Recent content by myntz

I used to ferment exclusively in bottling buckets and never had an issue. I put a piece of 2x4 underneath the bucket directly under the spigot so the sediment would settle back away from it, and would transfer the beer directly from there with little to no sediment at all. Works great for...

I think people make it seem worse than it actually is. As long as you are careful with what you put inside the bucket while open, you'll be fine 99% of the time opening it a tiny bit to take a peek. Hell, I think I opened my first 20 batches at least 4-5 times before transferring from primary...

What kind of seal are you using on your regulator>tank connection? I used to use those white plastic ones and kept having phantom leaks. Spent $2 on a permanent brass+oring seal for it and its been solid since.

I believe this is what he meant to post - https://www.youtube.com/watch?v=xvlbg5rAIfg

After a month in the keg, the soap flavor my predominantly loral hopped blonde(?) from the previous page has certainly calmed down. That being said, it is a particularly soapy hop. To me, it's more of a flowery-citrus oil(lemon?) based soap taste than a cilantro like soap.

Did this for MANY brews, up until we needed to put in a new hot water heater, due to the fact our old hot water heater output 175*F at the closest faucet. I cant speak to the negative effects or the lead quantity, but I always made sure to run the faucet for 1 min prior to filling up my mashtun...

Thank you for this very much. 50# 2-row is $17+ cheaper than at my LHBS and it's shipped to my front door. I was always wary seeing my lhbs prices so varied (read: inflated) - 2-row 1# - $2.99/50# - $69.99 Definitely will be looking into Morebeer for my next bulk grain purchase. Thanks again.

Time to brew a ghost pepper extract stout and gift him a bottle with this as the label. :mug:

I would go 50' of the 3/8 and do a dual coil setup - cold water goes down a tight coil in the center, to cool hottest wort, then comes back up in a larger coil surrounding the inner one. I have this setup with 1/2" 50' copper and it cools boiling wort, up to 11.5 gallons, down to pitching temps...

I keep telling myself this as well, and usually seems to be the case with other styles of beer. I've heard week 2-3 in the keg is when these types of beers hit full stride.

I recently brewed a very similar beer except used Citra, Mosaic, and Exp Grapefruit. (1.064-1.015) Used about 14oz total and it still came out with a "dry" mouthfeel. I'm taking a hard look at my water profile as everything else would suggest that this would have been a juicy mess.

When you pour a childhood friend a pint of the best IPA you've made to date and he responds with - "Oh, it wasn't what I was hoping for it to be like. I wanted it to be more like Treehouse." (he has since been cut off from growler fills)

Homer, that is a myth that has been perpetuated by media, pharma, and big tobacco.

LOL I meant wrt leeching odors/tastes and the fact that I have an unfounded fear of acetobacter . :)

You are a brave man for storing anything brewing related in a vinegar jug.