Recent content by Mikey_Dawg

These are SOLD.

Not at this time unless you know someone that wants the 3rd!

:mug:

No leaking issues, would prefer to sell as set but that could change based on interest. I thought you still needed a shank with keezers although probably longer than the ones I have.

The $39.99 price is for the faucet only. Once you add in the shank, tailpiece assembly, and knob you are look at $70/ea. Add in $10 for the cheapest shipping option are you are at about $220 shipped.

I replaced my old T tower so I have these to sell. These are either 475SS or 525SS, I honestly cant recall. Taps are in like new condition, the tightening nuts (which would be hidden in tower) are really the only areas that show signs of wearing from loosening and tightening. Shanks are 2"...

About 75% of the beers I make are IPAs. I usually keg them right after 14 days of single stage fermentation and start drinking them as soon as they are carbonated. ... well oftentimes after 2 or 3 days in the keg if I start the keg out at 30+ PSI for the first day to give it a kick start. I...

This could totally be it...who knows at this point. I was at the end of my keg when I noticed it a good bit with the Pale Ale, could be that I was tasting alot more yeast as the final few pints were served from the keg. I have never tried gelatin... only "fining agent" I use is moss to...

I've been tempted to go to AG, but my PM brews have continually improved since I first started so I havent felt the need until just recently. I dont think the taste is related to kegging as I've noticed it before when I used to bottle and I've also noticed the taste in other homebrewer's beers...

Well, it really seems like in the beginning most all my beers had this off-taste. 7 years later, I really only notice it here and there and the only beer I have right now (or had, I finished off last night) that I noticed it in is my Rye Pale Ale. But it seemed to be more noticeable the longer I...

:mug: It is all good man. I definitely want to track down the cause of off-taste and this thread has given me a few things that I know I can watch more closely...notably... using a yeast starter, lower pitch temps, and lower fermentation temps.

Sorry to peeve you, but if you've read through the thread, I am not the only person that has experienced the taste I am describing. Perhaps I should have worded my initial question better, but all I was really asking was "is there an obvious taste difference when moving from extract HB to AG...

Does one ice bath usually keep the batch cool enough through fermentation (with room temps around 70-72)...or will I need to refresh the ice?

Something that just hit me that I should clear up. Austin says to get the wort down to 80, move to primary fermenter, and then top off water and pitch the yeast. So I bet I am actually pitching at a temp much lower than 80 when you actually top off with cold water. I've never measured the exact...

Interesting.... I just ordered ingredients for my next two beers, wish I had known. Guess I will use the DME next time around to see how that turns out.