Recent content by kneemoe

they let that leave NYS? and to answer your qustion, i've never had a *good* infection, but i'm a dark beer drinker, that banana ester stuff makes me cry :ban:

the only time i've ever seen this it's been an infection...but somehow a harmless one, just leave it all behind whenyou rack or bottle why worry when you can just wait ..... and have another :D

before you go cutting the top off make sure you read up on it so you dont turn that thing into a bomb (no joke) make sure you remove the tap system so that the pressure inside = pressure outside of the keg (just search, i know i found the info here a while ago) also, check to see if its got a...

though i keg most of my beer, i do bottle on occasion - and i reuse bottle caps like its my job (of course, i open bottles with the flat side of a lighter so it just kinda 'pops' them right off instead of bending em) in fact, all my friends open bottles the same way, so i have *yet* to purchase...

wow, mark another one for the angle grinder with cut-offs, a whopping 20 minutes and you should be on your way to the grinding disk to clean up the ragged cut..... inside the kettle? wort :p you dont have to line the kettle(keg) or anything, that's half the point - do you mean for the spicket...

OMG, they let that out of the state?! :drunk:

if you were to 'homebrew' your own, id hope you've got some fabrication skills - and if thats the case you should probably just build yourself a conical fermentor...which is what you're kind of aimed at here. if you want the advantages of something like this (being able to harvest yeast/dump...

you *can* do it, but i hope you drink heavily or have a lot of friends coming over (or maybe just using 2.5 or 3 gal kegs) the beer will go bad without refridgeration, only takes as long as a 'real' cask when you're doing it this way (3-5 days tops) you can bottle kegged beer, you'll just need...

just to be clear ... i'm not *pro* shallow bed, i thought my explanation pointed that out ;) mashing you want stable temps, meaning keeping the endges wrapped, ie the sphere comment, which in turn works with your comment on channeling/and the avoidance of it.... i luv beer :D:p

well, living in upstate NY i run into the same issues i primary for about a week, even in my closet at 62F its done after 7 days (this includes most of my *big* beers) then rack to a secondary and forget about it for as long as i can, or until i need another carboy to use :D

the shallower the grain bed, the more likely you are to have a temp. variation - the best configuration to retain heat would be the greatest volume:least surface area, which would in a perfect world be a sphere, but the cylindrical coolers or boxy rectangles mimick that pretty well.... the...

in the past i've had some kind of white (bacteria?) film form in the secondary, definitely more noticable with the stouts and ports - scared me into thinking the batch was a waste, but not to fear, just dont siphon the junk over when you keg/btl it and it should be fine take a lil sample just...

cant tell by the wording, so this may have already been said... but when i go through this i just charge the keg thats supposed to have the lower PSI setting and then turn the CO2 off to that keg until it doesnt pour properly, that way i can have the reg set for the higher PSI beer and just give...

ok, so, mostly related to this thread does anyone keep their secondarys somewhere elevated so they dont have to move them at all when its time to rack? i just went through racking yesterday and was thinking it would make a whole lot more sense to keep them up on a shelf a couple feet off the...

mmmmmmmmmm the 12, the beer that made me give belgian brewers a second chance :drunk: