Recent content by Polyphaeon

Tried to find it in this thread but there are too many pages: What is the point of the stopper? Is it just to control the rate at which it fills? why not just control the PSI? Thanks

CyclingCraig: Good on you for posting such a complete info sheet. I will look forward to your build.

Answered my own question and posting here so someone may find it. Whirlpool 10.0 cubic foot freezer:6 corny kegs no collar 7 with collar. The collar would have to be insanely tall to fit that one more keg - 10 inches or more. I'll post pictures once it is all done.

Hi All, Anyone know about a whirlpool 10 cu ft? I can't find it on any of the charts. It is 22x42x35. I can get one on CL for $40. Edit: Looking more at the ad im not sure what the dimensions are refering too. I suspect I should be able to get a minimum of 6 kegs in this w/o a collar...

Many brews later and this is holding up excellently. scrubbed painted the outside bits and oiled the inside. It has stayed the same for a few dozen brews now.

Hi All, I've done a few other split batch experiments and thought I would try something more subtle: Belgian yeast vs Belgian yeast. Summary: 3864 (Canadian/Belgian) vs 1214 (Belgian Abbey) - can't taste any difference. Recipe: Belgian Blonde* 10.5 Gallons. 22# Pils 6oz Goldings "Burst" at...

please and thank you

Yeah, that is my top choice hypothesis (#2). I suppose the test would be similar grain bill but make up the last few percent ABV with candi sugar or the like.

Pull some out and give it a taste. Might be strong enough already. Seems close to what I use (don't have my notes with me). What is the ABV and IBU? If they are high then risk of infection is reduced. No need to rack to secondary, lots of people do not. If really afraid of infection soak spices...

Can anyone explain why I've only been able to find a particular delicious malty sweetness in >7.5% beers? Examples that have it are: Royal IPA by Big Rock, Salty Scots (scotch ale) by Parellel 49 and Shiny Penny (IPA) by Townsite Brewery and a barely wine I have made. With the IPAs especially...

Yes, it was pitched warmer and went nuts. I've not taken the gravity yet but I've corrected the temp and now there is no air lock activity at all and no sweetness to taste.

I hear that. It just goes around one tube once on each side, so there is only a very small area which stuff can hide under. I agitate aggressively when chilling so don't have that worry.

Tried zip ties, they did not help. Ended up getting some SS wire and pulling it into shape with one pass with that.

There is a bit of info out there about what you can expect above recommended temps with Ale yeasts but what if you were too cool? Just hypothetically, say you had set your STC1000 to 11c and not 21c and put a dark belgian in there for like... 2 months. Highly unlikely, I know, but lets just...

yes please