Recent content by LayMeister

Thanks! That's what I was hoping for. A Rhubarb Sour Red Ale.

Thanks in advance, Paul

+1 LayMeister

So the wild yeast isn't on dried Hops? Reference?

Join our local club the Grand River Area Brewers (aka GRAB). https://www.homebrewtalk.com/groups/grab-grand-river-area-brewers/ We happen to be having a meeting tonight. PS If you search through the group posts you'll find a thread about where to find stuff locally.

You could try asking on the MOB (Members Of Barleyment) mailing list. A Google search should find the list for you. Paul

In the design you reference he uses RTV to solve this problem. I think it would have been better to use a second O-ring (or washer) to form the seal between the element and the electrical box. If you do this, make sure you Ground Bond the box to the keg in some other way (i.e. a ground wire)...

Bump for the pitch at 65 and let rise to mid-high 70's. I pitch at 65 and ferment in a small fridge that I set them temperature control to 80 on. It typically will raise on its own to 77 or 78 at peak krausen. Temp control just makes sure it never goes above 80. Would never ferment in a room...

Most welding shop with have one. For example Paul

Break points on shipping are 5lb and 10lb in my experience with pellets. Leaf are much bigger and are more costly. No 4lb limit on personal use. Get as much as you want. Paul

Looks really nice and not to expensive. I will investigate more. Thanks! Paul

Got a 120L barrel off craigslist a few weeks ago. Filled with water and when the staves swelled it became clear that two were severely cracked and causing a couple of significant leaks in the middle of the barrel. I'm no cooper, but have a lot of woodworking skills and tools. Barrel is french...

Actually I'd be turning the Keg upside down and the heater will be a the bottom.

I am hoping to find a fitting to adapt the standard tap connector on a 50L Euro keg to those used on an electric water heater element. Any ides what size the threads are or where to find such a fitting? Thanks, Paul

Of course we are all aware that some stiles of beer (used loosely here) rely on the enzymes and other beasts in your saliva. Chewing over a Chicha