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01-18-2012

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12-21-2014 9:45 AM

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  • Posted in thread: new propane burner recommendation on 05-08-2014 at 03:01 PM
    Sorry if I am getting off topic a bit, but I am building a keggle in a week or two and am
    looking for a burner. This one caught my eye...is this the same $30 Bass Pro burner that you
    are using and are...

  • Posted in thread: new propane burner recommendation on 05-08-2014 at 01:22 PM
    I am in the market for a new burner. I've recently started brewing all-grain, and my $30 Bass
    Pro Shops burner is just too slow for heating up those quantities of water. It has served me
    well for extr...

  • Posted in thread: Fermenting temperature question on 11-04-2012 at 01:22 PM
    Rick, The beer initially ended up with an "Apple Cider" flavor. This was my first beer, so I
    was very eager to get it serving as soon as possible. I kegged it and force carbed it. I did
    not realize th...

  • Posted in thread: Priming sugar advice on 06-13-2012 at 12:40 AM
    He already added the priming sugar.

  • Posted in thread: Priming sugar advice on 06-12-2012 at 08:30 PM
    Not without knowing a lot more information. You can calculate how much CO2 should be produced
    by the amount of sugar you added. However, to know WHEN that CO2 is being produced so you can
    stop it is a...

  • Posted in thread: Priming sugar advice on 06-12-2012 at 02:16 PM
    Assuming this is an ale, you can also toss that keg into the fridge to stop the carbonation
    process early.

  • Posted in thread: Help with carbonation on 06-12-2012 at 02:15 PM
    You might find this chart helpful:

  • Posted in thread: Two kegs in and I'm sold using syrups for variety rocks! on 06-07-2012 at 09:43 PM
    They just specify a 1 / 6 ratio. So, for 16 oz that would be 2.6 oz of syrup, and then filled
    up with carbonated water. If you want more flavor, I would us 3-3.5 oz. -Matt

  • Posted in thread: Two kegs in and I'm sold using syrups for variety rocks! on 06-07-2012 at 08:19 PM
    You are still using less syrup than specified by Prarie Moon. Tom, and many of us, prefer less
    syrup. You may not. 4 tablespoons = 2 oz. You are using 2 oz + 16 oz water, or 2oz of syrup for
    an 18oz d...

  • Posted in thread: Another foamy keg thread on 05-15-2012 at 04:19 PM
    I'd start with disassembling everything, cleaning it all, and checking for a blockage of some
    form. I can't think of anything else that would cause a mid-pour foam.

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