Recent content by OneHotKarl

Has anyone tried running a cider or sour beer through these to see if there is actually a problem? Anyone know what grade stainless is at risk? Might be that Perlick is being a little conservative from the manufacture point of view...if we looked up the stainless grade we could confirm the...

That will be a good beer...I'm kegging a similar beer this week which tastes great. My 12gal recipe was as follows: 85.4% Pale (Maris Otter) 7.8% C40 3.9% Munich 1.2% C60 1% Chocolate (4oz) 0.7% C75 3oz Chinook 60min 3oz Centennial 5min 4oz Cascade 5min 1oz Chinook Dry Hop 1oz...

Looks good...I'm sure it will turn out great. If you feel like researching further on something you might want to consider doing the 0min hops as flame-out hops and letting them sit with the burner and chiller off for a 'hop stand'. If I'm going to do a dry hop addition I let my "0min" hops...

this looks pretty good. hopefully some other folks can weigh in on it also. often times simpler is better. i guess my only concern is whether or not the 2.9% of choc is too much roast flavor.

take a look at the famous Janets Brown Ale recipe for some percentages to base off of. that beer is similar to a red ale but with a well proven grain bill.

A less bready victory would be biscuit. try to adjust the srm using black patent or the chocolate and not from the caramel malts. also, 3oz might be a bit much for a 5gal batch...its really easy to have too much roast in a red.

The revised recipe has total caramel percent of 11.6%, which will definitely give you a sweet beer (regardless of mash temp). the 11.6% comes from 5.8 mela, 2.9 amber and 2.9 c60. i would recommend not exceeding 8% of caramel. personally, i would only use a single caramel malt to keep it simple...

carared has a lovibond of 20, the same as caramel 20. so be careful because you can overdo the sweetness with that the same. if you want a bready/malty beer you might want a small amount lf low lovibond caramel (c20 or carared) and use victory for the bready component.

The amber and melanoidin are both caramel malts similar to the caramel/crystal malts that are commonly used in american beers. im not sure of the exact differences (maybe a different base grain? pils malt vs domestic 2row?) but both will give you caramel sweetness to the recipe. as long as...

Amber and Melanoidin are both crystal/caramel type malts and both are about the same lovibond (coloring). i would use caramel 60 instead of both of those for about 8% of the grain. you will also need to add a touch of something dark to give the red colors. You can use chocolate or black malt...

Do any of you with on/off gas valves have problems with boilovers? Since these things are full gas or none, wouldn't it put too much heat in and boil over? I'm thinking of adding some gas solenoids/valves for a centralized controller but was wondering since I currently find myself adjusting...

Thanks for the pictures, very clean build indeed. The reason to use plexiglass top is so you can cut a large opening in the keg to make it easy to clean the keg. I'd like to avoid having the fill the keg all the way up with water and oxiclean to avoid wasting water (I'm on a water meter) to...

I wonder how much beer you would dump out the bottom before it would drain clear. I suppose the rotating racking arm is what people use to handle this without a conicle bottom.

Hopefully someone has some experience with this before I pull the trigger and get my ideas welded into a keg. I have had enough with glass carboys and 10gallon batches. Has anyone welded a bottom drain on the bottom of a sankey keg to work similar to a conical fermenter? Second, if so...

I've got three buckets I store fresh grain in. I basically tried all the basic odor removal tricks (baking soda, oxyclean...etc) and that got rid of most of the smell. After that I just left them outside in the hot sun for a bit. They still had a smell in them but it's pretty much gone now after...