my go to beer and I brew it every other weekend. I usually leave mine in the carboy until the yeast drops out on its own and I can basically see through it. I naturally carb mine in a corny though so they get to sit for a few weeks after theyve been racked into the keg. Usually I have...

I use an angle grinder with gatorgrit polishing disks to take off stickers and get them nice and shiny. Dont use an actual abrasive cutting/grinding disk though unless you want holes in your kegs.

I got my first one on ebay (they included the handle) for cheaper than most of the online stores without a handle.

My lawn mower has a sticker on it that says its not for sale in Calfornia but Ill bet ten dollars it still does the same job as the same model that they do sell in Cali. If its a brass fitting then do the de-leading procedure. Search google or here and youll find it. Ill bet most of the brass...

The creamer faucet is used when your pour does not have enough head for your liking. You push the tap backwards past its 'stop flowing' point and it opens a tiny orifice that allows the beer to come through in a low volume/high pressure situation causing it to foam. You can do the same thing...

Guess what was in my mailbox today!!!!! Thanks Jeff. My keggerator wants you to know that "You complete me".

You need to adjust your recipe from the begining to account for that kind of loss in the future. I started out with a 6.5 gallon batch for my IIPA. I lost about a half gallon to the boil and another half to the trub (I use leaf hops so I can suck out more than people who use pellets). I...

Compared to muriatic acid your starsan if diluted is a very weak acid. Any etching it might be doing is taking place on a very microscopic level but Im sure over the course of several years you might notice the surface getting a little rougher. Its not something thats going to eat your tubs...

I wish I had a job to hate. :mad:

Ive never needed a blowoff when I kept the level 1" below the neck. What youve got now is a very tiny place for the CO2 to come to the surface and escape from. That is what is causing your issues. Two solutions. The safest is a blowoff tube...expect to leave it hooked up for several weeks...

I got my first Perlick 525 about a month ago after getting fed up with opening the door all the time and using the picnic taps. Im never going to use anything else ever. These things are built to last and so stupid simple to take apart for cleaning/o ring replacement. I love them so much I...