Recent content by preamble

I pretty much do the same thing as ElmCity. Always mostly fill with PBW and let it sit for a day or two. I typically reuse the PBW solution transferring it to an empty korny keg and back again to the FastFerment after the next batch. Always Starsan afterwards before filling with wort. Never had...

Great article, until the pic of Zero appeared.

The inner valve can be used to take the handle off ;)

Hey Wawster, thanks for the update. My seals are arriving today so I should be trying them out this weekend. As far as priming, you might want to rethink using a bottling bucket as that would promote oxidization; something the FF helps to greatly reduce.

I'm not crazy about having to pay $10 for the gaskets either but I'm hoping they solve the problem. A few pics of my setup: The tilt stand I made, allows me to tip the fermenter enough to direct fill it from the counterflow chiller mounted under my bench The ferm chamber I made, still...

Very good read, thanks for sharing the recipes and the knowledge.

Sounds like you finally had some fresh LME! Seriously, unless you can guarantee LME is fresh then you're better off using DME or moving to all grain. I had a very similar experience before moving to AG.

@WilliamWS As told in the book, they started out making a book about making great beers using extract but ended up going a different way. Apparently you can make great beer with extract but I'll also be quick to point out that I never did ;)

I had the same problem. I used a 1/4" piece of plywood and faced that with a piece of galvanized sheet metal typically used for ductwork. Just cut the metal about 1/2" larger in both directions and 'knock' the metal around the edges of the plywood using a hammer. This will give you a good ground...

Looking real good! Tell me about the housing for your elements. Where did you get those?

Thanks for the really quick reply! This was juice without the skins that I was working with. The color is pretty dark red but not as dark as my Merlot. I'm going to rack it and give it a taste. Should I be worried that it could be bad?

Last fall I purchased several buckets of wine juice, one red and two whites. The two whites were supposed to be pinot grigio and sauvignon blanc. During the initial bucket fermentation I noticed that one of the while juices kept getting more red in color and now appears to be a red wine! Is it...