Recent content by Krid

With a BGS in the 7.5-10.5% ABV, a low temperature mash really won't present as a bone dry finish because it just has so much dang alcohol. And not sure what your recipe is looking like, but big wads of sugar adjunct will drive down your FG (almost) regardless of your mash temp... You can...

Well there you go. Does anyone have one of these homemade randalls (either size)? What quantity of stuff can you cram in there? I saw a video of a guy with the larger housing and he put 2 oz of leaf hops in it. But after the beer started flowing, the hops really didnt take up that much...

Hello all. I was looking in to building a randall because why not. It seems like the DIY standard is a 10" filter housing, but I was wondering if that is an unnecessary/wasteful amount of space to fill with randallizer goodies... Has anyone built one out of the smaller 5" filter...

Breweries used to (and some still do) ferment in huge vats open to the air. Unless you keep your carboy next to a litter box or something, you should be fine.

Gravity wise I think most people would put the line at 1060. Yeast starters/multiple packs of yeast become mandatory beyond that point. ABV wise, north of 8% probably starts being considered "big."

I did starters until I began kegging. Now it is so easy to just put another 5 gallon keg on tap, my starters are now just 5 gallon all grain batches in the 1040 range. Washing the yeast you get doesn't take any more time than making a starter, and you get some nice drinking beer for your...

Not sure what your setup looks like, but if you can mash enough grain to do a 15 gallon batch, you should be able to a hefty partigyle. There are charts available ( Like this one---> http://morebeer.com/brewingtechniques/library/backissues/issue2.2/moshertable.html ) that help you figure out...

Put your cases of bottles in trash bags and tie them closed if you are worried about explosions. Helps keep the shrapnel and splatter off the floor, walls, ceiling, etc.

I love doing partiglyes and split mashes. My excuse was always to make 2.5 gallons (1 case) of something strong enough that I don't necessarily want to have on tap which I can bottle and age, and then get 5 gallons of more reasonable ABV keg bait. I don't know if you keg or not, but it...

I believe general consensus is to not do secondary fermentation transfer any more. I stopped transferring to secondary carboys a while ago, and I think giving the yeast extra time to clean itself up in primary will only improve your beer. I recently made a DIPA with an OG of 1086. I let it...

I had success with an imperial saison that came in at 11%. Used the belle saison yeast harvested from a session saison. Went from 1084 to 1002 in a six week primary fermentation in the low 70s. Muy bueno.

UPDATE: I removed the little check valve ball and everything worked fine.

Here's all the parts. Am I missing something, or do I need to remove some redundant component since I have the ball lock posts?

Yeah, that's what I thought. Beer on top, gas in the side right? Twist and and lock down. I actually have ball lock fittings attached to the sanke, and they latch in solid too, so there shouldn't be any blocked paths for beer or gas...

Gas is on. Keg is carbed and ready to serve. Coupling was screwed in until it stopped and the handle was locked down. I just took it apart again, but I'll put a pic up when its back together.